Ginger is a knotted, thick, beige (a pale sandy fawn colour )underground stem (rhizome). The stem extends roughly 12 inches above ground with long, narrow, ribbed, green leaves, and white or yellowish-green flowers. Ginger is available both in fresh and dried forms, the spice ginger only comes from the dried roots of the plant.
Whole Ginger is sliced longitudinally & dried to obtain desired product.
Chemical Parameters Specifications
Moisture 12% Max
Content 5% Max
Acid Insoluble Ash 1% Max
Crude Fiber 7 To 10%
Oleo-resin 4.28%
Volatile Oil 1.83%
Shelf Life 24 Months
ALSO WE PROVIDE PRODUCT AS PER PARTYâ??S SPECIFICATIONS (AS PER THEIR REQUIREMENT)
Ginger is herb that grows mainly in Asia is used as a spice in cooking.
It is also known for its therapeutic qualities. It is an underground stem (rhizome) that can be used fresh, powdered, dried, or in the form of oil or GINGER.
Ginger paste shall be obtained by grinding or crushing of clean ginger rhizomes and addition of a preservative such as citric acid, with subsequent concentration under vacuum.
Ginger paste shall be of the consistency of crushed ginger.
The rhizomes used shall be mature, sound fresh, and free from insect and fungal attack.
Colors ginger paste shall be light to dark tan in color.
Flavors ginger paste shall have characteristic flavor with no burnt flavor or other off flavor.
Ginger paste shall be free from extraneous vegetable material.
Specification
Ingredient Declaration
Lemon peel
Flavour and Odour
Pleasant, characteristic, well known
Appearance
Light yellow free flowing powder
Country of Origin
INDIA
PRODUCT PROFILE
Particle Size
95% to pass through a 60 micron sieve
Extraneous Matter %
<1
Metal Detection (minimum)
Ferrous 1.5mm Non Ferrous 2.2mm and rare earth magnets
Moisture %
<14
Total Ash %
<13
Acid Insoluble Ash %
<3.5
Pesticides & Heavy Metals
Meets EU regulations
Also We Provide Product As Per Party S Specifications (as Per Their Requirement)
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives.
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life
Substances that are added to food to maintain or improve the safety, freshness, taste, texture, or appearance of food are known as food additives
Food additives have been used for centuries to enhance the appearance and flavor of food and prolong shelf life.
Food additives can be derived from plants, animals, or minerals, or they can be synthetic.
Functional substance that is normally neither consumed as a food itself nor is used as a food ingredient, but is intentionally added to food (usually in small quantities) to assist in its processing or to improve its certain characteristics such as aroma, color, consistency, taste, texture, packaging, and/or shelf life.
Our Pastes are produced with quality in mind and as a result, are minimally processed to preserve high color and flavor. These are prepared using the advanced machines and techniques and are available at reasonable prices.
Our Pastes are produced with quality in mind and as a result, are minimally processed to preserve high color and flavor. These are prepared using the advanced machines and techniques and are available at reasonable prices.
Our Pastes are produced with quality in mind and as a result, are minimally processed to preserve high color and flavor. These are prepared using the advanced machines and techniques and are available at reasonable prices.
Thought to originate from Asia, Black radish is a large root crop that gets to the size of a turnip. Typically eaten more as a medicinal root than a food, it is thought to stimulate the production of bile and thus aid in digestion.
- Sound, produce affected by rotting or deterioration such as to make it unfit for consumption is excluded,
- Clean, practically free of any visible foreign matter,
- Fresh in appearance,
- Practically free from pests,
- Free from damage caused by pests affecting the flesh,
GENERAL APPEARANCE CRITERIA
COLOUR: With receive color as pre-ordered; generally > �¾ red color
VISUAL APPEARANCE: With bright bloom; calyx removed; seeds in clear reddish, no foreign matter.
SENSORY: Thin, smooth skin; firm, juicy flesh with mild flavor; no foreign smells or taste.
SHAPE: Uniformly round to round-slightly squat; nil kidney, egg or dumb-bell shaped, or with obvious raised ridges, grossly uneven segments or otherwise deformed
Packaging & Shipping
SIZE: 65 â?? 70 (medium).All other sizes only by request; 54 - 59mm (small), 60 - 64mm (small
Medium), 71 - 76mm (large) in diameter.
MATURITY: Firm fruit, not excessively green (immature) or soft and dark red / yellow (over â?? mature).
1. Arka Suryamukhi
The fruits of Arka Suryamukhi are round with oblate ends and are typically orange in color. As they mature, white stripes appear on the pumpkins. The average weight of the fruit is around 1 kg. This variety is known for its attractive appearance.
2. Arka Chandan
Arka Chandan pumpkins are medium-sized with light brown color. The fruits weigh around 2-3 kgs and mature in approximately 120 days. This variety is suitable for both domestic use and export.
3. PAU Magaz Kaddu-1
A variety suitable for export, PAU Magaz Kaddu-1 pumpkins are round and medium-sized. The fruits turn yellow as they mature and are popular for their smooth texture.
4. Punjab Samrat
The Punjab Samrat variety produces small, green pumpkins that turn brown as they mature. Known for being a good export variety, it has a high yield potential.
5. PPH-1
PPH-1 pumpkins are an early maturing variety with dwarf vines. The fruits are small, round, and change color from blotchy green to brown as they mature. This variety is often grown for its fast growth.
6. PPH-2
Similar to PPH-1, the PPH-2 variety also has fast-growing, round fruits. However, it differs in the smoothness of the fruit's skin. The fruits are green and turn brown as they mature.
7. PAU Magaz Kaddu-1 (Hull-less Seed)
Released in 2018, PAU Magaz Kaddu-1 produces medium-sized, round pumpkins with hull-less seeds. The fruits are dark green at first and turn golden yellow upon maturity. The dwarf vines make it ideal for compact farming.
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