Ginger is the rhizome of the monocotyledonous perennial plant. Zingiber officinale. Ginger contains up to 3% of essential oil that causes the fragrance of the spice. The pungent taste of ginger is due to nonvolatile phenylpropanoids (particularly gingerol and zingerone) and diarylheptanoids (gingeroles and shoagoles); the latter are more pungent and form from the former when ginger is dried. Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy sweet aroma. Ginger root contains many antioxidants. The gingerols have analgesic, sedative, antipyretic, antibacterial and GI tract motility effects.

PRODUCTS

WHOLE GINGER
GROUND GINGER (Mesh 30)


PRODUCT SPECIFICATION

Moisture
-
11 - 12%
Volatile Oil Content
-
1.5% min.
Ash
-
8.0% max.
Acid Insoluble Ash
-
2.0% max.
Aflatoxin
-
< 10ppb

Microbiological Guarantee for Steam
Sterilized Products
TPC
-
<50,000/gm
Yeast and Mold
-
<100/gm
Enterobacteriaceae
-
<100/gm
Bacillus cereus
-
<100/gm
Staphylococcus aureus
-
<100/gm
Clostridium perfringens
-
<100/gm
E.Coli
-
negative
Salmonella
-
negative

S02 - < 150 ppm (for sulphur free)
All products passed through magnet of 11,500 gauss
Bags stitched with blue thread
Packaging options HDPE bags, corrugated cartons
   and jute bags
Certificate of Analysis issued for all products
Container Fumigation with Phostoxin