Ginger

Ginger is most commonly known for its effectiveness as a digestive aid. The primary known constituents of Ginger Root include gingerols, zingibain, bisabolenel, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, cineol, borneol), mucilage, and protein.

Ginger, a knobby, fibrous root, has smooth light brown skin with sheen to it. The flesh of the root is white. Ginger root is a seasoning and flavors sweets, including cakes, cookies, breads, and beverages. It is also good in sauces, and fruit dishes, and is often used heavily in Asian cooking.

Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups. Ginger that is Garbled/ungarbled; bleached/unbleached has a predominant position in production and export. We also market the bleached and powdered forms of ginger. Sri lanka produces nearly 5,000 MT of Ginger every year.

Available in two forms: young and mature.Young roots, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder flavor. It can be grated, chopped, or julienned for use. Mature ginger root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use. We are leading Sri Lanka exporters and Suppliers of dry ginger pieces and other spices to countries worldwide.