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One
of the earliest Oriental spices known in Europe, ginger has been
cultivated in India both as a fresh vegetable and marketed as a
dried spice since time immemorial. The fresh, dried or powdered
rhizome of a slender, perennial herb, Indian ginger has been acclaimed
worldwide for its characteristic taste, flavour & texture. Ginger
has always meant many to many people. A taste- maker. A flavourant.
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appetizer.
A drug. Though grown all over India, the finest quality ginger comes
from Kerala endowed as it is with a congenial climate and a rich
earthy soil. Indian dry ginger is known in the world market as 'Cochin
Ginger' (NUGC) & 'Calicut Ginger' (NUGK). India offers ginger
in a variety of forms; oils, oleoresins, fresh ginger in brine,
pickles, candies and syrups. It also comes in garbled/ungarbled,
bleached/unbleached and powder forms. India has a predominant position
in ginger production and export. The principal buyers are the Middle
East, USA, the UK and the Netherlands. |
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