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    Ginger

    Zingiber officinale Roscoe

    Ginger (Zingiber officinale Roscoe) has been cultivated in India for over 5000 years, valued as food and medicine. Today, India produces about one-third of the world’s supply, making it central to global trade. Its distinctive heat and citrusy aroma come from compounds such as gingerols and shogaols, which have been noted in both traditional texts and modern phytochemistry. In tea, ginger is one of the most versatile botanicals: it adds warmth and depth, balances fruit and floral notes, and forms the backbone of classics like spiced chai as well as soothing caffeine-free blends.

    Product Types

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    dried ginger Zingiber officinale POWDER– Ayurvedic shunthi pieces
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    dried ginger tbc for herbal teas and strong decoctions
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    Slices-dried ginger root isolated on white background
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    Coarse-cut dried ginger root (Zingiber officinale) pieces on white background
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    Certifications

    More Information

    Ginger is a perennial plant, but is cultivated annually for its rhizomes. It is usually planted with the onset of the monsoon and takes 8 to 9 months to mature. An acre yields 6 to 10 tonnes of fresh ginger, which, after processing, gives 1.6 to 2.5 tonnes of dried ginger. Post-harvest involves washing, slicing, and drying the rhizomes until their moisture content is less than 10%. Ginger is highly pest-prone and vulnerable to diseases like soft rot and bacterial wilt. It also requires intensive labor for mulching, weeding, and hand harvesting. Organic cultivation is especially difficult because there are no reliable methods for managing soft rot, yet. Also, farmers often struggle with soil fertility and drainage. Export standards for pesticide residues are strict, making compliance another challenge.

    India, the world’s leading producer of ginger (Zingiber officinale), grows a wide range of varieties suited to diverse climates. Prominent improved cultivars include IISR Varada, Mahima, Rejatha, and Suprabha, known for high yield and quality rhizomes. Traditional landraces such as Maran, Nadia, and Wayanad remain prized for their aroma and low fibre content. Unique regional types like Ing Makhir from Meghalaya and Thingpui from Mizoram, both rich in gingerol.

    Herbarium

    Pressed plant material. Enter your email to receive the Herbarium document.

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    Quality Map

    Compilation of global pharmacopoeia standards. Enter your email to receive the Quality Map for this plant.

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    Packaging Details

    Note: These are approximates based on our standard specification for tea bag cut. Changes in particle size or bulk density will affect the packing quantities.

    Note: These are approximates based on our standard specification for tea bag cut. Changes in particle size or bulk density will affect the packing quantities.

    Trace the Journey of Our Herbs

    From the fields where they’re grown to the shelves where you find them, every herb we use is traceable. Learn how we ensure quality, fairness, and sustainability in every step of the process from seed to ship.

    Explore Our Traceability Journey

    Our processing facility: Ginger TBC

    Follow the journey of our organic ginger from farms in Tamil Nadu to Herb Artizan’s GMP-certified facility. This short film captures each step from cleaning and cutting to drying and quality testing. See how careful sourcing, processing and ISO-17025 lab testing come together to deliver consistent flavor and quality.

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