GINGER POWDER (Sonth Powder)
Major global producer of ginger, offers a variety of ginger powders for export, primarily classified by their quality, regional origin, and processing methods
Ginger Powder, or “Sonth Powder” as it’s known in India, is a versatile spice made from dried ginger rhizomes. India, a major global producer of ginger, offers a variety of ginger powders for export, primarily classified by their quality, regional origin, and processing methods.
Here’s a breakdown of the types of ginger powder (Sonth Powder) exported from India:
1. By Quality and Grade
The quality of ginger powder is determined by the characteristics of the dried ginger rhizomes used, including their color, aroma, and moisture content.
- Premium Grade: This grade is made from carefully selected, high-quality dried ginger rhizomes. The powder is fine-textured, has a uniform, light brown to creamish color, and a strong, pungent, and slightly sweet aroma. It is free from any impurities and meets the stringent quality standards of developed markets like the EU and USA.
- Regular Grade: This is a good quality, general-purpose powder. It may be slightly coarser in texture and have a more yellowish-brown color. It is widely used in various food products, spice blends, and the beverage industry.
- Industrial Grade: This grade is typically a coarser powder, used in bulk for large-scale food manufacturing, flavoring, and industrial applications where a specific color or fine texture is not the primary requirement.
2. By Processing Method and Certification
The way ginger is processed and whether it has specific certifications are key factors for international buyers.
- Conventional Ginger Powder: This is the most common type, made from dried ginger rhizomes grown using conventional farming methods. It meets all international food safety standards but does not carry organic certification.
- Organic Ginger Powder: This is a rapidly growing segment in the export market. The ginger is sourced from certified organic farms that do not use synthetic pesticides, fertilizers, or GMOs. The final product is certified by recognized international organic bodies (e.g., USDA Organic, EU Organic), appealing to health-conscious markets.
- Dehydrated Ginger Powder: This term often refers to ginger that is processed using dehydration techniques, which may or may not involve sun-drying. This method is used to ensure a low moisture content, which is crucial for a longer shelf life and for preventing mold growth.
- Bleached vs. Unbleached Ginger Powder: When fresh ginger is dried, it is sometimes peeled and then dried to produce a “white” ginger powder. If it is dried with the peel on, it is called “brown” ginger. Most export-grade powder is made from peeled ginger to achieve a cleaner color.
- Sterilized Ginger Powder: For markets with extremely strict microbiological standards, ginger powder is steam-sterilized to reduce the microbial load while preserving its flavor and aroma.
3. By Regional Variety
The regional origin of the ginger rhizomes can influence the flavor profile and characteristics of the powder. Some of the well-known Indian ginger varieties are:
- Nadia: A variety from the northeastern states, known for its yellowish color and a balanced flavor that is moderately pungent.
- Rio-de-Janeiro: A popular variety with bold-sized rhizomes and a strong, pungent flavor, with a low fiber content.
- Maran: A medium-sized variety known for its intense aroma and flavor.
- IISR Varieties (Mahima, Rejatha, Varada): These are high-yielding varieties developed for their specific characteristics, such as high oil content or low fiber content, making them ideal for high-quality powder production.
At AOIFE SPICES EXIM PRIVATE LIMITED, we offer these diverse types and grades of ginger powder. We ensure our products are of the highest quality, meeting strict international food safety standards, and can provide customized solutions to meet the specific requirements of our global clients.