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Whole raw roots are generally referred to as fresh ginger. A piece of the rhizome is called a ‘hand’. It has a pale yellow interior and a skin varying in color from brown to off-white. Whole fresh roots provide the freshest taste. The roots are collected and shipped when they are still immature and the outer skin is a light green color. Dried roots are sold either ‘black’ with the root skin left on, or ‘white’ with the skin peeled off. The dried root is available in whole or sliced form.
Dried gingers is widely used in making pickle where in the roots are sliced paper-thin and pickled in a vinegar solution.
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