Spices
Dry Ginger Exporter from India
Dry ginger exporter from India — whole dried ginger and ground powder
Product at a Glance
- Category
- Spices
- Botanical / Scientific Name
- Zingiber officinale
- Country of Origin
- India
- Growing Region
- Kerala / Karnataka
- HS Code
- 09101120
- Supply Format
- Retail and bulk export formats
- Packaging Options
- Retail pouch, Bulk PP bag — subject to availability
- Minimum Order Quantity
- 100 kg (indicative — confirmed per order, packaging and destination)
Pack Sizes
Initial quotation response commitment: within one working day, Monday–Saturday IST.
Download Technical Spec Sheet (PDF)Origin & Authenticity
Why Buy From India?
Dry ginger sourced from South Indian growing regions, supplied as whole dried ginger (split/unsplit) and ground powder for international food processors, distributors and wholesale buyers. Oleoresin content, moisture and grade are confirmed with the supplying source at the enquiry stage.
Sourcing & Quality Process
From Kerala to your destination port — every order moves through supplier verification, quality coordination and export packing before dispatch.
Product Range
Available Forms
- Whole Dried Ginger (Split/Unsplit)
- Ground Ginger Powder
Where It’s Used
Buyer Applications
- Food processing
- Wholesale distribution
- Retail packaging
- Food service
Procurement Reference
Available Specifications
| Moisture | ≤ 12% (typical range) |
|---|---|
| Volatile Oil | ≥ 1.5% (typical range) |
| Foreign Matter | ≤ 1% (typical range) |
| HS Code — Ground Powder | 09101200 (whole/dried, unbleached ginger is 09101120, above — confirm both with your broker) |
| Packaging | Retail pouch, Bulk PP bag |
| Shelf Life | Available on request |
| Storage Conditions | Store sealed in a cool, dry, odour-free place away from direct sunlight and moisture. |
| Certifications & Compliance | Certification and compliance requirements can be reviewed based on product and destination market. See our registration certificates → |
| Export Markets | See the regions we're currently building buyer relationships in. View export markets → |
Typical industry range — confirmed against the specific lot and buyer requirement before shipment, not a guaranteed specification.
Bulk supply: Available for bulk and wholesale export orders, subject to product availability. Private label: Available subject to manufacturer capability and order quantity.
Buyer Notes
Buying Dry Ginger: What to Decide Before You Order
Fresh ginger is generally harvested from around December to March in Kerala and Karnataka, then peeled, sliced or split, and sun-dried to produce dry ginger.
Split or unsplit
Split ginger dries faster and is common in the trade; unsplit stays whole. Specify which you need.
Bleached or unbleached
Some markets reject bleached ginger, and sulphur dioxide residue is tested. Say clearly which you want.
Whole or ground
Whole stores better; ground powder is more exposed to moisture and aroma loss.
Quality and compliance to watch
Moisture, volatile oil and foreign matter are the core checks. Microbiology, pesticide residue and, for bleached ginger, sulphur dioxide are the usual compliance concerns.
Storage and transit
Dry ginger is prone to insect infestation and mould if it is not fully dry or if the container is humid, so moisture at packing matters.
Importer Quote Pack
Procurement Data Buyers Need Before Quote Approval
Values below are specific to dry ginger. Terms that apply to every order, such as shipping terms, samples, standard export documents and lot evidence, are on our export process and quality and specifications pages.
Packing & Container Planning
- Pack Sizes
- Retail pouch, 25 kg bulk bag, Container load
- Export Packaging
- Retail pouch, Bulk PP bag — final material, liner and marking confirmed before quote.
- Container Planning
- Available on request
Testing & COA Parameters
- Primary Parameters
- Moisture, volatile oil, foreign matter and sulphur/bleached status where relevant.
- Risk Parameters
- Microbiology, pesticide residue and heavy metals where required.
Product-Specific Documents
- Spice Compliance
- FSSAI/APEDA business registrations are published; Spices Board/CRES or destination-specific spice compliance is reviewed per transaction before quote.
Traceability & Lot Evidence
- Origin Basis
- Kerala / Karnataka; final lot origin, processor/packer and crop/season context are confirmed at enquiry stage where available.
MOQ & Order Structure
- Indicative Starting MOQ
- 100 kg (indicative — confirmed per order, packaging and destination)
Decision Speed
Fast Buyer Decision Checklist
Share these dry ginger details in your enquiry to get a usable quotation faster.
- 1) Split or unsplit, bleached or unbleached, or ground powder
- 2) Maximum moisture and minimum volatile oil
- 3) Sulphur dioxide, pesticide and microbiology test needs
- 4) Pack size, destination port and Incoterm
Need a procurement-ready validation sequence before approving the order? Use the Buyer Proof Center for stage-wise verification checkpoints, then go to buyer resources for the closest product×destination route.
Grade Reference
Grades We Supply
Dry ginger is graded first by form — whole dried (split/unsplit) versus ground powder — then confirmed against lot-level moisture and volatile-oil figures at enquiry stage.
- Whole Dried Ginger (Split / Unsplit)
- The standard bulk-export form, preferred by buyers who process or grind closer to end use and want better aroma retention in storage.
- Ground Ginger Powder
- Ready-to-use format with shorter effective shelf life than whole dried ginger — ask for milling date and storage conditions.
- Moisture & Volatile Oil Confirmation
- Typical commercial reference points are moisture ≤ 12% and volatile oil ≥ 1.5%, confirmed per lot rather than assumed from appearance.
Buyer Questions
Frequently Asked Questions
- What is the HS code for dry ginger exported from India?
- Whole dried (unbleached) ginger is classified under HS code 0910.11.20, and ground ginger powder under 0910.12.00 — two different codes. Confirm both with your customs broker against your specific form.
- What quality parameters should a dry ginger specification include?
- A typical reference range is moisture at or below 12%, volatile oil at or above 1.5%, and foreign matter at or below 1%, with final values confirmed for the specific lot before shipment.
- Should I import whole dry ginger or powder?
- Whole dried ginger generally holds aroma and volatile compounds longer in storage and transit. Powder is ready to use but should be bought with a clear milling-date confirmation.
- What is a typical first order quantity for dry ginger?
- Around 100 kg is a common indicative starting point, supplied in retail pouches or bulk PP bags depending on your destination and use case.
Market and Variety Pages
Buyer Guides
Buyer's Guide
Dry Ginger from India: Specs, Forms, and Buyer Checks
A practical guide to sourcing dry ginger from India — whole versus powder, key quality parameters, HS-code split, and what to confirm before ordering.
Buyer's Guide
Dry Ginger: Quality Testing and Shipment Checks for Importers
How to verify a dry ginger lot from India: which numbers to ask for, how moisture and packing affect shipment and what to check on arrival.
Buyer's Guide
Private Label Spice Sourcing from India: What to Expect
What happens on a private-label spice order from India — artwork approval, how MOQ compounds, and the difference between a product sample and a packaging proof.
Reference
Spice Grading Terms Glossary
Plain-language definitions of common spice grading terms — SHU, volatile oil, bulk density, foreign matter, and more — for buyers reading a supplier spec sheet.
Compliance Reference
Importing Spices into the EU: Labelling and Compliance Basics
A general orientation to EU import requirements for spices and agri products — what typically needs review, and why destination-specific checks still matter.
Compliance Reference
Importing Spices and Agri Products into the UK: Basics
A general orientation to UK import requirements for spices and agri products since the UK set its own rules apart from the EU — what typically needs review.
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