Dry Ginger for Export: Cochin Ginger, Grades and Uses
A guide to buying dry ginger — Cochin ginger from Kerala, bleached vs unbleached, whole, split and sliced forms, quality specs, EU requirements and uses.
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Kerala's Cochin ginger has a long history in world trade, valued for its lemony aroma and pungency.
Trade guidance only. Specifications, limits and regulations change, so confirm the current requirements and agree the exact specification in your contract.
Forms
| Form | Use |
|---|---|
| Whole (peeled, dried) | Grinding, beverages, retail |
| Split | Faster drying, extraction |
| Sliced | Tea, infusions, extraction |
| Powder | Food manufacturing, retail |
Bleached vs unbleached
Traditionally some ginger was bleached for a white appearance. Many buyers, especially in Europe, now prefer unbleached, natural ginger, and residue rules apply to any treatment.
Quality specs
- Moisture
- Volatile oil and pungency (gingerols)
- Fibre content
- Extraneous matter and ash
- Aflatoxins and pesticide residues, both regulated in the EU
- Microbiology, often with steam sterilisation for ready-to-eat use
Uses
Spice blends, bakery, beverages (ginger tea, ginger ale), confectionery, supplements and essential oil extraction.
See importing spices into the EU.
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