Ginger is reportedly one of the oldest oriental spices known. It is used extensively in Indian cuisine and other global cuisines. The Indo-Malaysian region is rife with members of the ginger family, which are tropical plants. Therefore, India’s ginger exports have been increasing rapidly over the past few years. Exporting Ginger from India requires compliance with health and quality standards. Exporting ginger is currently a profitable endeavour for exporters.



India is one of the world’s major producers of ginger, producing approximately 385,333,000 metric tonnes annually. India’s ginger exports rose from 8,332.91 tonnes in 2007-08 to 35,616.3 tonnes in 2011-12. Therefore, the ginger exporter in India has enhanced the quality of their products and is exporting more ginger year.


Rio-de-Janeiro ginger is one of the most popular types. This type can be characterised by a number of distinguishing traits. The size of the rhizome is substantial, whereas the skin is tan. Additionally, Rio-de-Janeiro has a strong flavour and is less fibrous.


Wynad ginger is among the oldest known oriental spices. The size of Wynad’s rhizome is substantial. Similar to many other types of ginger, the skin’s colour is buff. The substance is pungent and less fibrous.


Nadia is a ginger variety with a yellowish hue. The size of the rhizome for the Nadia kind of Ginger is described as medium to robust. Nadia is mildly pungent and mild-tasting. Moreover, it is less fibrous than other Ginger kinds.


Thingpui is one of the ginger types cultivated in India. This ginger cultivar is pungent. The rhizome of the Thingpui is considered to be of average size. The skin tone is characterised as buff. Thingpui is less fibrous and exceptionally flavorful.


Maran is a ginger cultivar that is pungent and has a strong flavour. The size of the Maran’s rhizome is described as moderate. The complexion of the Maran is buff. And this ginger kind is less fibrous.


This ginger cultivar was introduced in 2001 and has a bumpy, spherical form. It is supposed to develop robust rhizomes and dense, three-layered clumps. This type is low in fibre and abundant in oil and oleoresin.


The IISR-Mahima was introduced in 2001 and is hefty. Kerala is among the regions where this kind of ginger has been adopted. This kind of ginger features fibrous, robust rhizomes. The IISR-Mahima is root-knot nematode resistant.


Ginger IISE-Varada is a high-yielding and high-quality cultivar. It has plump rhizomes and reddish-brown scales of medium size. Farmers claim that the Varada cultivar is disease-resistant and low in fibre content.

India is not just the world’s biggest ginger producer but also the world’s leading ginger exporter. The North East, Uttarakhand, and Sikkim account for more than fifty percent of India’s total ginger production. Geekfactory Foods is one of the most prominent exporters of ginger in India. With their significant experience and knowledge in this industry, they ensure the safe delivery of your products across the globe.