Sri Lankan ginger, dried and ground.

About ginger powder

Ginger powder is made from the dried rhizome of Zingiber officinale. In Sri Lanka ginger is grown mainly in the wet and intermediate zones. Rhizomes are washed, sliced, dried and milled to a fine powder.

Dried ginger gets its warm, pungent taste from gingerols and shogaols. Ginger powder is commonly traded by mesh size, moisture, volatile oil content and fiber.

Common uses

• Baking, biscuits and gingerbread
• Curry and spice blends
• Tea, beverages and drink mixes
• Sauces and marinades

Storage and documents

Store sealed, cool and dry; ginger powder typically keeps one to two years but loses aroma over time. Importers commonly ask for a certificate of analysis covering moisture, volatile oil, ash and microbiology, plus aflatoxin and pesticide residue results for markets such as the EU, a phytosanitary certificate and a certificate of origin. Exact grade, packing, MOQ and price are confirmed on the quote.

What to include in a quote request

A clear request usually states the form (whole, cut or ground), the grade or specification bought to, such as moisture, volatile oil, density or size limits, the quantity per shipment and how often, the packing (bulk bags, cartons or retail packs), the destination port and the Incoterm, for example FOB Colombo or CIF. Mentioning the food safety standard or residue limits of the destination market helps the supplier confirm the right lot.

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