Dried Ginger from Sri Lanka

Ginger is grown all over Sri Lanka, mainly in the wet and intermediate zones. The Department of Export Agriculture names Kurunegala, Kandy, Gampaha, Colombo and Kegalle as the main districts. It describes three types: local ginger, Chinese ginger and Rangoon ginger. Local ginger has small rhizomes with fibrous, ash white flesh and a stronger pungency and aroma. It is used largely for beverages. Chinese ginger has large rhizomes with pale yellow, watery flesh and is used largely for pickles. To make dried ginger, rhizomes are washed, peeled and dried for about a week, to 12% moisture. The department also lists bleached ginger, ginger slices, ginger powder, ginger oil and ginger oleoresin. Dried ginger is listed here as available on request, and packaging is available on request. Send the ginger type and form (whole, sliced or powder), quantity, packing and destination port by email from the Contact page or the How to order page. Documents and test reports can be discussed for each order.