Search :
  • An empty cart

    You have no item in your shopping cart

Ginger, with its botanical name Zingiber Officinale, also known as ginger root, is an underground rhizome. It's a little strange- looking, like a small, rounded, brown cactus. But the fragrance is pleasantly pungent, and the flavor completely unique, reminiscent of citrus with acidic notes. 

Early Roman traders carried ginger from Southeast Asia to Europe, where it became a hit by the Middle Ages. It was very expensive, but even then, renowned for healing capabilities. Henry VIII even suggested it as a remedy for the plague. Spanish explorers introduced it to the West Indies, South America, and Mexico, which began exporting it back to Europe in the 16th century. Today, Jamaica, India, Fiji, Indonesia, and Australia are some of the top commercial producers. 

Fresh ginger root is best for both flavor and nutritive qualities, but AKP Organic organic powdered ginger is an excellent alternative that, if refrigerated, can last up to a year. When purchasing fresh ginger, make sure the root is firm, smooth and mold-free. Young, tender roots can be found in many Asian markets, while larger, tougher ginger roots are sold in the produce section of most supermarkets. Both keep very well frozen for up to six months. 

Product Characteristics

Physical Parameters Specifications Chemical Parameters Specifications
Dimension 5% < 1.5mm> 10% Moisture Content 12% (max)
Color Light, medium, dark tan Volatile Oil  
Aroma Aromatic, and pungent Ash Content 5% (Max)
Microbial Tolerance Specifications Mycotoxin Tolerance Specifications
For Sterilized Ginger Cut & Sift Product destined for European Market
Total Plate Count <100.000 cfu/gr Aflatoxin Max 5 ppb
E. Coli <10 mpn/ gr Ochratoxin Max 3 ppb
Salmonella Absent / 50 gr Product destined for US Market:
Yeast and Mold <1000 cfu/ gr Aflatoxin Max 20 ppb
Coliforms <100 mpn/ gr    

Foreign Matter
All items foreign to the plant from which the herbs of spice is sourced.
Tolerance : < 1%

Extraneous Matter
Item-derived from the plant from which the herbs or spice has been sourced (for example, in the case of ginger rhizome/ root: stalk, leaves, twigs, etc).
Tolerance: 1 maximum