Discover the rich flavor and versatile culinary applications of our Ginger Paste, made from high-quality ginger rhizomes meticulously crushed into a semi-solid puree. Sourced from the fertile regions of Tamil Nadu, our ginger paste retains the authentic taste and aroma characteristic of renowned Southeast Asian cuisines. With strong notes and delightful spiciness, it serves as an essential ingredient in numerous dishes, making meal preparation simpler for professional kitchens and food service providers. As one of the leading ginger paste manufacturers in India, we ensure consistent quality and compliance with industry standards. Our ginger paste is perfect for busy chefs and consumers seeking ready-to-use products without compromising on flavor. Experience the benefits of our premium ginger paste, designed for culinary excellence, efficiency, and health.
Key Features
| Features | Description |
|---|---|
| Main Ingredient | Ginger (min 85%) |
| Texture | Semi-solid, white-to-yellow puree |
| Cultivation Regions | Karnataka, Assam, Odisha, Madhya Pradesh, West Bengal |
| Acidity | 1.50 – 2.50% Citric Acid |
| pH Level | 3.0 – 4.0 |
| Salt Content | 12-13% |
| Microbial Standards | Total Plate Count CFU/ml: compliant with food safety norms |
| Shelf Life | Extended due to high-quality manufacturing processes |
| Attributes | Description |
|---|---|
| Refractometric Brix @ 20 Deg Cel | Minimum 9 |
| Black Specks/10 gm | NIL |
| Brown Specks/10 gm | NMT 10 |
| Packaging | Available in bulk for B2B businesses |
| Usage | Ideal for sauces, marinades, and various culinary dishes. |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
Ginger paste is made by finely crushing ginger rhizomes into a semi-solid, white-to-yellow puree. Originating in Southeast Asia, ginger is widely used as a dietary staple in India, which is the world’s largest producer, followed by China and Nigeria. In India, ginger is cultivated across various states, with Karnataka, Assam, Odisha, Madhya Pradesh, and West Bengal accounting for 65% of the total production. Known for its strong flavor, ginger paste is a key ingredient in culinary applications. As busy lifestyles drive demand for ready-to-use food products, its popularity continues to grow.
We are a leading ginger paste manufacturer based in Tamil Nadu, committed to delivering high-quality products to meet consumer needs.
PHYSICAL & CHEMICAL
Refractometric Brix @ 20 Deg Cel: Minimum 9
Acidity As % And. Citric Acid: 1.50 – 2.50
pH As Natural: 3.0 – 4.0
Main Ingredient: Ginger min 85%
Salt: 12-13%
Black Specks / 10 gm: NIL
Brown Specks / 10 gm: NMT 10 Per 10gm
MICROBIOLOGICAL
Total Plate Count CFU / ml: <1000
Yeast & Mould Count CFU / ml: <100
Coliform Count Per ml: Absent
E.Coli: Absent
ORGANOLEPTIC
Colour: Light brown
Flavour & Aroma: Ginger paste shall have characteristic flavour with no burnt flavour or other off flavour
Taste: Characteristics of Ginger.
Appearance: Homogenous & free of any foreign matter
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