Dried Ginger

Scientific name: Zingiber officinale. Origin: Peru. Production: Organic and conventional. Appearance: Thin, uniform slices of dehydrated ginger root. Aroma: Strong, spicy and characteristic of ginger. Taste: Pungent, slightly sweet and spicy. Color: Light yellow to pale brown. Natural compounds: Contains antioxidant and bioactive compounds such as gingerols. Raw material: Fresh ginger roots, cleaned, sliced and dehydrated under controlled conditions. Moisture: 10–12% max. Total defects: ≤3%. Selection: 100% manual and machine selection, free from live and dead insects. Processing: Processed under quality control and food safety monitoring. Pesticide residues: Compliant with European Union Maximum Residue Level (MRL) requirements. Microbiological parameters: Mesophilic aerobic count <1 × 10⁶ CFU/g; combined mold and yeast <1 × 10⁶ CFU/g; E. coli <3 CFU/g; Salmonella absent in 25 g. Packaging: Polypropylene bags, 25–50 kg and 50–100 lb net weight. Storage: Store at room temperature in a dry, shaded area, protected from direct sunlight and contamination. Distribution: Clean and sanitary transport.