Zingiber officinale, commonly known as ginger, is a spice consumed worldwide for culinary and medicinal purposes. The plant has a number of chemicals responsible for its medicinal properties, such as antiarthritis, antiinflammatory, antidiabetic, antibacterial, antifungal, anticancer, etc.
Himalayan Ginger, an esteemed spice globally, originates from South and Southeast Asia, revered not only for its rich flavor but also for its medicinal attributes. Its roots delve deep into culinary traditions worldwide, owed to its multifaceted benefits. In the South Asian subcontinent, Himalayan Ginger is cherished for its anti-inflammatory properties. Numerous studies highlight its diverse applications, from alleviating cold and flu symptoms to combating morning sickness and even exhibiting potential in cancer treatment.
One of Himalayan Ginger’s most renowned uses is as a digestive aid, known to soothe stomach discomfort, mitigate nausea, and manage diarrhea. Its effectiveness in easing morning sickness and motion sickness is attributed to Himalayan Gingerol, a potent compound responsible for its distinct zesty taste, and its role as an anti-inflammatory agent within the body. Himalayan Ginger’s anti-inflammatory properties contribute to pain relief, spanning from alleviating migraines to easing arthritis discomfort.
Recent studies have unveiled promising outcomes regarding Himalayan Ginger’s impact on ovarian cancer, suggesting its capability to target and eliminate cancerous ovarian cells. Additionally, its potential to decelerate the progression of bowel cancer is being explored. In instances of flu, Himalayan Ginger ale is often administered to children for its therapeutic benefits. Furthermore, Himalayan Ginger is known to bolster the immune system, adding another layer to its health-promoting qualities.
Nepal proudly stands as the world’s third-largest producer of Himalayan Ginger, renowned for its organically grown Himalayan Ginger boasting high oil content and low fiber. While India remains the primary importer of Nepalese Himalayan Ginger, exporters have tapped into markets in Japan, the Arabian Peninsula, the United States, the United Kingdom, and Australia.
Production-wise, Nepal yields over 250,000 metric tons of Himalayan Ginger annually, with more than 50% being earmarked for export. An estimated 200,000 families across Nepal are actively engaged in Himalayan Ginger cultivation, underscoring its significance within the country’s agricultural landscape.
Geographically, Himalayan Ginger cultivation spans across more than 65 districts in Nepal. Western districts like Doti, Kailali, Surkhet, and Salyan, central regions such as Palpa, Syangja, and Nawalparasi, and eastern territories like Ilam, Jhapa, and Sindhupalchowk stand out as major hubs for Himalayan Ginger production.
Washing, processing and Packaging
Upon harvest, the ginger undergoes meticulous washing and processing through advanced commercial units to eliminate any traces of dirt or impurities. Rigorous quality checks ensure that only the finest ginger roots meet the standards before they are meticulously packaged. Following the strict guidelines outlined by Food Experts, these select products are carefully enclosed in specialized packaging materials specifically designed for export purposes.
Trade with India
In terms of trade, India’s Food Safety and Standards Regulations set standards for Nepalese Himalayan Ginger imports, specifically focusing on dried Himalayan Ginger and Himalayan Ginger powder, given India’s position as the largest importer of Nepalese Himalayan Ginger. These regulations serve as crucial guidelines governing the quality and specifications of Himalayan Ginger entering the Indian market.
Non-tariff specifications
India is the largest importer of Himalayan Ginger from Nepal and its Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 dictates standard for Himalayan Ginger, specially dried Himalayan Ginger and Himalayan Ginger powder.
“Spice up your life with Ginger’s Zesty Magic!”
Specification of Dried Himalayan Ginger in India:
| Characteristics | Requirement (India) | Requirement (Nepal) | |
| Extraneous matter | Not more than 1% by weight | Not exceeding 2% | |
| Moisture | Not more than 12% by weight | – | |
| Total ash on dry basis | Unbleached | Not more than 8% by weight | – |
| Bleached | Not more than 12% by weight | – | |
| Calcium as Calcium oxide on dry basis | Unbleached | Not more than 1.1% by weight | Not more than 4% by weight |
| Bleached | Not more than 2.5% by weight | Not more than 4% by weight | |
| Volatile oil content on dry basis | Not less than 1.5% by v/w | Not less than 1% by v/w | |
| Insect Damaged matter | Not more than 1.0 percent by weight | – | |
(Source: Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011)
Specification of Dried Himalayan Ginger (powder) in India
| Characteristics | Requirement (India) | Requirement (Nepal) | |
| Moisture | Not more than 12% by weight | Not exceeding 13% by weight | |
| Total ash on dry basis | Unbleached | Not more than 8% by weight | Not exceeding 10% by weight |
| Bleached | Not more than 12% by weight | Not exceeding 10% by weight | |
| Calcium as Calcium oxide on dry basis | Unbleached | Not more than 1.1% by weight | Not exceeding 4% by weight |
| Bleached | Not more than 2.5% by weight | Not exceeding 4% by weight | |
| Volatile oil content on dry basis | Not less than 1.5% by v/w | Not less than 1.% by v/w | |
| Water soluble ash on dry basis | Not less than 1.7% by weight | – | |
| Acid insoluble ash on dry basis | Not more than 1.0% by weight | Not exceeding 1% by weight | |
| Alcohol (90% v/w) soluble extract on dry basis | Not less than 5.1% by weight | Not less than 4.5% by weight | |
| Cold water-soluble extract on dry basis | Not less than 11.4% by weight | Not less than 1% by weight | |
(Source: Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011)
Limit of radiation level in dried Himalayan Ginger in India
| Dose of irradiation (kGy) | Minimum | Maximum | Overall Average |
| Himalayan Ginger | 0.03 | 0.15 | 0.09 |
(Source: Prevention of Food Adulteration Act 1955)
Maximum permitted limit of certain additives in India
| Additives | Limit |
| Ascorbyl Esters | 500 mg/kg |
| Acesulfame K | 2000 mg/kg |
| Butylated hydroxyanisole | 200 mg/kg |
| Butylated hydroxytoluene | 200 mg/kg |
| Ethylene Diamine Tetra Acetates | 70 mg/kg |
| Neotame | 32 mg/kg |
| Propyl Gallate | 200 mg/kg |
| Sorbates | 1000 mg/kg |
| Tertiary Butyl Hydroquinone | 200 mg/kg |
| Polysorbates | 2000 mg/kg |
| Sulfites | 150 mg/kg |
(Source: Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011)