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Ginger is a tropical species native to Southeast Asia, belonging to the family Zingiberaceae. Botanically known as Zingiber Officinale, it is the most popular hot spice in the world.

The useful part of this plant is the underground rhizome, which is used as a culinary ingredient and traditional medicine for thousands of years, especially in China, India and Japan. In Indian Ayurvedic medicine, ginger is used as an anti-inflammatory agent.

Several varieties of Ginger are grown in different parts of India. The two main foreign varieties of Ginger are China and Rio-De-Janeiro. Other important varieties grown are Maran, Assam, Himachal, Kuruppampadi, Wynad Local, Suprabha, Suruchi, Suravi, Himgiri, Varada, Mahima, Rejatha etc.

Warm and humid climate is most ideal for ginger cultivation. The plant requires little rainfall for growth after cultivation and for better harvesting, it requires dry weather for a month.

Early planting (February-March) with summer showers increases the yield and decreases the disease frequency.

High global demand for Indian ginger is due to its lemony flavor. Cochin ginger (NUGC) and Calicut ginger (NUBK) from Kerala are the popular Indian ginger varieties in the world market.

In India, ginger is mainly produced in the state of Kerala which contributes about 70 percent the country’s output. Other ginger producing states are Assam, Andhra Pradesh, Himachal Pradesh, West Bengal and Sikkim.

Major ginger importing countries are United States of America, United Arab Emirates, Bangladesh, Saudi Arabia, Germany, Morocco, United Kingdom, Nepal and Spain.

The major ginger producing countries are India, China, Nepal, Nigeria, Thailand, Indonesia, Bangladesh, Japan and Cameroon.

China, India, Nigeria, Germany, Netherlands, United Kingdom, Vietnam, France, United States of America and Spain are the top Ginger exporting countries.

There is no organized futures market in ginger in India.

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