Bleached Dry Ginger

Central Food Technological Research Institute has produced bleached/limed dry ginger.

In this method fresh ginger is cleaned thoroughly to remove the adhering soil and dirt. The outer skin is scrapped off using SS knives or sharp-edged bamboo device. It is washed, partially sun-dried and then soaked in limewater overnight and dried in the sun. The process of dipping and drying is repeated two or three times and finally dried to a moisture level of 10-12% and packed in polythene-lined gunny bags.

Areas of Applications:

Used as spice in traditional dishes.

Stage of Development:

Fully developed and available commercially.

Equipments: No major equipment is required.

Raw materals: Fresh green ginger, lime.

Economic Data: One can produce 50 kg bleache ginger /day with an investment of Rs. 2 lakh.

Source: Council of Scientific & Industrial Research