Ginger Flakes
Specifications:
Origin: India
Moisture Content: Max 10.0% – 12.0% (Some premium grades are < 8%)
Volatile Oil: Min 1.5% to 2.5% (v/w)
Total Ash: Max 5.0% – 6.0%
Acid Insoluble Ash: Max 1.0%
Crude Fiber: Max 4.0% – 6.0%
Gingerol Content: Typically 0.8% – 1.5% (indicates pungency)
Foreign Matter: Max 1.0% (stones, dust, other plant parts)
Thickness: Generally 2 mm to 5 mm slices
General Physical Description:
- Appearance: Thin, irregular slices or kibbled “flakes.” High-quality flakes should be clean and free from peel (unless specified as “unpeeled”).
- Colour: Range from creamy white to pale yellow or light brownish-tan. The Colour varies based on the drying method (solar vs. mechanical).
- Aroma: Strong, characteristic, and aromatic. It should have the warm, woody, and citrusy notes typical of fresh ginger.
- Flavour: Intensely pungent and spicy (hot), free from any musty or fermented aftertaste.
- Texture: Hard and fibrous when dry; brittle enough to be broken by hand but generally tough.