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Turmeric & Ginger Products
Leading Manufacturers and Wholesaler of Dry Turmeric Finger, Fresh Turmeric Finger, Raw Black Ginger and Raw Black Turmeric from Hojai.
| Business Type | Manufacturer, Supplier |
| Flavor | Warm, Bitter And Pungent |
| Shelf Life | 18–24 Months |
| Form | Whole Dry Finger |
| Moisture Content | ≤ 10% |
| Botanical Name | Curcuma Longa |
| Average Weight | 8–25 G Per Finger |
| Curcumin Content | 2–5% |
| Essential Oil Content | 3–7% |
| Foreign Matter | ≤ 0.5% |
| Broken Fingers | ≤ 5% |
| Storage Temperature | 15–25°C |
| Harvest Season | December–March |
| Applications | Spice Grinding, Food Processing, Herbal Products etc. |
| Business Type | Manufacturer, Supplier |
| Flavor | Warm, Slightly Bitter And Pungent |
| Shelf Life | 4–6 Months |
| Form | Whole Finger Rhizome |
| Moisture Content | 70–80% |
| Botanical Name | Curcuma Longa |
| Average Weight | 20–80 G Per Finger |
| Aroma | Fresh, Earthy, Aromatic |
| Curcumin Content | 2–5% |
| Essential Oil Content | 3–7% |
| Foreign Matter | ≤ 1% |
| Damaged Rhizomes | ≤ 2% |
| Storage Temperature | 10–15°C |
| Harvest Season | December–March |
| Applications | Culinary Use, Spice Processing, Food Industry etc. |
| Business Type | Manufacturer, Supplier |
| Harvest season | October–January |
| Form | Whole Raw Rhizome |
| Shelf Life | 4–6 Months |
| Application | Herbal Preparations, Traditional Medicine, Nutraceuticals etc. |
| Botanical Name | Kaempferia Parviflora |
| Average Weight | 30–150 G Per Rhizome |
| Taste | Slightly Bitter And Pungent |
| Moisture Content | 70–80% |
| Foreign Matter | ≤ 1% |
| Damaged Rhizomes | ≤ 2% |
| Essential Oil Content | 1–3% |
| Storage Temperature | 10–15°C |
| Business Type | Manufacturer, Supplier |
| Flavor | Bitter And Pungent |
| Shelf Life | 4–6 Months |
| Usage/Application | Herbal Preparations, Ayurveda, Traditional Medicine etc. |
| Form | Whole Raw Rhizome |
| Botanical Name | Curcuma Caesia |
| Average Weight | 50–250 G Per Rhizome |
| Moisture Content | 70–80% |
| Curcumin Content | 1–3% |
| Essential Oil Content | 2–4% |
| Foreign Matter | ≤ 1% |
| Storage Temperature | 10–15°C |
