What Are the Common Types or Varieties Exported of Indian Ginger?

The main varieties of Indian Ginger are Ing Makhir, Rio-de-Janeiro, Thingpui, Wayanad, Maran, and Nadia.

1. Ing Makhir: This variety is grown in Meghalaya and is one of the most potent, with a high ingerol content. Sleek, slender and highly fibrous in nature, it is typically utilized to manufacture dry ginger powder.

2. Rio-de-Janeiro: Rio-de-Janeiro is one of the popular varieties of ginger. This variety can be identified by certain characteristics. The size of the rhizome is bold while the colour of the skin is buff. Also, Rio-de-Janeiro is pungent, known for high flavour and is less fibrous. Introduced from Brazil, it is one of the two exotic ginger varieties in the country and is known to produce higher yields compared to local varieties available. Rio-de-Janeiro is not commonly used as dry ginger.

3. Thingpui: Thingpui is one of the varieties of ginger grown in India. This variety of ginger is pungent. The size of the rhizome of the Thingpui is said to be medium. The colour of the skin can be identified as a buff. Thingpui is less fibrous and has a high amount of flavour. It is one of the two ginger varieties that are indigenous to Mizoram state. Thingpui has a unique taste and aroma.

4. Wynad: Wynad is a variety of ginger, one of the earliest known oriental spices. The size of the rhizome of Wynad is bold. The colour of the skin is buff like many other varieties of ginger. It is pungent and less fibrous. It is commonly found in Kerala. Wynad is offen used as dry or green ginger. 

5. Maran: Maran is a variety of ginger which is pungent and has a high flavour. The size of the rhizome of the Maran is said to be medium. The colour of the skin of Maran is buff and this variety of ginger is less fibrous. It is popular variety known to produce high yields. Maran is used as dry or green ginger and known to be highly suitable for oil and oleoresin extraction as well. 

6. Nadia: Nadia is a type of ginger which is yellowish in colour. The size of the rhizome is said to be medium to bold for the Nadia variety of Ginger. Nadia is moderately pungent and mild flavoured. It is also less fibrous compared to other varieties of Ginger. It is also known as ‘Ing Bah’ and grown in Meghalaya. The skin is smooth and light brownish with a pale-yellow flesh. Nadia is known to give a higher yield and can be used as dry and fresh ginger.