Dry Ginger (Sonth) Bulk Buying Guide: Grades, Quality and Sourcing

Forms of dry ginger

• Whole dry ginger — dried rhizomes, either peeled (scraped) or unpeeled (rough).
• Bleached or limed ginger — treated to give a lighter, more uniform appearance; confirm the treatment used and any residue limits in your market.
• Sliced or split ginger — cut before drying for faster, more even drying.
• Ginger powder — ground dry ginger; specify mesh size and moisture.

Understanding trade grades

Indian dry ginger is often traded under regional names and trader grades. Well-known trade names include Cochin and Calicut ginger from Kerala, and suppliers also sell by their own grade descriptions, such as A1 or Deluxe.

Grade names are not standardised across the market. Treat them as a starting point, and agree measurable limits—size, colour, moisture, extraneous matter and pungency—together with an approved reference sample.

Quality parameters for dry ginger

ISO 1003 sets out a specification for ginger, and FSSAI regulations define standards for dry ginger sold in India. Buyers commonly agree limits for:

• Moisture — critical for storage life and mould prevention
• Volatile oil — linked to aroma strength
• Non-volatile ether extract — an indicator of pungency
• Total ash and acid-insoluble ash — indicators of soil and sand contamination
• Crude fibre
• Extraneous matter, insect damage and mould
• Aflatoxins and pesticide residues, especially for export markets
• Sulphur dioxide residue, if bleached ginger is supplied

Commercial uses

Dry ginger is used in spice grinding and masala blends, tea and beverage premixes, bakery and confectionery, pickles and sauces, and herbal and Ayurvedic formulations. Each use has different priorities: grinders focus on yield and colour, beverage makers on aroma and pungency, and herbal manufacturers on documentation and contaminant limits.

Packaging and storage

Bulk dry ginger is usually packed in gunny (jute) bags, sometimes with an inner liner. Store it dry, off the floor and away from walls, with regular pest inspection. For export, ask whether fumigation is required by the destination and how it will be documented.

Documents and HS codes

Request a certificate of analysis for the lot and, for export, a phytosanitary certificate and certificate of origin as required by the destination. Exporters of spices from India generally need registration with the Spices Board.

Ginger is classified under HS 0910.11 (neither crushed nor ground) and HS 0910.12 (crushed or ground). Confirm the full national tariff line with your customs broker.

What is sonth?

Sonth (or saunth) is the Hindi trade name for dry ginger—the dried rhizome of Zingiber officinale used whole or ground as a spice.

What is the difference between bleached and unbleached dry ginger?

Bleached ginger is treated to give a lighter, more uniform appearance; unbleached ginger is dried without that treatment. Some markets restrict residues from bleaching, so confirm what is acceptable for your destination.

What HS code applies to dry ginger?

Whole or uncrushed ginger falls under HS 0910.11 and crushed or ground ginger under HS 0910.12. Confirm the full national code with your customs broker.

Are ginger grades like “A1 Deluxe” standardised?

No. Trader grade names vary across the market, so agree measurable limits and an approved reference sample rather than relying on the grade name alone.