Dried Ginger — Sliced and Whole

Dried ginger from Vietnam

Dried ginger is fresh ginger that has been cleaned, cut or left whole, and dried to a low moisture so that it keeps for months without refrigeration. We supply two forms:

• Dried ginger slices. The root is sliced before drying. Slices dry evenly, grind easily and look good in tea blends.
• Dried whole ginger. The whole root or pieces of root are dried. It is often bought for grinding or extraction.

Each lot is quoted against a written specification that sets the moisture, slice thickness, treatment and packing.

Who buys dried ginger

• Spice grinders who make ginger powder.
• Tea and herbal blenders who use slices or cut pieces.
• Food makers who use ginger in seasoning, baking and drinks.
• Importers who supply the spice and herbal trade.

The specification

Product	Dried ginger, sliced or whole
Origin	[PROVINCE], Vietnam
Moisture	[MAX %]
Slice thickness	[MM]
Treatment	[SO2-FREE / SULPHURED]
Foreign matter	[MAX %]
Packing	[BAG TYPE, NET KG]
Container load	[MT / 20’FCL]
Port of loading	[LOADING PORT]

The numbers that matter

• Moisture. This is the most important figure. Dried ginger that is too wet can grow mould at sea. Write your limit into the contract.
• Slice thickness. It affects how evenly the slices dry and how they look in a blend. Tell us the thickness you need.
• Treatment: sulphured or SO₂-free. Some dried ginger is treated with sulphur to keep a light colour. Many markets set strict limits on sulphite, or require SO₂-free ginger. Tell us which one your market needs, and it will be written into the specification.
• Colour and aroma. Good dried ginger is light yellow to beige and smells strongly of ginger. Approve a sealed sample, so that the colour you accept is the one in the contract.

Optional tests

If your market needs them, add laboratory tests to the contract, for example moisture, sulphite, mycotoxins, microbiology or pesticide residues. They can be done by SGS or another laboratory you name. They are priced separately, so you pay only for what your market requires.

How the lot is checked before loading

1. Samples from your lot are checked for moisture, foreign matter, colour and slice size against your contract.
2. If your contract names SGS, Control Union or Vinacontrol, they inspect the lot as well.
3. Packing and loading are supervised. You receive photos of your cargo and the container number before documents are released.

Documents

Usually a certificate of origin, a phytosanitary certificate, a fumigation certificate where your country requires one, a certificate of quality and quantity, a packing list, a commercial invoice and the bill of lading.

How to order

1. Send your requirement: form (sliced or whole), moisture, treatment, packing, volume, destination port and Incoterm. WhatsApp is fastest. We reply within one working day, Vietnam time (UTC+7).
2. Approve a sealed sample. It becomes the reference sample in the contract.
3. Sign the contract: CIF or CFR (CNF), FOB on request. L/C at sight, or a T/T deposit with the balance against documents.
4. Inspection and loading. You receive photos, the container number and the documents.

Questions buyers ask

Can you supply ginger powder?

Ask with your enquiry, and include the mesh size you need. We will say plainly whether we can quote it.

Is your dried ginger sulphured?

It depends on your market. Tell us whether you need SO₂-free or sulphured ginger, and it will be written into the specification.

Do you supply other dried spices?

Pepper is our main spice line, and ginger is the second. If you are looking for another Vietnamese spice, ask. We will tell you plainly whether we can supply it to a written specification.

HS code

Dried ginger, whole or sliced, is classified under HS 0910.11. Ground ginger is HS 0910.12. Your customs broker confirms the national line.