OUR SPICES

Five spices from the Idukki hills and Kerala’s Western Ghats: green cardamom, black pepper, cloves, cassia cinnamon and dried ginger. These are our core range — the spices we focus on and know best.

We can also source other spices on enquiry. If you need something beyond the five below, tell us the specification and we’ll explore it through our sourcing.

Every consignment ships with an independent certificate of analysis.
EARTHY & PUNGENT · ZINGIBER OFFICINALE

Dried Ginger

Cochin-type dried rhizome — pale, clean-flavoured, with a lemony top note.

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Dried Ginger
ORIGIN & PROCESS

Rhizomes & Sun-Drying

Rhizomes are washed, rough-scraped and sun-dried over several weeks. The scraping is done with sharpened bamboo rather than steel, which would stain the flesh. Cochin ginger is pale yellow and delicate, distinct from the darker, more camphorous African types used mainly for oil extraction.

TASTING NOTES

Flavour

Warm and pungent with a bright citrus lift.

SPECIFICATIONS

At a glance

Botanical name Zingiber officinale
Type Cochin ginger, rough-scraped, unbleached
Origin Idukki / Kerala, India
Grades Sortex-clean · standard
Formats Whole dried rhizome
Full specification and an independent certificate of analysis provided with each consignment.
Harvesting Cochin Ginger Rhizomes
Bamboo Scraping and Sun-Drying Ginger
APPLICATIONS

Uses

Ginger beer & kombucha Gingerbread & bakery Curry & masala blends Wellness teas Crystallised & confectionery Pickles & chutneys Oleoresin & oil Supplements
SOURCING ON DEMAND

Beyond our core range

The five spices above are our focus, not our limit. If you’re sourcing other spices from the region, send us the specification and we’ll explore it through our sourcing network.

Make an enquiry