Ginger

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Ginger cultivated in and around Jhansi carries a bold pungency and fibrous structure that distinguishes it from softer, moisture-heavy southern varieties. The semi-arid conditions and plateau soil of Bundelkhand enable the rhizomes to mature slowly, concentrating essential oils and natural spiciness. After harvest, the ginger is sun-dried locally or cleaned and packed fresh, depending on order preference. These characteristics make our ginger ideal for herbal teas, extracts, and spice blends in international markets. From Ayurvedic remedies to food seasoning, Jhansi ginger offers a natural intensity and dryness that buyers value for purity and processing efficiency