The Indian Standard (IS, 1993) and International Standard (ISO, 1980) specifications, as well as specifications laid down by the Prevention of Food Adulteration Rules 1955, India (PFA, 1996), for ginger powder are given in Tables 11.13 to 11.15, respectively.

Ginger Oil

Dry ginger contains 1.5 to 2.5 percent essential oil (volatile oil), which imparts the characteristic aroma to the spice. The oil is devoid of the pungent taste of ginger.

Table 11.13 Indian standard specifications for ground ginger

Moisture, % by mass, max

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