Dry Ginger variety · Released variety
IISR Surasa
Also known as IISR Surasa non-pungent ginger
Indian Institute of Spices Research, Calicut · ICAR-IISR (selection from farmer John Joseph, Kodancherry, Kozhikode) · 2024
India's first non-pungent ginger cultivar for vegetable market. Creamy golden center, plump robust rhizomes, low fiber (21% dry recovery). Suitable for fresh sliced ginger, candy, jams, desserts, and dry ginger when needed.
Key facts
| Type | Released variety |
|---|---|
| Origin | Indian Institute of Spices Research, Calicut |
| Breeder / source | ICAR-IISR (selection from farmer John Joseph, Kodancherry, Kozhikode) |
| Year released | 2024 |
| Parentage | Selection from farmer-identified rhizome; six-year IISR trials and refinement |
| Yield | Reported 24.33 t/ha fresh under scientific cultivation |
| Tolerance | Stable productivity across diverse agro-climatic regions (Kerala, Nagaland, Odisha trials successful) |
| Distinctive features | Non-pungent flavor, creamy golden interior, low fiber, plump rhizomes, growable in polybags |
| Grown in | Kerala (approved by Kerala State Varietal Release Committee, December 2024); trials in Nagaland, Odisha |
| Also known as | IISR Surasa non-pungent ginger |
Figures are indicative, compiled from public agricultural sources (ICAR institutes, State Agricultural Universities, the Spices Board and the National Innovation Foundation) and vary with soil, season and management. Confirm with your local package of practices.
IISR Surasa in detail
Fresh, mild ginger bred for slicing and cooking, not heat—India's first vegetable cultivar rather than a spice type.
Origin & story
Released in 2024 by ICAR-IISR after about six years of testing and trials. It originated as a selection from a rhizome supplied by farmer John Joseph in Kodancherry, Kozhikode district, Kerala. The Kerala State Varietal Release Committee approved it for cultivation in Kerala, with planting material becoming available from the May-June planting season afterward.
How it grows
Trialled across Kerala, Nagaland, and Odisha in farm experiments. It can yield up to 24.33 tonnes per hectare when grown under scientific management. It also grows well in polybags as well as field plots, which suits both smallholder and commercial growers. It is aimed at the vegetable market rather than spice production chains.
Quality & character
Non-pungent rhizomes with a plump, robust form and creamy golden interior. Low fiber content, with roughly 21% dry recovery. Good organoleptic qualities and a mild flavour when eaten fresh, making it suited to sliced preparations and confectionery. It can still be dried for dry ginger when needed.
Why it matters to buyers
Chefs and produce buyers may value the tender, mild flesh for fresh applications without the bite of conventional ginger—useful in vegetable dishes, candied preparations, and desserts where a gentler flavour is wanted. The low fiber and creamy texture also suit processing into jams and pastes. For traditional spice buyers seeking hot, pungent ginger this is not the right pick; for fresh ginger suppliers and processors targeting the vegetable market it opens a distinct category.
About dry ginger
India grows dry ginger across regions from Kerala's monsoon tropics to Meghalaya's cloud forests, with varieties ranging from released ICAR cultivars bred for yield and oil content to landrace types named after their localities—each with distinct flavor, fiber, and disease profiles that shape both farmer returns and global export quality. The varieties…
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