Dry Ginger variety · Botanical type
Ing Makhir
Also known as Sying Makhir, Sying Traw, Ing Traw, Zingiber rubens (botanical), Meghalaya ginger
Meghalaya (Khasi and Garo Hills); particularly Jaintia Hills district and Assam-Meghalaya border (Sahsniang, Khatkasla villages) · Indigenous tribal communities (farmer-maintained landrace for centuries)
Rare heirloom of distinct species (Zingiber rubens, not Z. officinale) with exceptionally high gingerol content (roughly 2-3× standard varieties) and zingiberene (aromatic compound, ≥33.4%). Organically cultivated at 600-1,500 m elevation under forest canopy. GI-tagged variety. Superior pungency, robust aromatic profile. Hand-harvested, sun-dried, stone-ground traditional processing. High phenolic, flavonoid, tannin, and alkaloid content with strong antioxidant properties.
Key facts
| Type | Botanical type |
|---|---|
| Origin | Meghalaya (Khasi and Garo Hills); particularly Jaintia Hills district and Assam-Meghalaya border (Sahsniang, Khatkasla villages) |
| Breeder / source | Indigenous tribal communities (farmer-maintained landrace for centuries) |
| Parentage | Heirloom variety; traditional selection over generations |
| Yield | Not commercially quantified; cultivated for medicinal and high-value market |
| Tolerance | Organic cultivation; rain-fed, mountain-adapted; no synthetic inputs |
| Distinctive features | High gingerol and zingiberene; fiery, citrusy pungency; small to medium rhizomes; pale interior; unique terroir-driven chemistry |
| Grown in | Meghalaya (GI-tagged; Khasi & Garo Hills, Jaintia Hills district; elevation 600-1,500 m); Assam-Meghalaya border |
| Also known as | Sying Makhir, Sying Traw, Ing Traw, Zingiber rubens (botanical), Meghalaya 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.
Ing Makhir in detail
Ing Makhir is Meghalaya's small-rhizomed indigenous ginger—a distinct species (Zingiber rubens) with gingerol levels several times that of common ginger and a citrus-forward heat that defines the region's spice character.
Origin & story
Ing Makhir has been cultivated for centuries by Khasi, Jaintia, and Garo tribal communities in Meghalaya, particularly in the Jaintia Hills and villages like Khatkasla and Sahsniang along the Assam-Meghalaya border. Wider recognition outside the region has come more recently with interest in organic and functional foods.
How it grows
Grown under forest canopy at 600–1,500 metres elevation in the Khasi and Garo Hills, in acidic, organic-rich forest soil in a high-rainfall monsoon climate. Khasi and Garo farmers plant in April and harvest December–February using organic methods with no synthetic inputs. Rhizomes are hand-dug at roughly 8–10 months, and a farmer partner in Sahsniang village has maintained the landrace since at least 2012.
Quality & character
Zingiber rubens carries roughly 2–3× the gingerol of standard ginger, and zingiberene is a prominent aromatic compound. A 2025 peer-reviewed study reports high phenolics, flavonoids, tannins, and alkaloids with strong antioxidant capacity. Rhizomes are small, pale inside, and fibre-rich. Flavour is fiery and citrus-toned.
Why it matters to buyers
High gingerol load suits medicinal tea, functional-food blends, and spice mixes where pungency matters. Zizira (Shillong) sources from small Jaintia Hills farmer clusters; other vendors include My Pahadi Dukan, Maati Community, and regional retailers. Small quantities can replace larger amounts of standard ginger. Traditional stone-ground, sun-dried processing helps preserve volatile compounds. Organic certification and direct-from-farmer sourcing appeal to buyers seeking authentic heirloom spices.
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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