Ginger Powder Specifications Explained: Mesh, Moisture and Ash
A ginger powder specification sheet can look like a wall of numbers. Each line answers a practical question: will it blend evenly, will it keep, and is it clean? This guide explains the parameters you will see most often and what to ask for when you write your own purchase specification.
Mesh size: how fine is the powder?
Mesh describes the sieve the powder passes through. The number is the count of openings per inch of sieve, so a higher number means a finer powder.
| Mesh | Approx. opening | Typical use |
|---|---|---|
| 40 | 420 µm | Coarse grind, tea cuts |
| 60 | 250 µm | General seasoning and blending |
| 80 | 180 µm | Fine seasoning, bakery |
| 100 | 150 µm | Very fine, beverages and capsules |
Most seasoning and bakery buyers ask for 60–80 mesh. When you specify mesh, also say what share of the powder must pass through the sieve, for example "95% passing 80 mesh". Without that, two suppliers can both claim "80 mesh" and deliver quite different products.
Moisture: will it keep?
Moisture is the most important figure for shelf life. Dry powder resists mould and does not cake in the bag. Many buyers set a maximum of 10% for ginger powder and 12% for dried slices.
Moisture can rise after packing if bags are stored somewhere humid. A PE liner inside the outer bag helps, and so does shipping soon after milling.
Total ash and acid-insoluble ash: is it clean?
Total ash is what remains after the sample is burned. It includes the natural minerals in ginger and any soil or sand. Acid-insoluble ash measures the sand and soil part on its own. A high acid-insoluble ash figure usually means the rhizomes were not cleaned well before drying.
Volatile oil: how strong is the aroma?
Ginger's aroma and bite come from its volatile oils. Oil content varies with variety, growing region and how the ginger was dried. If flavour strength matters for your product, ask for the volatile oil figure on the Certificate of Analysis, or approve a pre-shipment sample.
Microbiology and contaminants
Spices are dried agricultural products, so buyers usually set limits for:
- Total plate count, and yeast and mould
- E. coli and Salmonella (commonly "absent in 25 g")
- Aflatoxins, which many markets, including the EU, limit in spices such as ginger and turmeric
- Pesticide residues, against the maximum residue levels of your destination market
State the limits your market requires in your specification, and ask which of them are tested for every lot.
A simple checklist for your specification
- Mesh size, with the percentage passing
- Maximum moisture
- Maximum total ash and acid-insoluble ash
- Volatile oil, if flavour strength matters
- Microbiology and aflatoxin limits for your market
- Packing: bag type, liner and net weight
- Documents: Certificate of Analysis, phytosanitary certificate and certificate of origin
If you send us your specification, we will confirm what we can meet and send a sample for approval before you order.