Every year, as ginger season arrives, we are excited—to experiment with something new and perfect what we’ve already accomplished. Perhaps it’s because ginger holds a special place in our heart. Back in 2022, it was the first product we started processing at our facility.
Ginger wasn’t part of our original plan. That winter, when prices plummeted, farmers from neighboring communities asked us to step in. What seemed like a small intervention at the time turned into a transformative experience. We casually bought a few tons of ginger and began experimenting—sun drying, shade drying, machine drying. Without the right tools or equipment, our first batch was entirely hand-processed—washed, peeled, cut, and ground in a home blender.
In the last three harvest seasons, we’ve expanded our capacity and refined our processes, step by step. Today, our ginger reaches buyers in three countries, and we have five versatile forms of ginger to offer- each customized with care and precision.
We source directly from local farmers who do not use chemicals and who often struggle to sell their produce or manage surplus. As fruit farming has gained popularity in recent years, ginger has become a favorite intercrop among farmers. Unsurprisingly, our ginger carries a unique citrusy flavor—a delightful undertone from its environment.
We take immense pride in the Himalayan ginger, the Nasse variety, whose unparalleled quality, aroma, and flavor make it a true standout. At Khetipati Organics, we are making a small but meaningful effort to elevate Nepali ginger to its rightful place on the global stage.
Disclaimer: If gingers around the world had a competition, we are confident ours would have a strong chance of bagging the gold!
