What is
Ing Makhir Ginger?

Scientifically known as Zingiber rubens, “Sying Makhir” or “Ing Makhir” as it is locally known by the people of Meghalaya, is an indigenous ginger variety native to the hilly terrains of Meghalaya.  

Owing to its extremely potent nature, this ginger offers a very distinct taste which is almost earthy yet refreshing in nature. It also has subtle notes of citrus which can be easily recognized by the strong aroma it possesses. 

To put things into perspective, you would only need to add a pinch of the Ing Makhir ginger, and it would be as effective as adding a spoonful or two of your regular ginger powder. That’s how potent this indigenous ginger is. 

What does Ing Makhir Ginger mean?

The name Ing Makhir comes from the Khasi words “Sying” which means ‘ginger’ and “Makhir” which means ‘small’. The Pnar people from the Jaintia Hills call it “Ing Traw” which, again, translates to small ginger. 

And it’s true actually. Ing Makhir ginger is small, sleek, and not big and bulky at all compared to regular ginger varieties. This particular feature makes it stand out from ordinary ginger. This particular ginger has very thin skin and is known to be very fibrous in nature making it perfect for powdering. 

Pick your variant:

Ing Makhir Ginger Powder | 180g

Rs. 799/-

Rs. 749/-

(MRP inclusive of all taxes)

Ing Makhir Ginger Powder | 90g

Rs. 499/-

(MRP inclusive of all taxes)

REVIEWS

I have been using your Ing Makhir ginger powder, its the best ginger powder to date . These is really beneficial for digestion keeps your stomach from bloating ,heaviness which i suffered when i never knew the magical properties of ginger. Secondly these also helps clear your throat i have used other ginger powder but zizira is the best and i would recommend it to all my relatives and freinds. I am also curcummin which is a good product of high quality. 

- Suraj S.

I love the Ing makhir ginger powder. I have been suffering from bad cough and cold but after consuming this Ing makhir with hot water and honey for 3 consecutive days, I saw the improvement and now it is totally fine. I love its strong pungent taste when I put in my morning tea and have it. 

- Bikash S.

The process of growing that is described is very nice. Ginger has many great uses. we use fresh in daily cooking, but this can be added easily.

- Chitvan S.

The ginger powder is tangy and flavourful. The taste is slightly different. Used it with tea, curry etc. Liked it. Quite robust in taste.

- Indranil I.

What is the Origin of
Ing Makhir Ginger?

Ing Makhir ginger can be found growing in most parts of Meghalaya, but it is abundantly found in villages along the Assam-Meghalaya border, villages such as Khatkasla and Sahsniang, Jaintia Hills district of Meghalaya. 

As far as its origins is concerned, the Ing Makhir ginger has been used by the locals of Meghalaya for countless years now. Though much research is yet to be done about its supposed origin, this potent ginger grows really well in Meghalaya’s soil. The soil, climate and topography of this region plays an important factor in the ginger’s exceptional properties.  

As mentioned above, this potent ginger variety is native to Meghalaya, so it is not readily found in other parts of India. However, the variety of ginger known as Bengal ginger does bear some similarities to Meghalaya’s Ing Makhir ginger although much research is yet to be done. 

“The best ginger I’ve ever found, and I’ve sampled 15 varieties across three continents so I know :) Working and growing our sourcing with the Zizira team has been so rewarding.”

- Sana Javeri Kadri

Founder and CEO Diaspora Co

How is Ing Makhir Ginger Grown?

Zizira’s farmer partners, who are experts in growing this indigenous ginger, gave us a thorough understanding as to how this ginger is grown.  

They begin with selecting the best seeds. Only the superior rhizomes are carefully chosen to be used as seeds for the next generation of Ing Makhir. 

Before planting the seeds, the farmers choose a good land where they will plant the ginger, as this ginger demands a rich and fertile soil for it to grow well. 

The land is tilled, cleaned, and flattened. The seeds are places in rows and covered with soil. The ginger is then left to do its own thing. The cultivation is completed between the months of April and May. 

The farmers depend on rainfall to water the Ing Makhir. They weed the field three times in one agricultural cycle of Ing Makhir. The Ing Makhir is harvested during the months of January through February. 

It is also important to note that this ginger is free from any form of chemical fertilizers. Natural fertilizers such as cow or chicken manure is used which are just beneficial for the soil as the chemical counterparts.  

What is special about Ing Makhir Ginger? 

Native to Meghalaya, the Ing Makhir ginger has been used as a traditional source of medicine for centuries by the Khasi and Jaintia people. 

Even to this day, traditional healers still practice these age old remedies which have worked wonders for years. Part of this long lasting tradition has to do with the ginger’s chemical composition, more specifically its gingerol content. The Ing Makhir is known to be potent as a result of its high gingerol content, which makes it quite beneficial in traditional or home remedies. 

Apart from its important medicinal properties, the Ing Makhir ginger is also an important ingredient when making Tungrymbai. 

Tungrymbai is a local Khasi/Pnar delicacy made from fermented soya beans. Since this local chutney is made using fermented soya beans, naturally it would be slightly acidic. Hence, Ing Makhir’s potent nature is used to neutralize the acidity of the fermented beans and give the dish an added kick. 

Khasi women working outside her house

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