This chapter presents the Processing of turmeric and ginger. Firstly, Turmeric has been used for centuries in Ayurvedic medicine, which integrates the medicinal properties of herbs with food and is a spice that comes from the turmeric plant. It is commonly used in Indian Foods and has a warm, bitter taste, and is frequently used to flavour or colour curry powders, mustards, butter, and cheeses. Turmeric of commerce is the dried rhizome of the plant Curcuma domestica Val. syn. C. longa L. This chapter describes the morphology, physiology, and chemical composition in a detailed manner. This chapter also gives a detailed scenario of post-harvest technology. Turmeric Contains Bioactive Compounds with powerful medicinal properties. Value-added products and quality aspects as well as uses of turmeric are also covered here. The harvested turmeric rhizomes before entering the market are converted into a stable commodity through several post-harvest processing operations like boiling, drying, and polishing. This detailed procedure has also been discussed. Further, the importance and uses of turmeric in the food industry have been briefed. Ginger is a flowering plant whose rhizome, ginger root, or ginger, is widely consumed as a spice and folk medicine. It is an herbaceous perennial which grows annual pseudo stems about one-meter-tall bearing narrow leaf blades. Ginger originated in Southeast Asia, probably in India. Fresh ginger, preserved ginger in syrup or brine, dried ginger, ginger powder, oils, and oleoresins are widely accepted products made of ginger. Internationally accepted products of ginger are concisely reviewed in this chapter. The processing of ginger is carried out in five steps as Cleaning, Sorting, Peeling, Drying, Grading, and Packing. All steps are illustrated in a detailed way. Ginger is used in traditional Indian and Chinese medicine. It is a carminative, diaphoretic, antispasmodic, and anti-inflammatory agent. Its peppery and slightly sweet flavour with an enticing, strong, spicy aroma, makes it one of the most popular herbal condiments. Chemical composition, morphological functions, physiological functions, post-harvest management, processing of ginger are briefly discussed in this chapter.