Ginger (Zingiber officinale) is a herbaceous plant that lives in tropical and subtropical regions, mainly in South and Southeast Asia.

Ginger is native to Southeast Asia and has been a popular spice in Asia in ancient times. It was then brought to Greece and Rome by Arab traders. People in Germany and France knew about ginger since the 9th century and by the 10th century it was introduced to England and quickly became popular in Europe. From the 13th century onwards, ginger was grown in East Africa and other (sub)tropical countries in the 19th century. Currently, the five largest ginger growing and exporting countries in the world are Vietnam, Thailand, India, China and Indonesia.

In Vietnam, ginger is grown in many places. However, according to French experts, ginger grown in the northern mountains of Vietnam has the best quality. Ginger trees are grown on loose, cool, moist soil all year round. There are large temperature variations in the four seasons in Northern Vietnam, as well as a large difference between day and night temperatures along with the Northern wind. ) makes the ginger root more fragrant and spicy, a unique characteristic of Ginger from the Northern mountains of Vietnam.

In Vietnam, there are two types of ginger: buffalo ginger: large root, low fiber, less spicy and brown ginger: small root, spicy and high fiber.

Ginger is not only a familiar spice, adding flavor to dishes but also helps the body easily digest and absorb food. Ginger is used to enhance digestion and fight nausea, reduce signs of colitis, and is noted to help prevent colon cancer, lower cholesterol, and prevent arthritis. Besides, ginger is used in cosmetic products for many reasons: stimulating hair growth, anti-aging, soothing burns, removing acne and blemishes, brightening the skin, exfoliating, and reducing fat.

Ginger is sourced from our growing area in Cao Bang, a mountainous province in the far north of Vietnam. Ginger is grown in valleys at the foot of limestone mountains, where it is cultivated using organic farming techniques. Ginger grown here is more spicy and fragrant than ginger grown in other regions.

From that special source of organic ginger, we have produced and exported ginger root products:

1. FRESH GINGER

Type: Single Herbs & Spices

Color: Light Brown

Size: 100-150g, 150-250g, 250g up, 300g up, 350g up

Treating: Air-dried skin or washed clean.

Quality: superior freshness, Clean, bright yellow Color with delicate fragrance, no insect pest, no perish.

Botanical Name: Zingiber officinale Roscoe

Quality: Green and Health Food, No Rot and Pest, Nice Alimentation

Temperature: +12 °C

Processing: Cleaning the Skins; Air-dried and Equipment Dried Package: 30kg/mesh bag or according to clients’ requirements

2. DRIED GINGER WHOLE POLISHED STYLE

Specifications:

Style: Old Ginger

Moisture: 10% max

Purity: 99.9%, 99%, 98%

Shelf life: 18 months

Color: Natural yellow color of the product

No: So2, Co2

Grade: Food grade, used as tea, extract medicine

Packing: 25 Kg, 50 Kg, PP, Jute, Carton Packing

Loading: 18 tons/ 40HC container

3. DRIED SLICED GINGER

Ginger flakes Thickness: 3-5mm, 6-7mm, as needed.

Ginger granules: 5-8mesh, 8-16mesh, 16-26mesh, 16-40mesh, 40-80mesh, as needed.

Ginger powder: 80-100mesh, 100-120mesh, as needed

Max. particle diameter for ginger powder: 0.20mm

Color: Yellowish/deep yellow/a little brown available

Moisture: less than 10%

Physical & chemical data:

1. Color: Pale yellow to light brown
2. Appearance: Natural white or yellowish, no obvious dark      spots, no impurity.
3. Flavor: Characteristic pungent, free from foreign odor.
4. Sugar: Not added.
5. Additive/impurities: Absent.
6. Moisture: 6% Max.