Description
Peruvian yellow ginger (primarily the variety grown in the Junin and Huancavelica regions of the Andes) is valued for its high gingerol and essential oil concentrations, and traditional small-farm cultivation methods that prioritize quality over yield. Independent laboratory analyses have found Peruvian ginger to contain 20-30% higher oleoresin content and 2.5 times more gingerol compounds than Chinese or Indian gingers typically found in US produce markets. This variety produces smaller yellow flesh rhizomes packed with flavor, aroma and pungent fragrance. Compared to large rhizome white gingers, yellow varieties have higher medicinal value. Peruvian yellow ginger has a nice balance of flavor, spice, and savor with strong warming qualities. Its fragrance is much more bold and complex than that of Chinese ginger.
Quality differences in Peruvian Ginger:
- Gingerol concentration: Peruvian ginger samples has shown 6-gingerol concentrations 2.5 times higher values than Chinese and Indian commercial ginger. 2.0 times higher in 10-gingerol concentrations.
- Fiber quality: Peruvian ginger is noted for its low fiber content relative to other origins, which makes it ideal for juicing and cold-pressing because more liquid (containing dissolved bioactive compounds) can be extracted per kilogram of raw root.
- Essential oil yield: Steam distillation of Peruvian ginger produces essential oil yields of 2.5-4%, compared to 1.5-3% for many Asian-origin gingers. The essential oil fraction contains zingiberene, beta-sesquiphellandrene, and other terpenoids that contribute to ginger’s anti-inflammatory and antimicrobial properties.
- Oleoresin content: Oleoresin is the mixture of essential oils and resinous compounds extracted from ginger. Peruvian ginger typically yields oleoresin concentrations of 6-9%, compared to 4-6% for many other origins.
We provide the whole ginger plant (true root, rhizome, stem, and leaf) to give our consumers greater options for nutritional consumption. The following are uses for some of the lesser-known and unavailable parts of the ginger plant:
Ginger Leaves (dried)
- Herbal Teas
- Infusions
Ginger Leaves (fresh)
- Curries, Stews, and Soups
- Stir Fry
Ginger Stem (fresh)
- Cakes, Pies, and Puddings
- Cookies
- Toppings
- Glazes, Syrups, and Marinades
- Salad Dressings
- Herbal Teas, Juices, and Smoothies
- Cocktails
