Description
Vietnamese yellow ginger (primarily the variety grown in the limestone valleys of Northern Vietnam) 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 Vietnamese ginger to contain 14-15% higher geraniol content and 2.0 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. Vietnamese yellow ginger has a nice balance of flavor, spice, and savor with strong warming qualities. Its fragrance is much more aromatic and complex than that of Chinese ginger.
Quality differences in Vietnamese Ginger:
- Gingerol concentration: Vietnamese ginger samples has shown 6-gingerol concentrations 2.0 times higher values than Chinese and Indian commercial ginger.
- Fiber quality: Vietnamese ginger is noted for its higher fiber content relative to other origins, which makes it ideal as a source of dietary fiber which helps with chronic indigestion.
- Essential oil yield: Steam distillation of Vietnamese ginger produces essential oil yields of 1-3%. The essential oil fraction contains zingiberene, beta-sesquiphellandrene, and other terpenoids that contribute to ginger’s anti-inflammatory and antimicrobial properties.
- Geraniol content: Geraniol is a natural, rose-scented monoterpene alcohol found in essential oils like rose, palmarosa, and citronella. Vietnamese ginger typically yields geraniol concentrations of 14-15%, compared to undetectable trace levels for Chinese yellow ginger.
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
