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Vinh Linh Ginger

Name: Ginger, ingefära, Khan Quong, Zingiber officinale
Origin: Vinh Linh, Vietnam
Partner: Lien 
Harvest: March 2021
Character: Fresh and fruity with intense peppery heat
Pair with: Coconut, galangal, chili, flower peppers, mushroom, turmeric, black pepper, cinnamon, coriander, nutmeg, lime, rhubarb, cardamom.

Our ginger is sourced from our partner farmers in Vinh Linh where it is cultivated in the deep red soil between rows of Vinh Linh black pepper. Maybe we are bias but this ginger is exceptionally pungent and spicy with an incredible aroma that fills your nostrils with a refreshing citrusy like smell.

What makes this ginger so special is that we are part of the whole production chain. The fresh, dried and powdered rhizomes are all handled by the same produces. Ofter ginger powder is made from dry ginger that might be lying around in warehouses for days. Our ginger is powdered directly from hand picked then gently boiled rhizomes that are left in the sun to dry. This ensures the very top quality of our dried ginger.

Our ginger is sourced from our partner farmers in Vinh Linh where it is cultivated in the deep red soil between rows of Vinh Linh black pepper. Maybe we are bias but this ginger is exceptionally pungent and spicy with an incredible aroma that fills your nostrils with a refreshing citrusy like smell. What makes this ginger so special is that we are part of the whole production chain. The fresh, dried and powdered rhizomes are all handled by the same produces.

Ofter ginger powder is made from dry ginger that might be lying around in warehouses for days. Our ginger is powdered directly from hand picked then gently boiled rhizomes that are left in the sun to dry. This ensures the very top quality of our dried ginger.

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COOKING

Forget all about the boring dry powder you buy in the supermarket. This is an wonderful addition to your spice pantry. This dried ginger can be used instead for the fresh spice in curries, soups, salad dressings and hot drinks but we would not actually recommend it. They have quite different tastes. What we would recommend is combining them. Adding layers to your cooking. Adding depth.

Stir frying spinach with ginger and garlic adding a dash of water mixed with dried ginger and fish sauce will make a beautiful dish with different layers of tasty, gingery pungency.

IN DEPTH

Ginger is obtained from the underground stems or rhizomes of Zingiber officinale, a herbaceous tropical perennial belonging to the family Zingiberaceae. It grows stems of rolled leaves up to one meters tall, with long narrow green leaves. It seems to have originated either of islands in the pacific ocean or southern china.

What we do know is that it is a true cultigen, meaning it does not exist in the wild. Cultivation and domestication of this herb is believed to be thousands of years old and was used for its medicinal purposes.

Ginger was highly valued in Europe during Roman times but disappeared, like many tropical spices and herbs, after the fall of the empire. Nowadays it is an important ingredient in many cuisines all across the globe and grown locally in many tropical countries. 

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