GINGER: ( Zingiber officinale)

Ginger is worthy of being classified as one of the most effective “superfoods.” There are many species and varieties of ginger and Thai Freeze Dry focuses on a rare ancient indigenous ginger found in the forests of Northern Thailand.

Side by side this variety is significantly smaller in size but incomparably stronger in fragrance and taste. The difference between this and the commercial ginger that has been bred for a higher yield (for higher profitability) is apparent. Lab analysis shows the superiority of our primitive local variety in detail.

Our “Kin Kaeng” ginger grows in a forest that is organically certified by ACT as is the ginger. This is the variety the Northern Thai Hill Tribe people eat and sell in the small local farmers markets. The general and export market are supplied the commercial variety – still good, but just not the best.

The processing by our Premium Freeze Dry process, “Cellular Fraction-Line Technology “(CFL) sustains the properties of this local primal variety of ginger in all its complexity as closely as possible to how it grows in nature. The traditional drying method still used today is to boil or steam the ginger rhizome (root) to soften it in preparation for drying. The excessive use of heat de-natures the enzymes, diminishes the value of thermo-sensitive vitamins, volatizes and dissipates essential oils, and reduces the value of other vital ingredients.

To call this a “superfood” after having processed an excellent plant (as it grows in nature) in this manner is a travesty. CFL does not expose our ginger powder to heat during any part of the drying process. For full details read our evolutionary and transitional CFL process brief , please click on the downloads for more information.