Madagascar Ginger – A Root with a Thousand Benefits
Ginger – Culinary and Wellness Ally
Grown using traditional agriculture without chemical fertilizers or pesticides, Madagascar ginger is distinguished by its spicy aroma. The humid tropical climate is ideal for developing rhizomes rich in essential oils and gingerols. Used in gastronomy, pastry, cosmetics, and herbal medicine, Malagasy ginger enhances dishes and promotes well-being with its digestive and tonifying properties.
Type : Zingiber officinale
Grade : Premium
Origin : Madagascar
Color : Pale yellow to light beige
Texture : Firm, fibrous, slightly oily
Moisture : 10%-12%
Taste : Spicy, slightly sweet
Dominant Aroma : Fresh, spicy, and woody notes
Cultivation : Traditional, pesticide-free, GMO-free
Origin : Madagascar
Production : Natural sun-drying; whole, sliced, or ground rhizomes depending on demand
Storage : 12-18 months at room temperature, protected from humidity à température ambiante, à l’abri de l’humidité
Packaging : Vacuum-sealed bags, jute bags, or customized export packaging (depending on volume)
Food Industry : ready meals, teas and infusions, pastries, beverages, confectionery
Cosmetics & Wellness : soaps, massage oils, hair and body care products
Herbal & Aromatherapy : natural stimulants, tonics, digestive aids
