Did you know that Ginger is known in Peru as kion? It was brought to Peru in the late eighteenth century from its native country, China. Ginger is produced in the Peruvian central Jungle, where Peru has the best ecological conditions for its cultivation. Scientifically named Zingiber officinale Roscoe, ginger is known for being very aromatic, with a bitter, spicy flavor and a light yellow color.
The Peruvian ginger has very high content of vitamin C which strengthengs the immune system and prevents the formation of free radicals. It is also rich in vitamin B9, folic acid and minerals such as magnesium and potassium. These contribute to the proper function of the digestive system.
Properties
Ginger has been considered a medicinal plant in the traditional Chinese medicine for centuries. But now, several modern science studies have found that ginger can have demonstrated true benefits for our health.
The World Health Organization (WHO) has recognized the effectiveness of ginger for the relief of digestive problems. It can help in the assimilation of greasy foods and can also reduce nausea and dizziness. Ginger is also very well known for its anti-inflammatory power. Researchers at the University of Copenhagen proved the effectiveness of ginger in relieving muscle pain and inflammation. In addition, the University of Georgia, USA, conducted a study with 74 people, finding that a daily dose of ginger reduced exercise-induced muscle pain by a 25 %.
How can we obtain all the true benefits from the Peruvian Ginger?
Ginger is usually consumed in powder format. In priciple, this allows the consumer to get as much benefits from the ginger as possible. Sadly, the most common method used when processing ginger powder is air drying. Through the freezing and later air drying process, the ginger losses a lot of its properties and the final consumer ends up not consuming a truly superfood.
Big part of the dried ginger consumers usualy end up buying ginger powder that is pretty much empty when it comes to nutritional benefits.
The NXTDRIED processing plant in Cañete is one of the most advanced in Latin America where we use next generation REVdried technologies (Radiant Energy Vacuum) that preserve all the natural flavors, color and nutrients of the original fresh product.
Totally different from air drying where much of the flavors, colors and nutrients are lost in processing and even beyond freeze drying.
A key feature of the REVdried technology is that it has enabled us to develop specific processing protocols for individual fruits or spices to optimize their flavor, color and textures as required so each one can be rightly described as an ultimate superfood.
The team at the NXTDRIED Lab lead on process R&D, product testing and comparative nutritional and sensory analyses to confirm their outstanding product performance and breaking new records.
Just so you can understand the differences betwen air dried, freeze dried and REVdried ginger:
The average air dried ginger powder has less than 2.0 (mg/g) of 6-gingerol.
While regular freeze dried powder has 6.3 (mg/g) of 6-gingerol, our NXTDRIED ginger powder has 10.2 (mg/g) of 6-gingerol.
That’s why NXTDRIED can offer ginger at it’s best.
Are you going to settle for less?
