Ginger pieces

Habitat & Origin

Ginger (Zingiber officinale) is a tropical rhizome plant that has been cultivated for thousands of years in Southeast Asia, especially in mountainous regions where moist heat and filtered light alternate. The plant grows in loose, humus-rich soils in which the rhizomes can branch out horizontally. In traditional cultivation areas, the rhizomes are hand-dug as soon as the upper stems wither—a sign that the volatile oils have retreated into the root. Freshness is strongly related to the harvest moment: young rhizomes are juicy and citrus-like, older ones more compact and warmer in character. For our blends, we select batches based on scent, structure, and cut, so that ginger plays nicely with other herbs and does not dominate.

Active compounds

Ginger contains gingerols, shogaols, and zingerone — the aromatic phenols that ensure the characteristic warmth and the lively, citrus-woody perfume. During drying or heating, the profile deepens: fresh gingerols become fuller, spicier shogaols, while zingerone brings a soft, warm-sweet rounding. Together, these compounds form a layered, comforting warmth that both wakes up and envelopes infusions.

Ayurvedic approach

In Ayurveda, ginger is seen as a warm, directive rhizome that mainly stabilizes Vata and moves Kapha, while Pitta is approached with attention. In classical texts, it appears under the honorary title Vishwabheshaja — not as a promise of effect, but as a symbol for an herb that took a central place in many ritual and culinary contexts. Along ancient trade routes, ginger was considered 'travel root': warmth and clarity in compact form. Energetically, it feels like a bearable flame that opens taste and atmosphere.

Flavour profile & Blending

Precautions