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GRADES OF GINGER Sri Lankan Ginger (Local Ginger) This version has a very strong flavor and comes with a small root. We recommend this grade to produce beverages and confectionery items. Chinese Ginger This version has a low note of flavor and fragrance. But it has Large root with pale yellow watery flesh. Rangoon Ginger This ginger has a medium-size root with multiple fingering mild notes of flavor and fragrance.One of the most popular herbs around the world, Ginger (Zingiber officinale) is an intricate part of Sri Lanka cuisine and traditional medicine. Aromatic, pungent and hot with hints of sweetness and zest, ginger grown in Sri Lanka belongs to three varieties; Sri Lankan Ginger With small rhizomes and white fibrous flesh Sri Lankan ginger has a stronger flavour and aroma compared to other varieties which makes it more suitable for use in producing beverages and confectionery like ginger beer, ginger tea, gingerbread and ginger toffee. Chinese Ginger Large rhizomes with pale yellow watery flesh, Chinese Ginger has low notes of flavour and fragrance and is ideal for pickled ginger. Rangoon Ginger Medium-sized rhizomes with multiple fingering mild notes of flavour and fragrance Mostly used in its fresh form in Sri Lankan cuisines and herbal medicine, ginger is also available as dried ginger powder, pickled fresh ginger, salted ginger, and ginger jaggery. Moreover, fresh ginger is also used in manufacturing gingelly oil and oleoresins, which are widely used in the food and confectionery industry, perfumery industry, and in manufacturing Ayurveda medicine. Health Benifits 1. Fights Germs 2. Keeps Your Mouth Healthy 3. Calms Nausea 4. Soothes Sore Muscles 5. Eases Arthritis Symptoms 6. Curbs Cancer Growth 7. Lowers Blood Sugar 8. Eases Period Pains 9. Lowers Cholesterol *0. Protects Against Disease *1. Relieves Indigestion