Thai ginger is cultivated using a blend of traditional methods, particularly in the northern highlands of Thailand, where much of the premium crop originates. The region’s unique environment promotes the development of rhizomes with a distinctively high essential oil content. This, combined with the stable tropical climate that allows year-round harvesting, ensures a consistent supply of fresh ginger. The exceptional growing conditions result in a more intense flavour and higher potency compared to common varieties. A higher concentration of active compounds, especially gingerols, gives Thai ginger its reputation for being more aromatic and effective—making it highly sought after for both culinary use and health product manufacturing. Ginger are available as fresh rhizomes and dried pieces.
¹Details of each quality classification are provided in a separate document. The classifications are based on standards set by the National Bureau of Agricultural Commodity and Food Standards, a member of the Codex Alimentarius Commission for International Food Standards. ²Land transport is available to Cambodia, China (Yunnan), Laos, Peninsular Malaysia, Myanmar, and Singapore. ※Payload and quantity may vary slightly due to variations in internal container dimensions. All values provided are approximate. Cargoes are floor-loaded.
