When using ginger, we love it because it is slightly lemony. Ginger is ideal for cooking white meat, fish, but also in desserts. Our ginger comes from Madagascar — a land of spices and pepper, like Madagascar wild pepper, black pepper, and wonderful Madagascar vanilla beans.

Madagascar was the cradle of our company, which has now become Franco-Brazilian. We are also developing a plantation in Brazil to continue bringing you authentic flavors.

Ginger (Zingiber officinale) is a flowering plant whose rhizome is a popular spice. There are over 19 different varieties. It is an herbaceous perennial plant that produces annual pseudostems one meter high, with pale yellow petals and purple edges on separate branches from the rhizome.

Ginger belongs to the Zingiberaceae family, along with turmeric (Curcuma longa), cardamom (Elettaria cardamomum), and galangal. It originated in Southeast Asia and was likely domesticated by Austronesians. Ancient Greeks and Romans already used it — it was one of the first spices traded from Asia to Europe.

The plant can reach 1.50m in height. Ginger is well adapted to tropical and subtropical climates. It grows well in sandy, light, well-drained, and fertile soils. It takes 10 to 12 months after planting to harvest ginger rhizomes.

Ginger's profile varies radically according to its processing state — fresh, dried ground, or candied.