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Varieties

Varieties


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Queensland Ginger

The most common variety of ginger used for processing is 'Queensland' ginger. Following harvest, raw ginger for processing is freighted to the processor, either washed or unwashed depending upon the post-harvest processes employed by the grower. Once delivered, it is washed and sorted for contaminants before being weighed and stored in brine for preservation. Brine is a sodium metabisulphite solution that prevents rhizomes from growing and preserves the ginger against bacteria so it can used for processing at a later date. Ginger may be stored in brine for over 12 months before being processed. Common post-harvest processes include juicing, powdered ginger and as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer.



Canton Ginger

A tropical Asian ginger variety, widely cultivated for its pungent aroma and flavour. It produces a hot, fragrant kitchen spice and is often used as a quintessential ingredient of Indian, Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger also acts as a useful food preservative.

Growing Regions


Where its produced



Australian Ginger is grown solely in Queensland. With the majority of production occurring in the Sunshine Coast, the Wide Bay-Burnett and Far North Queensland regions...



Brands


Brands we carry



Our premium quality Jumbo Ginger is packed under the Sun God and Ginger King brands, but the majority of our production is packed under the Australian Ginger brand...