1. What makes it special?
Focuses on ginger naturally containing gingerols and shogaols, while tamarind contributes polyphenols and organic acids.
2. Taste and texture
Pungent, sour, and intensely warming.
3. Functional benefits
✓ Ginger-rich
✓ Polyphenol-rich
✓ Culinary versatility
4. Key Compounds
• Gingerols & Shogaols
• Polyphenols
• Lactic Acid
5. How to Enjoy
Enjoy in small amounts with curries, rice and grilled foods.
6. The Fermentation Science
Diversity: 8–20 strains
CFU: 1–8 Billion per tbsp