Elephant ginger, scientifically known as Zingiber officinale ‘elatum,’ is a specific variety of ginger known for its larger and more robust rhizomes compared to standard ginger. This ginger variety is aptly named due to its size, as the rhizomes can grow substantially larger, often resembling the shape and size of an elephant’s foot.

Elephant ginger shares the same botanical characteristics as common ginger, including its beige-colored, knobby exterior and fragrant, pale yellow flesh. However, its notable feature is its impressive size and the distinct flavor it imparts to dishes.

What sets North Sumatra elephant ginger also referred to Simalungun Ginger, apart is its exceptional qualities. Firstly, Sumatra ginger is renowned for having a higher content of antioxidant compounds compared to ginger from other regions. These antioxidants are known to offer significant health benefits, effectively combating free radicals and enhancing the immune system.

In addition to its potent health-promoting properties, North Sumatra ginger also boasts a bolder flavor and a richer aroma compared to ginger from other regions. This distinctive characteristic makes North Sumatra ginger an exceptional raw material for various culinary and beverage products, elevating the taste and aromatic experience of dishes and beverages. With its unique combination of antioxidant-rich goodness and exceptional flavor, North Sumatra elephant ginger stands out as a prized variety within the ginger family.

According to the Central Bureau of Statistics (BPS) of North Sumatra, almost all districts and cities produce ginger, but Simalungun Regency and Toba Samosir Regency are the largest ginger producers, accounting for about 37% and 32% of the total export, or around 7,263 tons, respectively.

Additionally, according to the USU Student Journal by Juanita Malau, Simalungun Regency is the largest ginger producer in North Sumatra with 11 sub-districts being ginger-producing areas in Simalungun. From the 11 sub-districts, three sub-districts have the highest ginger production in Simalungun, namely Dolok Pardamean, Raya, and Pematang Sidamanik.

After harvesting, our ginger goes through three key phases: