Kitl Ginger Syrup

Manufactured from fresh, cold, hand-pressed organic ginger root. Pressing yields a yellow, oily and highly pungent juice, which is thickened with sugar. Kitl Ginger Syrup is not only tasty, it’s packed with health benefits, too!

Where does the ginger that we process comes from?

Ginger from the last few batches we brought from Peru. This Peruvian organic ginger is smaller than the commonly available Asian ginger but it has a more intense color and a more pronounced flavor. Thanks to this, our Ginger syrup has its typical taste.

Instructions for use: To prepare home-made soft drinks, dilute the syrup 1:10 with fine water; for a hot drink in a radio of 1:8.

Store in a cool and dark place. Herbal extracts may settle, any cloudiness or foaming is not a concern as it highlights the naturalness of the product. Shake well before use. Refrigerate after opening and use within 30 days. Packaged in a protective atmosphere.

Ingredients: sugar, fresh ginger juice* (Zingiber officinale L., 10%), ginger extract, vitamin C, acidifier: citric acid, preservative: potassium sorbate, natural flavouring.

*from organic farming

Nutritional information: 100 ml contains: energy 1496 kJ/352 kcal, fats < 0.5 g (of which saturates < 0.1 g), carbohydrate 88 g (of which sugars 88 g), protein < 0.5 g, salt < 0.01 g, vitamin C (ascorbic acid) 20 mg (25% NRV*).

* reference intakes

About ginger

Ginger originates in southern China and India, but it was also widely spread in Europe in the late antiquity. The merchant ships brought it to Greece and Italy, from where the Roman soldiers carried it over the Alps to the territory of Bohemia and Moravia. The Latin name of the ginger is zingiber; for the Greeks the plant was called zingíberis. The Arabs used the term gingebil, which is derived from the word gingi, as the Arabs called India. Notice how the ginger names copy the ancient business trails! 

In folk healing, ginger helps with colds and coughs. In traditional Chinese medicine it also relieves stomach upsets and improves digestion. Scientifically recognized is the usage of ginger for functional disorders of the digestive tract and for the treatment of symptoms of travel sickness (eg on an aircraft or on a ship).