Black Ginger
Kaempferia parviflora · กระชายดำ (krachai dam)
A highland rhizome from northern Thailand, valued for its methoxyflavone profile and long record of use in Thai traditional preparations for stamina and circulation.
- Family
- Zingiberaceae
- Part used
- Rhizome
- Primary origin
- Northern Thailand, Laos, Myanmar highlands
Key compounds
- ·Polymethoxyflavones (notably 5,7-dimethoxyflavone)
- ·Flavonoids
- ·Volatile oils
Application areas
- Sports & energy
- Men's health
- Metabolic wellness
What black ginger is
Kaempferia parviflora is a ginger-family rhizome with dark purple to near-black flesh, grown mainly in the cooler uplands of northern Thailand. It is distinct from culinary ginger (Zingiber officinale) and from Thai white krachai (Boesenbergia rotunda). In Thai traditional practice the dried rhizome has long been prepared as an infusion or spirit-based tonic associated with stamina and circulation.
Why formulators are interested
Black ginger's distinguishing feature is its unusually high content of polymethoxyflavones — a class of lipophilic flavonoids rarely concentrated at this level in an edible botanical. Published research has explored these compounds in relation to exercise performance, energy metabolism, circulation, and adipose tissue activity. Results are early-stage and market claims must follow local regulation.
- Rare, chemically distinctive marker compounds that support standardisation
- A recognisable origin story tied to northern Thai highlands
- Existing consumer familiarity in Japan, Thailand and parts of Southeast Asia
Sourcing reality
Quality varies sharply by cultivar, altitude, harvest maturity and drying method. Methoxyflavone content in field-dried material can differ several-fold between lots. Reliable supply depends on identified planting material, controlled post-harvest drying, and lot-level analytical verification rather than on generic 'black ginger powder' trade.
Processing considerations
- Methoxyflavones are lipophilic and poorly water-soluble — solvent selection and carrier design determine usable potency.
- Standardisation is normally expressed against total methoxyflavones or 5,7-dimethoxyflavone.
- Colour and aroma carry over strongly; dose-form design should account for sensory load in beverages.
- Heat and light exposure during drying materially affect the final marker profile.
Formats we work in
- Standardised extract powder
- Oil-dispersible concentrate
- Beverage-ready dispersion
- Capsule and tablet grade
Frequently asked
Is black ginger the same as regular ginger?
No. Black ginger is Kaempferia parviflora, a separate species in the ginger family with a different compound profile from Zingiber officinale.
What is black ginger called in Thai?
กระชายดำ (krachai dam), literally 'black krachai'.
What is it standardised to?
Most commercial extracts are standardised to total polymethoxyflavones, often reported alongside 5,7-dimethoxyflavone as a marker.
Working with black ginger?
Tell us the application, target specification and volume. We will come back with what the platform can process and what is realistic on supply.
Start a conversation →Information here is provided for formulators and commercial partners. It describes traditional use and published research directions, not medical claims. Regulatory status and permitted claims differ by market.