Scientifically named Zingiber officinale, Ginger is a very common ingredient in recipes. Native to South-east Asia, it is an integral component of the Sri Lankan diet and Ginger is valued for its aromatic, culinary and medicinal properties. In Sri Lanka, It is used extensively in its fresh form. The Sri Lankan Ginger has small rhizomes (underground part of the steam) and white fibrous flesh which makes it more aromatic and pungent than the other varieties of Ginger. These unique characteristics of the Sri Lankan ginger are ideal for producing Ginger tea, Ginger beer/Ginger ale and other innovative food products. Apart from its fresh form, ginger can be dried, powdered, or as an oil or juice.
Key Benifits
Soothes Mild Nausea and Morning Sickness
Consuming Ginger prior to traveling can relieve nausea and vomiting associated with morning sickness.
Reduces Inflammation
Ginger’s anti-inflammatory properties make it an ideal for muscle and joint pain.
Improves Respiratory Health
Ginger helps to relieve congestion associated with the common cold and fights respiratory symptoms associated with environmental allergies.
Relieves stress
Ginger’s strong aroma and calming properties help lower stress and tension.
About Us
About Lak Nature
Lak Nature was created with a clear vision of engaging out grower communities in Sri Lanka to create premium quality natural food products through innovation and creativity.

Our founder, Lakmini Weerakkody is a pioneering female entrepreneur in the food processing industry of Sri Lanka. Being a women-owned business, over 90% of our workers are women. Lak Nature has over the years fostered relationships with small-scale women farmers at grassroots level which sparked an immediate transfer of agricultural skills and knowledge to many women in the community. By supporting Lak Nature, you are investing in women's economic empowerment, creating vibrant communities, and contributing to Sri Lanka’s economic growth.
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