News
1. Overview of Vietnamese ginger 1.1 Characteristics of Vietnamese ginger Vietnamese ginger’s scientific name is Zingiber officinale, is a plant species of the Zingiberaceae family, widely used as a spice, or herbal medicine. Vietnamese ginger is a small herbaceous plant that can reach a height of 0.6 – 1 m when growing. The rhizome swells, […]
1. Vietnamese lemongrass plant 1.1 Characteristics of lemongrass plant Lemongrass has the scientific name Cymbopogon Citratus. Lemongrass is widely grown in Vietnam, especially in the Southeast, Central Highlands and some Northern regions. Lemongrass is a tropical herb that grows 1-2 meters in length, and can grow up to 3 meters in its preferred habitat. The […]
1. Vietnamese tea tree. 1.1 Origin of tea tree. Tea Tree has the scientific name (Melaleuca alternifolia, the tree originates from the northeast coast of New South Wales and a little in Atherton, Queensland, Australia. In Australia, tea tree was first described by Joseph Maiden and Ernst Betche in 1905, at that time calling it […]
In Vietnam, ginger is one of the crops that is easy to grow and brings high economic value. Ginger is used as a spice, essential oil and oleoresin, and is also used as an aromatic and flavor in the food and beverage industry and beverage.
In Vietnam, Lemongrass and Citronella Grass belong to the same genus Cymbopogon, however these are two different varieties of Cymbopogon in both shape and application. Join VIPSEN to find the differences between these two types of plants as well as the essential oils extracted from them.
Whether you are new to cooking or have been cooking for many years, you may still be confused about the difference between the terms “spices”, “seasonings”, “condiments” and “Flavours”
Anethol (or trans-anethol) is a derivative of the aromatic compound allylbenzene and appears widely in plants as an essential oil. It belongs to the phenylpropanoid group of organic compounds
Methyl chavicol, also known as Estragole, or p-allylanisol, is an organic compound found in essential oils extracted from some plants of the Lamiaceae family
Cajeput essential oil is an essential oil extracted from the leaves, stems and branches. The leaves are the main ingredient with an essential oil content of 2-2.5%.
Cinnamon essential oil is the most quintessential part of the cinnamon tree, produced by steam distillation and carefully filtered to supply to the market. Raw materials for producing cinnamon essential oil are cinnamon bark and cinnamon leaf branches
The Basil plant belongs to the Lamiaceae family, with the scientific name Ocimum basilicum. This is a spicy, fragrant and aromatic vegetable, grown in many regions throughout the country
Basil's scientific name is Ocimum basilicum L., belonging to the Lamiaceae family. The tree is widely grown in Asia, Africa, America and other temperate climate regions around the world. In Vietnam, the tree is grown in all localities from North to South