Pacifikool

Cheryl To established Pacifikool initially as a catering company offering “food for the adventurous palate in February 2004. A few months later, Pacifikool decided to focus on the production of Hawaiian Ginger Syrup after public demand shortly after its introduction to the market. It is made by combining locally grown ginger juice and pulp with sugar syrup. The Hawaiian Ginger Syrup can be used for cooking, in drinks and cocktails or placed directly on top of fruits and ice cream. Hawaiian Ginger Syrup can relieve morning sickness, treat an upset stomach, prevent motion sickness and lower blood pressure.

In July of 2005, Pacifikool introduced another variant of their popular ginger syrup, the Thai Ginger Syrup, more popularly known as Galangal in the culinary world. Compared to the Hawaiian Ginger Syrup, which has a spicy and pungent aroma, the Thai Ginger Syrup has a camphor quality in it. While it is as spicy as its Hawaiian counterpart when raw, it gets more delicate when processed. It also promotes better digestion like its other ginger counterparts. Thai Ginger Syrup goes great with fruits and herbal preparations. You can find recipes for the best use of their products in their website. At present, Pacifikool also produces soaps made of Ginger oil and pulp, Macadamia Nut oil, Kukui Nut oil, Rice Bran oil, Rice Flour, Coconut oil, Soybean oil, Palm oil and Olive oil.