Flavor: Hot/Citrusy/Woody
Major Flavour Compound: Gingerol, Shogaol, Zingiberene
Parts Used: Rhizomes
Ginger (Zingiber officinale) is a tropical rhizome widely used worldwide for its hot, citrusy, and woody flavor. Its aroma is driven by zingiberene, while pungency comes from gingerols in fresh ginger and the hotter shogaols formed during drying. Prolonged cooking converts these compounds into milder zingerone, softening the heat. Native to tropical Asia and traded to Europe by the 4th century BCE, ginger became a common condiment across the Old World and later the Caribbean. Fresh and dried ginger differ markedly in character and use, pairing well with meats, seafood, and fruits.
