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Ginger
Zingiber officinale
Warm, pungent rhizome widely used fresh, dried and as juice.
Ginger
Nutritional qualities
Low in calories; contains small amounts of potassium, magnesium and vitamin C.
Natural compounds
Its pungency comes largely from gingerol; drying converts some of it to shogaol.
Traditional use
A staple across Indian, Chinese and Southeast Asian cooking and traditional practices for centuries.
Modern research
Widely studied for its aromatic compounds; commonly investigated in the context of digestion and nausea.
Find it in a Gulpit drink
Explore the products that bring this ingredient into an everyday routine.
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