Abstract
Spice ginger is obtained from the underground stems or rhizomes of Zingiber officinale, a herbaceous tropical perennial belonging to the family Zingiberaceae. The chapter begins with a description of the ginger plant and its chemical structure before going on to discuss production, varieties and cultivars. Products of ginger rhizomes – fresh ginger, preserved ginger, dry ginger, ginger powder, ginger oil, ginger oleoresin and ginger paste – are detailed. The main uses and functional properties of ginger, culinary and medicinal (both traditional and modern) are outlined before the chapter finishes with a look at quality specifications, organic ginger and some biotechnology studies.
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