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Specimen
Family
Zingiberaceae
Part used
Rhizome
Origin
India · Nigeria · China
Supplied as
Dried, cut or milled
RhizomeKitchen stapleWarming

Ginger

Zingiber officinale

A warming kitchen favourite traditionally enjoyed for a settled stomach and lively flavour.

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£8.50/ 100g · incl. VAT
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Organic & wildcrafted

The plant

Ginger is the underground stem of a tropical plant. This thickened stem is called a rhizome.

What's in it

Gingerols and shogaols are compounds responsible for its pungent warmth. Drying changes the balance of these compounds.

Gingerols

The pungent compounds of fresh ginger. 6-gingerol is dominant.

Shogaols

Formed when gingerols dehydrate during drying. Considerably hotter.

Zingerone

Formed by cooking. Sweet and much milder.

Zingiberene

The main aromatic in the volatile oil.

How it works

Stomach comfort: Ginger may help with certain types of nausea—the feeling that you might be sick. Digestive tradition: It is also traditionally enjoyed for fullness and wind after meals. Its warming taste encourages saliva and brings a lively, comforting character to an infusion.

In the tradition

Used widely in Asian, African and Caribbean food and herbal traditions.

The part commonly called ginger root is actually an underground stem.

How to use
  1. 1Simmer 1–2 tsp of dried ginger in 500ml water for 15–20 mins, then strain.
  2. 2Drink 1–2 cups daily.
Suitability
  • Can cause heartburn.
  • Check concentrated use with medicines, gallbladder problems, during pregnancy or breastfeeding.

A food supplement, not a substitute for a varied diet. Speak to your doctor before use if you are pregnant, breastfeeding or taking medication.

Common questions

How do I prepare ginger?

Ginger is simmered as a decoction rather than steeped. Simmer 1–2 tsp of dried ginger in 500ml water for 15–20 mins, then strain. Full directions are in the How to use panel above. See also: Infusion vs decoction.

What is ginger?

Ginger (Zingiber officinale) belongs to the Zingiberaceae family; the rhizome is used. Origin: India, Nigeria, China. A warming kitchen favourite traditionally enjoyed for a settled stomach and lively flavour.

How should I store dried ginger?

Keep it in an airtight container in a cool, dry place away from sunlight and moisture. Dried herbs are at their best for around a year.

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