Ginger Page Main

Ginger is the dried knobby shaped root of the perennial herb Zingiber officinale. The plant grows two to three feet tall. Once the leaves of the plant die, the thick roots, about 6 inches long, are dug up. Crystallized Ginger is fresh gingerroot cooked in syrup and dried.


Ginger is used in Indian curries, and Chinese, Japanese, and European spice blends.


China and India are the principal sources of Ginger. Crystallized Ginger is imported from Australia.


During the 15th century, gingerbread became a gift of love and respect. In the 1800's, Ginger was commonly sprinkled on top of beer or ale, then stirred into the drink with a hot poker - thus the invention of gingerale.

Quick Facts

Ginger Whole Whole Cochin Ginger
Ginger Crystalized Crystalized Ginger
Ginger Ground Ground Ginger


Ground - light bone to tan

Crystallized - amber

Flavor & Aroma

Pungent and aromatic

Sensory Profile

The flavor of Ginger is characterized by its unique combination of lemon/citrus, soapy and musty/earthy flavor notes. It is warming to taste.
Health Research
: MSI Funded
Researchers at Johns Hopkins University studied the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d.
Researchers in Baltimore City, Maryland determined whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") was feasible and improved diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.
Researchers at The Pennsylvania State University examined the effects of culinary spices and psychological stress on postprandial lipemia and lipase activity.

View more Ginger research