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Ginger contains up to 3% of an essential oil that causes the fragrance of the spice. The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.
Ginger has a sialagogue action, stimulating the production of saliva. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener; sliced orange or lemon fruit may also be added. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to flavor dishes such as seafood or mutton. Powdered dry ginger root (ginger powder) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground.
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Ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy, though ginger was not found superior over a placebo for post-operative nausea.
There are a variety of uses suggested for ginger. Tea brewed from ginger is a folk remedy for colds. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made and ginger water was commonly used to avoid heat cramps in the US. Ginger has also been historically used to treat inflammation which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen. Research on rats suggests that ginger may be useful for treating diabetes.
There is no known toxicity if ginger. GRAS (Generally Regarded As Safe) approved by the FDA as food flavor.
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