Description:

Ginger (Zingiber officinale) is a flowering plant from the Zingiberaceae family, widely known for its flavorful rhizome, commonly used as a spice and in traditional medicine. This herbaceous perennial grows to about 1 meter tall, with narrow leaves and pale yellow flowers with purple edges. The distinct flavor and fragrance of ginger come from volatile oils, which make up 1-3% of the fresh weight. Key components include zingiberene, gingerols (especially [6]-gingerol, the main pungent compound), zingerone (a sweet-spicy aroma produced during drying), and shogaols (more pungent compounds formed during heating or storage). Ginger also contains amino acids, vitamins, minerals, and the enzyme zingibain, which has properties similar to rennet. The oil is extracted through steam distillation, resulting in a transparent liquid with a complex, fresh, sweet, warm, and spicy aroma, featuring lemony top notes and balsamic, woody, and earthy undertones. The oil contains key components such as zingiberene, β-bisabolene, α-farnesene, β-sesquiphellandrene, and α-curcumene, alongside phenolic compounds like gingerol, paradols, and shogaol. These compounds—especially gingerol (23–25%) and shogaol (18–25%)—contribute to the oils medicinal and culinary benefits. Ginger Essential Oil is prized for its versatility in both health and beauty applications