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{{Short description|Species of plant used as a spice}}
{{About|the plant|other uses|Ginger (disambiguation)}}
{{Speciesbox
| image = Koeh-146-no_text.jpg
| image_caption = 1896 color plate from<br>''[[Köhler's Medicinal Plants]]''
| image2 = Ginger inflorescence.jpg
| image2_caption = Inflorescence
| genus = Zingiber
| species = officinale
| authority = [[William Roscoe|Roscoe]]
}}
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'''Ginger''' (''Zingiber officinale'') is a [[flowering plant]] whose [[rhizome]], '''ginger root''' or ginger, is widely used as a [[spice]] and a [[folk medicine]]. It is an [[herbaceous]] [[perennial]] that grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades. The [[inflorescence]]s bear flowers having pale yellow petals with purple edges, and arise directly from the rhizome on separate [[shoot (botany)|shoots]].
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Ginger is in the [[family (taxonomy)|family]] [[Zingiberaceae]], which also includes [[turmeric]] (''Curcuma longa''), [[cardamom]] (''Elettaria cardamomum''), and [[galangal]]. Ginger originated in [[Maritime Southeast Asia]] and was likely domesticated first by the [[Austronesian peoples]]. It was transported with them throughout the [[Indo-Pacific]] during the [[Austronesian expansion]] ({{circa|5,000}} [[Before Present|BP]]), reaching as far as [[Hawaii]]. Ginger is one of the first spices to have been exported from Asia, arriving in [[Europe]] with the [[spice trade]], and was used by [[ancient Greeks]] and [[Ancient Rome|Romans]]. The distantly related [[dicots]] in the genus ''[[Asarum]]'' are commonly called wild ginger because of their similar taste.
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Ginger has been used in [[traditional medicine]] in China, India and Japan for centuries, and as a modern [[dietary supplement]]. Ginger may offer benefits over placebo for nausea and vomiting during pregnancy, but there is no good evidence that it helps with nausea during [[chemotherapy]]. It remains uncertain whether ginger is effective for treating any disease. In 2023, world production of ginger was 4.9&nbsp;million [[tonne]]s, led by India with 45% of the total.
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==Etymology==
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The English origin of the word "ginger" is from the mid-14th century, from [[Old English]] {{lang|ang|gingifer}}, which derives in turn from the [[Medieval Latin]] {{lang|la|gingiber}}, {{lang|la|gingiber}} from the Greek {{lang|grc|ζιγγίβερις}} {{transliteration|grc|zingiberis}} from the [[Prakrit]] (Middle Indic) {{transliteration|pra|siṅgabera}}, and {{transliteration|pra|siṅgabera}} from the [[Sanskrit]] {{transliteration|sa|śṛṅgavera}}. The Sanskrit word is thought to come from an ancient [[Dravidian languages|Dravidian]] word that also produced the [[Tamil language|Tamil]] and [[Malayalam]] term {{transliteration|ml|iñci-vēr}} (from {{transliteration|ml|vēr}}, "root"); an alternative explanation is that the Sanskrit word comes from {{transliteration|sa|srngam}}, meaning "horn", and {{transliteration|sa|vera}}, meaning "body" (describing the shape of its root), but that may be [[folk etymology]]. The word probably was readopted in [[Middle English]] from the [[Old French]] {{lang|fro|gingibre}} (modern French {{lang|fr|gingembre}}).
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==Origin and distribution==
[[File:Zingiber officinale flower crop.jpg|thumb|left|Ginger flower]]
[[File:Flower of Ginger1.jpg|thumb|Ginger flower]]
Ginger originated from [[Maritime Southeast Asia]]. It is a true [[cultigen]] and does not exist in its wild state. The most ancient evidence of its domestication is among the [[Austronesian peoples]] where it was among several species of [[Zingiberaceae|ginger]] cultivated and exploited since ancient times. They cultivated other gingers including turmeric (''[[Curcuma longa]]''), white turmeric (''[[Curcuma zedoaria]]''), and bitter ginger (''[[Zingiber zerumbet]]''). The rhizomes and the leaves were used to flavour food or eaten directly. The leaves were also used to weave mats. Aside from these uses, ginger had religious significance among Austronesians, being used in rituals for healing and for asking protection from spirits. It was also used in the blessing of [[Austronesian ships]].
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Ginger was carried with them in their voyages as [[canoe plant]]s during the [[Austronesian expansion]], starting from around 5,000 [[Before Present|BP]]. They introduced it to the [[Pacific Island]]s in prehistory, long before any contact with other civilizations. [[reflex (linguistics)|Reflexes]] of the [[Proto-Malayo-Polynesian]] word ''*{{lang|mis|laqia}}'' are found in Austronesian languages all the way to [[Hawaii]]. They also presumably introduced it to India along with other Southeast Asian food plants and [[Outrigger canoe|Austronesian sailing technologies]], during early contact by Austronesian sailors with the [[Dravidian languages|Dravidian]]-speaking peoples of [[Sri Lanka]] and [[South India]] at around 3,500 [[Before Present|BP]]. It was also carried by Austronesian voyagers into [[Madagascar]] and the [[Comoros]] in the 1st millennium CE.
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From India, it was carried by traders into the [[Middle East]] and the [[Mediterranean]] by around the 1st century CE. It was primarily grown in [[southern India]] and the [[Greater Sunda Islands]] during the [[spice trade]], along with [[Piper (genus)|peppers]], [[clove]]s, and numerous other spices.
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== History ==
The first written record of ginger comes from the ''[[Analects]]'', written by the [[Disciples of Confucius]] in China during the [[Warring States period]] (475–221 BCE). In it, [[Confucius]] was said to eat ginger with every meal. In 406, the monk [[Faxian]] wrote that ginger was grown in pots and carried on Chinese ships to prevent [[scurvy]]. During the [[Song dynasty]] (960–1279), ginger was being imported into China from southern countries.
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Ginger spice was introduced to the Mediterranean by the Arabs, and described by writers like [[Dioscorides]] (40–90) and [[Pliny the Elder]] (24–79). In 150, [[Ptolemy]] noted that ginger was produced in [[Ceylon]] (Sri Lanka). Ginger—along with its relative, [[galangal]]—was imported into the [[Roman Empire]] as part of very expensive herbal remedies that only the wealthy could afford, e.g. for the kidneys. [[Aëtius of Amida]] describes both ginger and galangal as ingredients in his complex herbal prescriptions. Raw and preserved ginger were imported into Europe in increased quantity during the [[Middle Ages]] after European tastes shifted favorably towards its culinary properties; during this time, ginger was described in the official [[Pharmacopoeia|pharmacopeias]] of several countries. In 14th century England, a pound of ginger cost as much as a sheep.
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Archaeological evidence of ginger in northwest Europe comes from the wreck of the Danish-Norwegian flagship, ''[[Gribshunden]]''. The ship sank off the southern coast of Sweden in the summer of 1495 while conveying King Hans to a summit with the Swedish Council. Among the luxuries carried on the ship were ginger, cloves, saffron, and pepper.
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The ginger plant was smuggled onto the Caribbean islands from Asia sometime in the 16th century, along with [[black pepper]], [[cloves]], and [[cinnamon]], at the encouragement of the Spanish Crown, though only ginger thrived. It eventually displaced sugar to become the leading export crop on both [[Hispaniola]] and [[Puerto Rico]] by the end of the century, until the introduction of slave labour from Africa made sugar more economical to produce in the 17th century.
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==Horticulture==
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Ginger produces [[Inflorescence|clusters]] of white and pink [[flower bud]]s that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, it is often used as [[landscaping]] around [[subtropical]] homes. It is a [[perennial]] [[Reed bed|reed]]-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk [[wikt:wither|withers]]; it is immediately [[wikt:Special:Search/scald|scalded]], or washed and scraped, to kill it and prevent [[sprouting]]. The fragrant [[perisperm]] of the Zingiberaceae is used as [[sweetmeat]]s by [[Bantu peoples|Bantu]], and also as a condiment and [[sialogogue]].
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==Production==
{| class="wikitable" style="float:right; width:12em; text-align:center;"
|+ Raw ginger production <br>{{small|2023, tonnes}}
|-
| {{IND}} || 2,201,000
|-
| {{NGA}} || 781,641
|-
| {{CHN}} || 672,914
|-
| {{NEP}} || 309,533
|-
| {{IDN}} || 198,873
|-
| {{THA}} || 174,103
|-
|'''World''' || '''4,877,179'''
|-
|colspan=2|{{small|Source: [[FAOSTAT]] of the [[United Nations]]}}
|}
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In 2023, world production of raw ginger was 4.9&nbsp;million tonnes, led by India with 45% of the total, and [[Nigeria]] and China as secondary producers.
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=== Production in India ===
Though it is grown in many areas across the globe, ginger is "among the earliest recorded spices to be cultivated and exported from southwest India". India holds the seventh position in ginger export worldwide, however is the "largest producer of ginger in the world". Regions in southwest and Northeast India are most suitable for ginger production due to their warm and humid climate, average rainfall and land space.
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Ginger has the ability to grow in a wide variety of land types and areas, however is best produced when grown in a warm, humid environment, at an elevation between {{convert|300|and|900|m|ft|abbr=on|-2}}, and in well-drained soils at least 30&nbsp;cm deep.
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Ginger produced in India is most often farmed through homestead farming, with work adaptively shared by available family and community members.
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== Ginger farming ==
[[File:gingerfield.jpg|thumb|Ginger field]]
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The size of the ginger rhizome is essential to the production of ginger. The larger the rhizome piece, the faster ginger will be produced and therefore the faster it will be sold onto the market. Prior to planting the seed rhizomes, farmers are required to treat the seeds to prevent pests, and rhizome rot and other [[seed-borne disease]]s. Various ways Indian farmers do seed treatment include dipping the seeds in cow dung emulsion, smoking the seeds before storage, and hot water treatment.
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Once the seeds are properly treated, the farmland in which they are to be planted must be thoroughly dug or ploughed by the farmer to break up the soil. After the soil is sufficiently ploughed (at least 3–5 times), water channels are made {{convert|60–80|ft}} apart to irrigate the crop.
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The next step is planting the rhizome seed. In India, planting the irrigated ginger crop is usually done in the months between March and June as those months account for the beginning of the monsoon, or rainy season. Once the planting stage is done, farmers go on to mulch the crop to conserve moisture and check weed growth, as well as check surface run-off to conserve soil. Mulching is done by applying mulch (green leaves for example) to the plant beds directly after planting and again 45 and 90 days into growth. After mulching comes hilling, which is the stirring and breaking up of soil to check weed growth, break the firmness of the soil from rain, and conserve soil moisture. Farmers must ensure that their ginger crops are receiving supplemental irrigation if rainfall is low in their region. In India, farmers must irrigate their ginger crops every two weeks at the least between September and November (when the monsoon is over) to ensure maximum yield and high quality product.
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The final farming stage for ginger is the harvesting stage. When the rhizome is planted for products such as vegetable, soda, and candy, harvesting should be done between four and five months of planting, whereas when the rhizome is planted for products such as dried ginger or ginger oil, harvesting must be done eight to ten months after planting.
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Dry ginger is one of the most popular forms of ginger in commerce. Ginger rhizomes for dry ginger are harvested at full maturity (8–10 months). After soaking them in water, the outer skin is scraped off with a bamboo splinter or wooden knife by hand as it is too delicate a process to be done by machinery. Fresh ginger does not need further processing after harvest, and it is harvested much younger.
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== Transportation and export of ginger ==
Ginger is sent through various stages to be transported to its final destination either domestically or internationally. The journey begins when farmers sell a portion of their produce to village traders who collect produce right at the farm gate. Once the produce is collected, it is transported to the closest assembly market where it is then taken to main regional or district level marketing centres. Farmers with a large yield of produce will directly take their produce to local or regional markets. Once the produce has "reached [the] regional level markets, they are cleaned, graded, and packed in sacks of about 60&nbsp;kg". They are then moved to terminal markets such as in New Delhi, Kochi, and Bombay.
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States from which ginger is exported follow the marketing channels of vegetable marketing in India, and the steps are similar to those when transported domestically. However, instead of reaching a terminal market after the regional forwarding centres, the produce will reach an export market and then be sent off by vehicle, plane or boat to reach its final international destination, where it will arrive at a local retail market and finally reach the consumer once purchased.
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Dry ginger is most popularly traded between Asian countries through a unique distribution system involving a network of small retail outlets. Fresh and preserved ginger are often sold directly to supermarket chains, and in some countries fresh ginger is seen exclusively in small shops unique to certain ethnic communities. India frequently exports its ginger and other vegetable produce to nearby Pakistan and Bangladesh, as well as "Saudi Arabia, the United Arab Emirates, Morocco, the United States, Yemen Republic, the United Kingdom, and Netherlands".
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Though India is the largest ginger producer in the world, it fails to play the role of a large exporter and only accounts for about 1.17% of total ginger exports. Ginger farming in India is a costly and risky business, as farmers do not gain much money from exports and "more than 65% of the total cost incurred is toward labor and seed material purchase". The farm owner may benefit given that there is no losses in production or price decreases, which is not easily avoidable. Production of dry ginger proves to have a higher benefit-cost ratio, as well as ginger cultivated in intercropping systems rather than as a pure crop.
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Ginger is a common spice used worldwide, whether for meals or as a folk medicine. Ginger can be used for a variety of food  items such as vegetables, candy, soda, pickles, and alcoholic beverages.
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Ginger is a fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often [[pickled]] in [[vinegar]] or [[sherry]] as a snack or cooked as an ingredient in many dishes. They can be [[steeped]] in boiling water to make ginger [[herb tea]], to which [[honey]] may be added. Ginger can be made into candy or [[ginger wine]].
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====Asia====
Mature ginger rhizomes are [[fibrous]] and nearly dry. The juice from ginger roots is often used as a seasoning in [[Indian cuisine|Indian recipes]] and is a common ingredient of [[Chinese Cuisine|Chinese]], [[Korean cuisine|Korean]], [[Japanese Cuisine|Japanese]], [[Vietnamese cuisine|Vietnamese]], and many South Asian cuisines for [[flavoring]] dishes such as [[seafood]], [[meat]], and [[vegetarian dishes]].
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[[File:Ginger in China 01.jpg|thumb|Two varieties of ginger in China]]
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In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger has a role in traditional [[Ayurvedic]] medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced ''[[masala chai]]''. Fresh ginger is one of the main spices used for making [[pulse (legume)|pulse]] and [[lentil]] curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form [[ginger garlic masala]]. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, "sambharam" is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or [[nursing]] women, the most popular one being ''katlu'', which is a mixture of gum resin, ''[[ghee]]'', nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make ''[[beni shōga]]'' and ''[[gari (ginger)|gari]]'' or grated and used raw on [[tofu]] or [[noodle]]s. It is made into a candy called ''shoga no [[Sugar|sato]] [[Tsukemono|zuke]]''. In the traditional [[Korean cuisine|Korean]] ''[[kimchi]]'', ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.
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[[File:Steamed salted fish diced chicken rice 02.jpg|thumb|upright|A Chinese dish with ginger slices. It shows the typical amount of ginger consumed each meal.]]
In [[Myanmar]], ginger is called ''gyin''. It is widely used in cooking and as a main ingredient in [[traditional medicine]]s. It is consumed as a [[salad]] dish called ''gyin-thot'', which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called ขิง ''khing'', it is used to make a ginger garlic paste in cooking. In [[Indonesia]], a beverage called ''[[wedang jahe]]'' is made from ginger and [[palm sugar]]. Indonesians also use ground ginger root, called ''jahe'', as a common ingredient in local recipes. In [[Malaysia]], ginger is called ''halia'' and used in many kinds of dishes, especially soups. Called ''luya'' in the [[Philippines]], ginger is a common ingredient in local dishes and is brewed as a tea called ''salabat''. In [[Vietnam]], the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (''canh khoai mỡ'') as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a [[herbal tea]] can be prepared from ginger. Raw ginger juice can be used to set milk and make a [[dessert]], [[ginger milk curd]].
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====North America====
In the [[Caribbean]], ginger is a popular spice for cooking and for making drinks such as [[sorrel (drink)|sorrel]], a drink made during the Christmas season. [[Jamaican cuisine|Jamaicans]] make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.
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====Western countries====
[[File:Gingerbread landscape.jpg|thumb|[[Gingerbread man]] and his wife with a [[gingerbread house]]]]
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In [[Western cuisine]], ginger is traditionally used mainly in sweet foods such as [[ginger ale]], [[gingerbread]], [[ginger snap]]s, [[parkin (cake)|parkin]], and [[speculaas]]. A ginger-flavored [[liqueur]] called [[Domaine de Canton (liqueur)|Canton]] is produced in [[Jarnac]], France. [[Ginger wine]] is a ginger-flavoured wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. On the island of [[Corfu]], Greece, a traditional drink called τσιτσιμπύρα (''tsitsibira''), a type of [[ginger beer]], is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the [[United States of the Ionian Islands]].
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Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavouring for recipes such as [[gingerbread]], [[cookie]]s, [[cracker (food)|crackers]] and cakes, [[ginger ale]], and [[ginger beer]]. Candied or [[crystallized ginger]], known in the UK as "'''stem ginger'''", is the root cooked in sugar until soft, and is a type of [[confectionery]]. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
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====Middle East====
Ginger is used in [[Iranian cuisine]]. Ginger bread is a kind of cookie traditionally prepared in the city of [[Gorgan]] on the holiday of [[Nowruz]] (New Year's Day).
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===Similar ingredients===
Other members of the family [[Zingiberaceae]] are used in similar ways. They include the ''[[myoga]]'' (''[[Zingiber mioga]]''), the several types of [[galangal]], the fingerroot (''[[Boesenbergia rotunda]]''), and the bitter ginger (''[[Zingiber zerumbet]]'').
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A [[dicotyledon]]ous native species of eastern North America, ''[[Asarum canadense]]'', is also known as "[[Asarum|wild ginger]]", and its root has similar aromatic properties, but it is not related to true ginger. The plant contains [[aristolochic acid]], a [[carcinogen]]ic compound. The United States Food and Drug Administration warns that consumption of aristolochic acid-containing products is associated with "permanent kidney damage, sometimes resulting in kidney failure that has required kidney dialysis or kidney transplantation. In addition, some patients have developed certain types of cancers, most often occurring in the urinary tract."
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==Nutrition==
{{Infobox nutritional value
| name = Ginger root (raw)
| image = Ginger cross section.jpg
| caption = Cross-section of ginger root
| kJ=333
| water=79 g
| protein=1.82 g
| fat=0.75 g
| carbs=17.77 g
| fiber=2 g
| sugars=1.7 g
| calcium_mg=16
| iron_mg=0.6
| magnesium_mg=43
| phosphorus_mg=34
| potassium_mg=415
| sodium_mg=13
| zinc_mg=0.34
| manganese_mg=0.229
| vitC_mg=5
| thiamin_mg=0.025
| riboflavin_mg=0.034
| niacin_mg=0.75
| pantothenic_mg=0.203
| vitB6_mg=0.16
| folate_ug=11
| vitE_mg=0.26
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/169231/nutrients Full link to USDA Database entry]
}}
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Raw ginger is 79% water, 18% [[carbohydrates]], 2% [[protein (nutrient)|protein]], and 1% [[fat]] (table). In a reference amount of {{cvt|100|g}}, raw ginger supplies {{convert|333|kJ|kcal|abbr=off}} of [[food energy]] and moderate amounts of [[potassium in biology|potassium]] (14% of the [[Daily Value]], DV), [[magnesium in biology|magnesium]] (10% DV) and [[manganese in biology|manganese]] (10% DV), but otherwise is low in [[micronutrient]] content (table).
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==Composition and safety==
If consumed in reasonable quantities, ginger has few negative [[side effect]]s, although large amounts may cause [[adverse event]]s, such as [[gastrointestinal]] discomfort, and undesirable interactions with [[prescription drug]]s. It is on the [[FDA]]'s "[[generally recognized as safe]]" list, though it does [[drug interaction|interact]] with some medications, including the [[anticoagulant]] drug [[warfarin]] and the [[cardiovascular]] drug [[nifedipine]].
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===Chemistry===
The characteristic fragrance and flavor of ginger result from [[volatility (chemistry)|volatile]] [[essential oil|oils]] that compose 1–3% of the weight of fresh ginger, primarily consisting of [[sesquiterpene]]s, such as [[bisabolene|beta-bisabolene]] and [[zingiberene]], [[zingerone]], [[shogaol]]s, and [[gingerol]]s with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound. Some 400 chemical compounds exist in raw ginger.
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Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma. Shogaols are more pungent, and are formed from gingerols during heating, storage or via acidity. Numerous [[monoterpene]]s, [[amino acid]]s, [[dietary fiber]], protein, [[phytosterol]]s, [[vitamin]]s, and [[dietary mineral]]s are other constituents. Fresh ginger also contains an enzyme [[zingibain]] which is a [[cysteine protease]] and has similar properties to [[rennet]].
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==Research==
Evidence that ginger use is associated with reduced [[nausea]] during pregnancy is of low quality. There is no good evidence ginger helps alleviate chemotherapy-induced nausea and vomiting.
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There is no clear evidence that taking ginger to treat [[nausea]] during pregnancy is safe. Ginger is not effective for treating [[dysmenorrhea]]. There is some evidence for it having an [[anti-inflammatory]] effect, but insufficient evidence for it affecting pain in [[osteoarthritis]]. There is no good evidence that ginger affects [[platelet]] aggregation and [[Coagulation|blood clotting]].
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A 2018 review found evidence that ginger could decrease body weight in obese subjects and increase [[HDL-cholesterol]].
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==Adverse effects==
Although [[generally recognized as safe]], ginger can cause [[heartburn]] and other side effects, particularly if taken in powdered form. It may adversely affect individuals with [[gallstone]]s, and may interfere with the effects of [[anticoagulant]]s, such as [[warfarin]] or [[aspirin]], and other [[prescription drug]]s.
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==Gallery==
<gallery>
File:Ginger Plant vs.jpg|Ginger plant with flower
File:Opening ginger flower.jpg|Ginger flower about to bloom
File:Ginger flower stamen.jpg|Ginger flower stamen
File:Ginger crop.jpg|Ginger crop, Myanmar
File:Ginger on Dark Board.jpg|Chopped ginger
File:Gari ginger.jpg|[[Gari (ginger)|''Gari'']], a type of pickled ginger
File:German Ginger wine with stem ginger decoration 4.jpg|German ginger-flavored wine (grape-based) with stem ginger decoration
</gallery>
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==See also==
*[[Domesticated plants and animals of Austronesia]]
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==External links==
{{Wiktionary}}
{{Commons category|Zingiber officinale}}
{{Wikispecies|Zingiber officinale}}
{{Cookbook|Ginger}}
* [https://web.archive.org/web/20041114064602/http://sun.ars-grin.gov:8080/npgspub/xsql/duke/plantdisp.xsql?taxon=1078 ''Zingiber officinale'' List of Chemicals (Dr. Duke's)] (archived 14 November 2004)
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{{Ginger Plant}}
{{Herbs & spices}}
{{Medicinal herbs & fungi}}
{{Transient receptor potential channel modulators}}
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[[Category:Ginger| ]]
[[Category:Indian spices]]
[[Category:Medicinal plants]]
[[Category:Rhizomatous plants]]
[[Category:Spices]]
[[Category:Zingiber]]
[[Category:Austronesian agriculture]]
[[Category:Flora of Nagaland]]
{{二次利用|date=30 May 2025, at 22:21}}
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