Ginger – properties, appearance, uses

Ginger is a spice with a very distinctive aroma and a distinctive, slightly pungent taste that is easily recognisable in both savoury dishes and beverages. It is most commonly found in the form of an underground rhizome, sometimes mistakenly called a root, with an irregular shape, thickening and branches resembling "fingers". The skin of the rhizome is beige or slightly brown, and when cut, the interior is light yellow to golden in colour, with a distinct fibrous structure.

1. Appearance of ginger
2. Occurrence and cultivation of ginger
3. Bioactive substances in ginger
4. Uses of ginger

Appearance of ginger

Medicinal ginger (Zingiber officinale) is a perennial plant belonging to the ginger family. In natural conditions, it forms an underground, highly branched rhizome with a light beige skin and an intensely yellow, fibrous interior. It is the rhizome that is the usable part of the plant and has a characteristic fresh, slightly citrusy aroma and a pungent taste. The outside is irregular, with distinct thickening and ring-shaped constrictions from which the above-ground shoots grow.

The above-ground part of ginger resembles cane. The plant usually reaches a height of 60 to about 120 cm. It forms erect, stiff shoots with narrow, lanceolate leaves of an intense green colour. The leaves are long and pointed. Ginger flowers rarely appear in large-scale cultivation. They are yellowish in colour with purple or crimson accents and grow on separate shoots in the form of a spike.

Occurrence and cultivation of ginger

Ginger is native to Southeast Asia, but is now widely cultivated in tropical and subtropical regions. Large plantations are found in India, China, Indonesia, Nigeria and South America, among other places. Ginger grows best in warm, humid climates. At home, it can be propagated by dividing the fresh rhizome into pieces with a visible ‘eye’, which, when placed in the soil and kept warm, will gradually sprout new shoots.

Bioactive substances in ginger

Ginger contains a number of natural plant compounds classified as antioxidants, the most characteristic of which are gingerols, shogaol and zingerone. Gingerols dominate in fresh rhizomes and are responsible for their pungent, fresh taste and intense aroma. During drying or heat treatment, some of the gingerols are converted into shogaol, which has a more concentrated aroma and a more pronounced spiciness.

Zingerone is formed during heating and gives dishes a slightly sweet note. These compounds belong to phenols, a group of substances also present in many other spices and vegetables. In addition to these, ginger also contains other polyphenols and small amounts of flavonoids, the total amount of which depends on the variety, growing conditions, freshness of the rhizome and storage method.

In terms of nutritional value, fresh ginger is a low-calorie product, as 100 g usually provides about 75-85 kcal. It mainly contains carbohydrates (about 15-18 g/100 g), little protein (usually 1-2 g/100 g) and little fat (usually less than 1 g/100 g). The rhizome also contains dietary fibre (about 2 g/100 g). Since ginger is most often used in small portions in cooking, its contribution to the daily energy and nutrient intake is negligible.

Nutritional values of ginger

Uses of ginger

Ginger is used in cooking in many simple ways. Fresh root is often grated or thinly sliced and added to tea, lemon infusions or water with honey to give a more pronounced, slightly spicy flavour. In savoury dishes, it goes well with sauces and marinades for poultry, fish and tofu, especially when combined with soy sauce, garlic and lime, as well as soups, especially pumpkin and carrot creams and Asian-style broths. Ground ginger works well in baked goods, porridge and compotes, as well as in spice mixes for roasted vegetables. Pickled ginger is served as a side dish to cut through the richness of dishes, which is one of the reasons why it goes well with sushi.

Sources:

Rjabi, S., Barbarz, H., Makhtoomi, M., Ahmadi, M. R., Najafi, H. Z., Talakesh, S., Nouri, M., & Askarpour, M. (2025). Antioxidant and anti-inflammatory effects of ginger supplementation in adults: a GRADE-assessed systematic review and dose-response meta-analysis of randomised controlled trials.