What Is Ginger?

Post by Troy Parkinson

Aug 10 2026

Ginger (Zingiber officinale) is one of the most widely used culinary roots in the world, with a history of traditional use spanning thousands of years across South Asia, China, the Middle East and beyond. It belongs to the same plant family as turmeric (Zingiberaceae) and has been valued as both a food and a traditional remedy across many cultures.

This article is for general informational purposes only and does not constitute medical advice. Always consult a qualified health professional before making changes to your diet or supplement routine.

Naturally Occurring Compounds

Ginger contains a complex profile of naturally occurring compounds. The most studied are the gingerols, which are responsible for the fresh root's characteristic pungency. When ginger is dried, some gingerols are converted to shogaols, which have a slightly different chemical structure but are also among the most researched components of the root.

Together, gingerols and shogaols are the compounds most often discussed in scientific literature about ginger. However, ginger also contains other naturally occurring compounds including paradol, zingerone, flavonoids and essential oils, all of which contribute to its overall complexity as a whole food.

A Long History of Culinary and Traditional Use

Ginger's use as a food and traditional remedy is one of the longest and best documented of any culinary root. It has been a staple of South Asian, Chinese, Southeast Asian and Middle Eastern cuisines for thousands of years, used fresh, dried, powdered, pickled and candied.

In traditional Chinese and Ayurvedic practice, ginger has been consumed as a warming, settling food, particularly in contexts involving digestion, meals and general wellbeing. It has also been used traditionally as a tea, infusion and food ingredient after meals in many cultures. This traditional use is well documented, though the mechanisms by which ginger's naturally occurring compounds interact with the body continue to be studied.

Fresh Ginger vs Dried Ginger

Fresh and dried ginger come from the same plant, but drying changes the root's chemical profile. Fresh ginger is particularly associated with gingerols, while the drying process converts some gingerols into related compounds known as shogaols.

Dried ginger also has a more concentrated, warming flavour because much of the root's natural moisture has been removed. This is why fresh ginger, dried ginger powder and concentrated ginger extracts should not automatically be considered equivalent — their composition and concentration can differ.

Ginger and Turmeric: A Botanical Family Connection

Ginger and turmeric belong to the same plant family (Zingiberaceae), and they are often used together in both culinary and traditional contexts. While turmeric is best known for its curcuminoids, ginger is best known for its gingerols and shogaols — different compounds with different traditional uses, but a shared history as culinary roots valued across many cultures.

Further reading: What Is Turmeric? · Turmeric vs Ginger: Which Root Is Right for You? · The Complete Guide to Turmeric