Botanical name Zingiber officinale
Processing Method Steam Distillation
Color/Consistency Yellow mobile liquid
Aromatic Summary / Note / Strength of Aroma Spicy ginger woody terpene
Blends With Lemon, Cedarwood, Lime, Eucalyptus, Frankincense, Geranium, Rosemary, Sandalwood, Patchouli, Myrtle, Bergamot, Rosewood, Neroli, Orange, and Ylang-Ylang.
Ginger is commonly used as a spice, and it has its origins in India. The spice is very common in India (it is known as adrak in Hindi) and China and is now used all over the world. It forms an integral part of many Asian cuisines due to its digestive properties. It is especially helpful in digesting food items such as meat and poultry, and it is frequently added to recipes for cooking meat as it softens the meat considerably, making it easier to digest. Ginger root and ginger oil are also used as preservative and flavoring agents.
Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very 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 is often added; sliced orange or lemon fruit may be added. Ginger can be made into candy, or ginger wine, which has been made commercially since 1740.
As the root is near the surface, you will often see small nobs at the soil line of your plant(s) that can be selectively cut for culinary use. Start harvesting about four months into the season and choose roots around the outer edge of the pot. At the end of the growing season when the leaves start to fade, uproot the plant and take a larger harvest if you need to.
Dilute before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.
Quality Ginger oil is not commonly adulterated
Hazards None known.
Contraindications None known.
Has GRAS status.