Prominent Constituents Reported in the Scientific Literature:
Volatile oils including zingiberene and pungent compounds including gingerol and shogaol.2,3
Promotes circulatory warming and alleviates occasional nausea*
Ginger is one of the few herbs that is used in Traditional Western herbalism, Ayurveda, and
Traditional Chinese herbalism; but each in taken in different forms.
Habitat preferences for soil include light/sandy, medium/loamy and heavy/clay that is moist, humus-rich, and well-drained.5 The plant prefers part shade (light woodland) to full sun, however, dormancy occurs at lower temperatures.5
The young leaves, flowers, shoots, and stem ginger (immature rhizomes) are edible and taste only slightly pungent compared to the mature rhizome.5 In the food and beverage industry, Ginger is used heavily as an ingredient or spicy, pungent flavoring.2 The essential oil of the rhizome is utilized in the perfume and the fragrance industry, as well as flavoring essences.5
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