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We mainly use ginger as a spice. In the Asian cultural area, ginger has also been known in natural history for many centuries. The reason is the ingredients of the gingerols, which give the ginger its sharp taste and at the same time have stomach-friendly properties.

The ginger root belongs to the ginger family (Zingiberaceae) and is used as a spice and in Ayurveda natural history. The ginger plant grows up to 1.5 meters tall and forms a yellowish root in the ground that can be harvested after around 250 days. It grows mainly in the tropics and subtropics. Ginger has been used for thousands of years, especially in East Asia. Due to the numerous English colonies in this part of the world, the spice was known in the British Isles much earlier than in the rest of Europe. The English also use ginger to make the famous ginger ale lemonade.

Ingredients of ginger
Ginger owes its aromatic, spicy taste and smell to the numerous essential oils it contains, such as zingiberol and zingiberene. The sharpness is caused by the substances gingerol and shogaol. In addition, the ginger root contains resin acids.