It is obtained from the rhizomes of Zinger. The leafy shoot is a pseudo stem formed by leaf sheath and bears 8 to 12 distichous leaves. Fresh ginger, dry ginger powder, oleoresin and oil are used in food processing. It is indispensable in the manufacture of ginger bread, confectionary, ginger ale, curry powders, certain curried meats, table sauces, in pickling and in the manufacture of certain cordials, ginger cocktail, carbonate drinks, liquors etc. I n medicine, it is used as carminative and stimulant. The health benefits of ginger root oil can be attributed to its digestive, carminative, expectorant, antiseptic, analgesic, anti inflammatory, stimulating and aphrodisiac properties. These benefits of ginger oil include its ability to treat stomach problems, nausea, heart strokes, indigestion, inflammations, respiratory problems, menstrual disorders, etc.
Technical Details
| Botanical Name | Zingiber officinale |
| Family | Zingeberaceae |
| Part Used | Rhizomes |
| Origin | India |
| Main Constituents | l-zingiberene, d-camphene, phellandrene, borneol, cineol, citral |
| Description | Clear Transparent Liquid |
| Appearence | Colorless to slightly yellowish brown colored liquid |
| Organoleptic properties | Citrus herbal smell and taste |
| Refractive index at 20 °C | 1.4880-1.4950 |
| Specific Gravity at 20 °C | 0.875-0.885 |
| Solubility | Insoluble in water and soluble in alcohol and other organic solvents |
Storage: Well closed in air tight containers away from sunlight and heat preferably in amber color glass containers.
Use : As a fragrance and flavor ingredient, aromatherapy oils, spa's oils, as a herbal ingredient in cosmetic and medicinal Products.
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