56. Ginger

  1. Mathew Attokaran

Published Online: 7 FEB 2011

DOI: 10.1002/9780470959152.ch56

Natural Food Flavors and Colorants

Natural Food Flavors and Colorants

How to Cite

Attokaran, M. (2011) Ginger, in Natural Food Flavors and Colorants, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470959152.ch56

Author Information

  1. Plant Lipids Limited, Cochin, India

Publication History

  1. Published Online: 7 FEB 2011
  2. Published Print: 18 MAR 2011

ISBN Information

Print ISBN: 9780813821108

Online ISBN: 9780470959152



  • ginger;
  • ginger, used in ancient India - for culinary and medicinal properties;
  • ginger, produced by a perennial plant;
  • plant part of commercial interest - the rhizome, growing under soil surface;
  • rhizomes, typical spicy aromatic flavors;
  • ginger, grown in different regions - of varying geography and climate;
  • commercial production of oil, ginger - coarsely ground using a hammer mill;
  • ginger oil, light yellow mobile liquid - with a warm, spicy aroma;
  • FCC, and ginger oil - light yellow to yellow liquid with aroma, characteristic of ginger;
  • oleoresin, made through direct extraction


This chapter contains sections titled:

  • Introduction

  • Plant Material

  • Chemistry

  • Essential Oil

  • Oleoresin

  • Analytical Methods

  • Uses

  • Identification Numbers

  • References