a hot fragrant spice made from the rhizome of a plant (Zingiber officinale) of tropical southeast Asia having yellowish-green flowers and a pungent aromatic rhizome. The tuber is consumed whole as a delicacy, medicine, or spice. It is chopped or powdered for cooking, preserved in syrup, or candied. The primary known phytochemicals, biophenols and other compounds of ginger root include gingerols, zingibain, bisabolene, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, Cineole, borneol), mucilage, and protein.
