Ginger

Ginger is a flowering plant whose rhizome, commonly known as ginger root, is widely used as a spice and in traditional medicine. It originates from Southeast Asia and is cultivated in tropical regions worldwide. The rhizome is typically harvested, cleaned, and then used fresh, dried, or powdered.

Ginger is primarily used to impart a warm, spicy flavour and aroma to a wide variety of foods and beverages. Manufacturers add it to baked goods, confectionery, sauces, marinades, curries, and drinks. Its distinct taste profile makes it a popular ingredient for adding complexity and zest.

Ginger is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is widely consumed as a food ingredient. Some studies suggest ginger may have anti-inflammatory and antioxidant properties, and it is often used to help with nausea. However, scientific evidence for specific health benefits is mixed and ongoing. The European Food Safety Authority (EFSA) has evaluated ginger in the context of flavourings and botanicals, but does not set specific ADIs for food ingredients.