Odor: characteristic

Use: Ginger essential oil like so many of the spices is a native of Asia, growing originally in India and China. It came to Europe via the ‘Spice Route’ in the Middle Ages, and was introduced into South America by the Spaniards. It is now grown commercially in all these places as well as the West Indies and Africa. It has been known since ancient times, and its medicinal and cooking uses overlap to a large degree. The essential oil is produced from the root by steam distillation and is a slightly greenish yellow in color, darkening with age. Many people smelling it for the first time are surprised because it does not smell like the dried or preserved ginger with which they are familiar with. In fact, it smells almost identical to the ‘green’ or fresh root ginger. Its principal constituents are gingerin, gingenol, gingerone and zingiberine.