Ginger is Zingiber officinale, the same plant in a Tamil rasam and in a European biscuit. Kew’s species profile is unusually plain: the spice is a rhizome, the chemistry is gingerols and shogaols, and the best-studied modern use is nausea — with a caution in pregnancy.
- Botanical name
- Zingiber officinale Roscoe
- Family
- Zingiberaceae
- Tamil
- Inji
- Hindi
- Adrak
- Sanskrit
- Śuṇṭhī (dried)
- Parts used
- Rhizome (fresh or dried)
- Habit
- Rhizomatous perennial of monsoon Asia; the spice is the underground stem
- Last updated
- 2026-10-30
How to recognise Ginger
Roscoe published Zingiber officinale in 1807. The family is Zingiberaceae, with turmeric and cardamom as relatives. Leafy shoots are reed-like; the useful part is the irregular, aromatic rhizome.
Fresh ginger (adrak, inji) is juicy and pale yellow inside. Dried ginger (śuṇṭhī, sukku in Tamil) is a different preparation with a sharper heat because drying changes the gingerol–shogaol balance.
Other Zingiber species and “mango ginger” (Curcuma amada) appear in Indian markets. If the slice does not smell like ginger, do not assume the Latin name. A pale, fibrous slice that smells of citrus more than heat is often mango ginger, which is a Curcuma, not this species.
Kew describes a cultivated crop of south and south-east Asia, tropical Africa, the Caribbean and beyond. A Kerala farmer and a Jamaican farmer grow the same species in different soils.
Traditional use of Ginger
Indian kitchens and Ayurveda
Fresh ginger seasons food and tea. Dried ginger is a separate Ayurvedic article (śuṇṭhī). Traditional qualities (pungent, heating) describe the spice in that system, not a licence to treat a disease.
Culinary practice and Ayurvedic heading for dried rhizome
Siddha / Tamil household
Inji and sukku appear in decoctions for cold weather and in everyday cooking. That is food culture. It is the best-supported “use.”
Tamil household practice
Modern notes on Ginger
Kew’s own profile states that evidence is strongest around nausea and vomiting (travel, some postoperative settings, and pregnancy-related nausea) and that pregnant people should still be cautious. We repeat that as Kew’s wording, not as our advice to take a dose.
Topical ginger and essential oil can irritate skin. “Natural analgesic” on a blog is not a reason to rub oil into a child’s skin.
Ginger in food is a spice. Capsules of concentrated oleoresin are a supplement. This site sells neither.
Ginger safety
Culinary ginger is the ordinary exposure. High-dose capsules can bother the stomach and, in theory, affect bleeding — people on anticoagulants should ask a clinician.
Kew notes that safe use in pregnancy is not a settled casual recommendation. Do not start a ginger regimen in pregnancy from a web page.
Allergic reactions to topical ginger occur. Stop if the skin protests.
Ecology and sourcing
Ginger is a planted crop. Wild collection is not the supply story. Shade, drainage and a disease-free seed rhizome matter more than a forest myth. In India the same species is a hill-district cash crop and a kitchen plant grown in a pot by the back step; both are agriculture.
Related plants
Also in Zingiberaceae
Questions about Ginger
What is the botanical name of ginger?
Zingiber officinale Roscoe, family Zingiberaceae.
Are inji and sukku the same plant?
Yes. Inji is fresh rhizome; sukku is the dried rhizome of the same species.
Sources
- Zingiber officinale Roscoe — Plants of the World Online / Kew Species Profiles (accessed 2026)
- Wikidata item Q35625 (Zingiber officinale)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.