Ginger (rhizome of Zingiber officinale) belongs to the Zingiberaceae family, is widely used and is most popular as a
culinary spice and in Traditional medicines to add flavor for more than thousands of years. It is also used in
pharmaceuticals, nutraceuticals and in cosmetics. Ginger contains a fusion of an aroma oils both volatile (zingiberene) and
non-volatile (oleoresin) oils and phenolic compounds (gingerol and shogaol, zingerone and paradol). In ginger rhizomes,
also contains starch, saccharides, proteins, colouring matter and trace minerals that plays a huge role as a spice ingredient.
In ginger, starch comprises of 40 - 60 % w/w, protein is 6.2 - 19.8 %, wax or lipid is 5.7 - 14.5 % and crude fiber is 1.1 -
7.0 % and oleoresin approximately 4 - 7.5 %. Ginger is available in fresh, dried, pickled, preserved, crystallized, candied
and powdered or ground form. It is unstable due to acidic environment or as a result of the increase in temperature; presence
of light, air, heat and long term storage but it can be enhanced by Nano emulsion formulation. Ginger has shown various
pharmacological effects such antioxidant, anti – inflammatory, gastro protective, anti-bacterial, anti-diabetic etc.