Ginger is a spice type used by rhizome. Ginger has long been used to heal various
diseases, including inflammation and digestive disorders. As the development of science,
the food and health sector, mostly use ginger as functional food and medicine because of
its usefulness. Ginger's role as food and medicine has been recognized as safe, classified
in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA).
The content of bioactive compounds in ginger classified as volatile and non-volatile
compounds contributes positively to food and health. Ginger can be used as fresh, dried,
essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil are
extracts used extensively in food and health fields. To obtain the extract, an extraction that
multiplies thermal and non-thermal processes can be performed. Many use gingers as a
condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also
contributes to a natural antioxidant, extends food products' shelf-life, and improves the
organoleptic quality of food products. Whereas ginger consumption can help decrease
blood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain,
and increase the body's immune system. In this study, we have reviewed ginger, the red
ginger extraction process, and functional compounds, food, and health benefits.