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Information @ a Glance


  • Ginger oil is obtained from the root of the herb Zingiber Officinale (ginger).
  • Ginger oil can be produced from fresh or dried rhizomes (ginger). Oil from the dried rhizomes will contain fewer of the low boiling point volatile compounds.
  • Ginger oil can vary in color from pale yellow to a darker amber color and the viscosity also ranges from medium to watery.


  • Ginger oil has beneficial digestive properties; it is especially helpful in digesting food items such as meat, and poultry.
  • Ginger oil has antibacterial and antiviral properties that is why is often used as preservative and flavoring agent.
  • Ginger oil is used for stomach upsets. It is one of the best remedies for indigestion, stomach ache, dyspepsia, colic, spasms, diarrhea, flatulence and other stomach and bowel related problems. It is also used in treating food poisoning.
  • Ginger oil and ginger root tea is effective against nausea, motion sickness and vomiting. Usage of ginger may result in reduction in pregnancy related vomiting.
  • Ginger oil is a good expectorant it is effective in various respiratory problems such as cold, cough, flu, asthma, bronchitis and breathlessness.
  • Ginger oil is also as effective against cancer cells in vivo


  • The Ginger essential oil has various chemical constituents including the following: Borneol, Citral, Cineole, Alpha and Beta  Zingiberene, Camphene, Limonene, Phellandrene, Beta Bisabolene and Neral.
  • Ginger oil is commercially important as about 10 to 15 tones of this oil are estimated to be used annually in the world as a
    flavoring agent for soft drinks, bitters cordials, liquors, bakery products, pickles, sauces, preserves, etc.
  • India with production of 2.3 lakh tonnes of ginger, is the largest producer of ginger in the world followed by China.

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