Introductory Chapter: Studies on Ginger

Ginger (Zingiber officinale Roscoe), as a bulbous plant, has been cultivated for a very long time. It is believed that ginger is native to southern China, Southeast Asia, and India. It was introduced to the Mediterranean in the first century, Japan in the third century, England in the eleventh century, and America in 1585 [1]. It is now widely cultivated in tropical and subtropical regions of the world but mostly in Asia and Africa. The total harvest area of ginger in the world is more than 21,000 hac with a total production of more than 200,000 tons and an average yield of 10,000 kg per hac. Ginger is mainly used as spice and flavour agent for food. The characteristic fragrance and flavour of ginger are the result of volatile oils, primarily consisting of zingerone, shogaols and gingerols as the major pungent compound. A lot of studies have been carried out to discover the miracle of this plant. The book will cover the history of ginger in cultivation, therapeutic benefits, modern cultivation and production, varieties and breeding.