Zingiber officinale. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived components, particularly gingerols & shogaols, which form from gingerols when ginger is dried or cooked. Mature ginger roots are fibrous & nearly dry. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers & cake, ginger ale & ginger beer.
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