About the book
Ginger (Zingiber officinale Roscoe), as a bulbous plant, has been cultivated for a very long time. Ginger is mainly used as spice and flavoring agent for food.
The characteristic fragrance and flavor of ginger is 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 miraculous of this plant. The book will cover natural history, the history of ginger in cultivation, therapeutic benefits, modern cultivation and production, germplasm and varieties, preservation and storage, breeding.