Produce of India: Ginger is cultivated in most of the states in India. However, states namely Karnataka, Orissa, Assam, Meghalaya, Arunachal Pradesh, and Gujarat together contribute 65 % to the country’s total production.

History: Ginger first appeared in the southern parts of ancient China. From there, it spread to India,Indians and Chinese are believed to have produced ginger as a tonic root for over 5000 years to treat many ailments. Ginger was used as a flavoring agent long before history was formally recorded. Ginger continued to be a highly sought after commodity in Europe even after the fall of the Roman Empire, with Arab merchants controlling the trade in ginger and other spices for centuries. In the thirteenth and fourteenth centuries, the value of a pound of ginger was equivalent to the cost of a sheep. By medieval times, it was being imported in preserved form to be used in sweets. Queen Elizabeth I of England is credited with the invention of the gingerbread man, which became a popular Christmas treat

Active Ingredient: Ginger is abundant in active constituents, such as phenolic and terpene compounds. The phenolic compounds  in ginger are mainly gingerols, shogaols, and paradols. Terpene components of ginger include zingiberene, β-bisabolene, α-farnesene, β-sesquiphellandrene, and α-curcumene