The chemistry of the compounds that make up the ginger we find at supermarkets – also known as garden ginger – are responsible for the strong flavor we associate with the spice. What’s more, the compounds are altered when ginger is cooked or dried, influencing the final taste we get when we add the spice to our food.
Fresh raw ginger root consists of various chemical compounds, including zingiberene, which makes up about 30% of the essential oil found in the root. It also consists of other compounds such as ß-sesquiphelandrene and ar-curucumene but the pungency is down to the presence of compounds known as gingerols. Chemically, gingerol is related to capsaicin, the compound that makes chillies so spicy, and piperine, a compound present in black pepper.
Interestingly, some gingerol is altered when ginger is cooked and can even transform into different a different compound. When ginger is heated, gingerol changes and becomes zingerone, due to a reverse aldol reaction. This process softens the pungent taste found in fresh ginger and produces a spicy yet sweet aroma, just like the ginger we can taste in gingerbread.
However, when ginger is dried or slightly heated, gingerol goes through a dehydration process, which forms shogaols – compounds about twice as spicy as gingerol! This explains why when dry, ginger has a much stronger pungency to it than fresh ginger.
It may be more popular over Christmas, but with so many ways to cook and serve ginger, there really isn’t a right or wrong time to enjoy the spice is there?
The first thing you’ll notice when tasting fresh ginger is that it’s extremely pungent. This is a result of a compound called gingerol, which is related to capsaicin and piperine. These two compounds are responsible for the spiciness of chili peppers and black pepper, respectively.
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THE WORST TIME TO EAT GINGER…PROTECT YOUR HEALTH | Dr. Mandell
FAQ
Is ginger supposed to be spicy?
Does ginger have a burning taste?
How do you make ginger less spicy?
What is the spicy chemical in ginger?
Why does ginger taste spicy?
Ginger tastes spicy due to the presence of the substance Gingerol. It activates spice receptors embedded in the tongue. It is closely related to Capsaicin (Chili peppers) and Piperine (Black pepper). All types of ginger applications like Ginger tea, ginger spice, or fresh minced ginger have a different spice grading. Is Ginger Really Spicy?
Does Ginger contain Toxins because of the Sour-Sweet Taste?
Ginger does not contain toxins. Sour-Sweet Taste depends on its compounds and our taste receptors cells. However, it has some side effects that we should take into account. It might cause mouth irritation, diarrhea, stomach pain, and a risk of miscarriage.
Is ginger spicy?
Ginger is supposed to be spicy, but its spiciness depends on its state and whether it is dry, fresh, or cooked. These processes change the chemical makeup of the ginger and alter its flavor. Also, older or more mature ginger will tend to be more spicy than young, fresh ginger.
What does ginger taste like when heated?
When ginger is heated, gingerol changes and becomes zingerone, due to a reverse aldol reaction. This process softens the pungent taste found in fresh ginger and produces a spicy yet sweet aroma, just like the ginger we can taste in gingerbread.