Ginger is a slender, perennial, rhizomatous herb. It beans linear, sessile and glabrous leaves.

White to
yellowish brown, irregularly branched, annulated, laterally flattened rhizomes are found. It has yellowish
green flowers, arranged in oblong and ensheated in a few glabrous bracts. Few scales covers growing tip
Rhizomes surface is smooth (Warrier et al.,1996)

Gingers organoleptic properties are due to gingerols. Due to constituents of gingers steam volatile oil it
gets odour and houour while pungency is produced by nonvolatile components, known as gingerole. It
essential oil contains mainly mono and 1sesqulterpenehydrabons and oxygenated compounds. These
monoterpene constituents also contributes to its aroma, 3-Carene, x-pinene, cumenecomphene, B-
pinene, myrcece, limonene, 18 cineole, were the monoterping found so far (Dodge, 1912, Nigam et
al.,1964, Jain et al., 1962). Ginger also has aromatic compound that can suffocate pests. Shogaol also is a
property of ginger that makes its more effective