Ginger has a hot-spice, citrusy, woody taste. The dried form has a stronger, more aromatic flavour than fresh ginger, and is commonly used in baking and in spice blends. Fresh ginger is widely used in Asian cuisine.
The terpene compound zingiberene carries the characteristic aroma of ginger, but the taste is made more complex thanks to a cornucopia of other compounds, including spicy-hot gingerols, as well as floral linalool and geraniol, herbal curcumene, lemony citral, and eucalyptus-like cineole.
