Fermented Ginger Root Extract

Fermented ginger root extract is made by processing ginger root through fermentation, a process where microorganisms like yeast or bacteria break down sugars. This can alter the flavor and aroma of the ginger, often making it smoother and less pungent than raw ginger. It is used to capture the essence of ginger in a more refined form.

Manufacturers use fermented ginger root extract primarily as a flavoring agent to impart a spicy, warm ginger taste. It is commonly found in beverages like sodas, ginger ales, and other drinks, as well as in some baked goods and confectionery.

In the U.S., fermented ginger root extract is generally recognized as safe (GRAS) by the FDA when used as a flavoring. JECFA has evaluated ginger and its extracts, and has established specifications for their use. While ginger has been studied for various health effects, such as nausea relief, scientific evidence is still developing, and it's not a cure for any disease. At typical food-use levels, it is not associated with adverse health effects.