Garlic Ginger

Garlic and ginger are pungent spices derived from the roots of the garlic (Allium sativum) and ginger (Zingiber officinale) plants, respectively. Both are native to Asia and have been used for centuries in cooking and traditional medicine. They are typically sold fresh, dried, powdered, or as extracts.

Garlic and ginger are primarily used to add distinct savory and spicy flavors to a wide variety of dishes. Manufacturers include them in sauces, marinades, spice blends, frozen meals, and processed snacks to enhance taste profiles. Their strong aromatic qualities make them popular ingredients in many international cuisines.

Garlic and ginger are generally recognized as safe (GRAS) by the FDA for use as food ingredients. They are widely consumed in typical dietary amounts without adverse effects. Both have been studied for potential health benefits, though research is ongoing and often focused on concentrated extracts rather than food levels. JECFA has evaluated both garlic and ginger, setting acceptable daily intakes for some derivatives. Evidence on specific health effects at typical dietary intakes is mixed and requires more research.