Ginger Pulp

Ginger pulp is made from the fresh or dried rhizome (underground stem) of the ginger plant, Zingiber officinale. The rhizome is typically washed, peeled, and then processed into a pulp or paste. It has a pungent, spicy, and slightly sweet flavor.

Ginger pulp is used as a flavoring ingredient in a wide variety of foods, adding a distinct spicy and aromatic note. It is commonly found in baked goods like cookies and gingerbread, as well as in sauces, dressings, marinades, and confectionery. It can also be used in beverages and savory dishes.

Ginger has a long history of use as a culinary spice and in traditional medicine. Regulatory bodies like the FDA generally recognize ginger as safe (GRAS) when used as a food ingredient. Scientific reviews have explored ginger's potential health effects, including its anti-inflammatory and antioxidant properties, though more research is often needed to confirm these benefits. JECFA has evaluated ginger and found no safety concerns at typical consumption levels.