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2. Gingerol - Wikipedia

   en.wikipedia.org/wiki/Gingerol

   Gingerol ([6]-gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. [1] [2] It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid.

3. Pinch (unit) - Wikipedia

   en.wikipedia.org/wiki/Pinch_(unit)

   A pinch is a small, indefinite amount of a substance, typically a powder like salt, sugar, spice, or snuff. [1] It is the "amount that can be taken between the thumb and forefinger".

4. Ginger - Wikipedia

   en.wikipedia.org/wiki/Ginger

   Ginger powder is used in food preparations intended primarily for pregnant or nursing women, the most popular one being katlu, which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make beni shōga and gari or grated and used raw on tofu or noodles.

5. Zingiber - Wikipedia

   en.wikipedia.org/wiki/Zingiber

   Garden ginger's rhizome is the classic spice "ginger", and may be used whole, candied (known commonly as crystallized ginger), or dried and powdered. Other popular gingers used in cooking include cardamom and turmeric , [ 6 ] though neither of these examples is a "true ginger" – they belong to different genera in the family Zingiberaceae .

6. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   Salts. Saline seasonings – salt, spiced salt, saltpeter.; Acid seasonings – plain vinegar (sodium acetate), or same aromatized with tarragon; verjuice, lemon and orange juices.

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