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Gingerol, or sometimes -gingerol, is the active constituent of fresh ginger.Chemically, gingerol is a relative of capsaicin and piperine, the compoundswhich give chilli peppers and black pepper their respective spicyness. It isnormally found as a pungent yellow oil, but also can form a low-meltingcrystalline solid.
Cooking gingertransforms gingerol into zingerone, which is less pungent and has a spicy-sweetaroma. When ginger is dried, gingerol undergoes a dehydration reaction formingshogaols, which are about twice as pungent as gingerol. This explains why driedginger is more pungent than fresh ginger.
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