Ginger vs. Ginseng — What's the Difference?

A spicy root used in cooking.

A root used for medicinal purposes.

A flowering plant native to Southeast Asia.

A plant with fleshy roots.

A pungent, aromatic spice.

A supplement believed to reduce stress.

An orange-yellow color descriptor.

A common herbal remedy in Chinese medicine.

Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall bearing narrow leaf blades.

Ginseng () is the root of plants in the genus Panax, such as Korean ginseng (P. ginseng), South China ginseng (P. notoginseng), and American ginseng (P. quinquefolius), typically characterized by the presence of ginsenosides and gintonin. Although ginseng has been used in traditional medicine over centuries, modern clinical research is inconclusive about its medical effectiveness.

A plant (Zingiber officinale) of tropical Southeast Asia having yellowish-green flowers and a pungent aromatic rhizome.

Any of several plants of the genus Panax, especially P. ginseng of East Asia or P. quinquefolius of North America, having small greenish flowers grouped in umbels, palmately compound leaves, and forked roots used in herbal medicine.

The rhizome of this plant, used as a spice either fresh or in dried and powdered form. Also called gingerroot.

The roots or preparations of the roots of any of these plants.

Any of several related plants having variously colored, often fragrant flowers.

Any plant of two species of the genus Panax (Panax ginseng and Panax quinquefolius), having forked roots supposed to have medicinal properties.

Wild ginger.

The root of such a plant, or an extract of these roots.

A strong brown.

A plant of the genus Aralia, the root of which is highly valued as a medicine among the Chinese. The Chinese plant (Aralia Schinseng) has become so rare that the American (A. quinquefolia) has largely taken its place, and its root is now an article of export from America to China. The root, when dry, is of a yellowish white color, with a sweetness in the taste somewhat resembling that of licorice, combined with a slight aromatic bitterness.

(Informal) Spirit and liveliness; vigor.

Aromatic root of ginseng plants

(Slang) A person who has red hair.

Chinese herb with palmately compound leaves and small greenish flowers and forked aromatic roots believed to have medicinal powers

To spice with ginger.

A source of antioxidants.

(Informal) To make lively

The pungent aromatic rhizome of a tropical Asian herb, Zingiber officinale, used as a spice and as a stimulant and acarminative.

The plant that produces this rhizome.

Other species belonging to the same family, Zingiberaceae, especially those of the genus Zingiber

A reddish-brown color.

A person with reddish-brown hair; a redhead.

Vitality, vigour, liveliness (of character).

Ginger ale, or can or bottle of such (especially if dry).

Any fizzy soft drink, or can or bottle of such; pop; soda.

A homosexual.

(of hair or fur) Of a reddish-brown colour.

Having hair or fur of this colour.

Very careful or cautious; also, delicate, sensitive.

Homosexual.

To add ginger to.

To enliven, to spice (up).

To apply ginger to the anus of a horse to encourage it to carry its tail high and move in a lively fashion.

To inspire (someone); to give a little boost to.

To move gingerly, in a very careful and cautious manner.

In a very careful or cautious manner; also, delicately, sensitively.

A plant of the genus Zingiber, of the East and West Indies. The species most known is Zingiber officinale.

The hot and spicy rootstock of Zingiber officinale, which is much used in cookery and in medicine.

Perennial plants having thick branching aromatic rhizomes and leafy reedlike stems

Dried ground gingerroot

Pungent rhizome of the common ginger plant; used fresh as a seasoning especially in Oriental cookery

Liveliness and energy;

Add ginger to in order to add flavor;

(used especially of hair or fur) having a bright orange-brown color;

A common herbal remedy for digestion.

Ginger is a spicy root commonly used in cooking and as a herbal remedy.

Ginseng is less commonly used in cooking and is usually consumed as a supplement.

Ginger is primarily used in cooking, while ginseng is largely used for medicinal purposes.

Yes, ginger is often used to aid digestion and relieve nausea.

Ginger is consumed in a variety of forms including fresh, powdered, or as an oil.

Ginseng is commonly consumed as tea, capsules, or extracts.

"Ginger" can be used as an adjective to describe a reddish-orange color.

No, ginseng has a mild, earthy flavor.

Ginseng is a root mainly used for its medicinal benefits.

Ginseng is generally not used in cooking but can be made into tea.

Yes, ginger has a spicy, pungent flavor.

"Ginseng" is not used as an adjective.

Ginger is commonly used in a variety of world cuisines.

They are generally not interchangeable due to their different culinary and medicinal properties.

Ginseng is mainly used in traditional Chinese medicine.