Ginger is also scientifically referred to as zingiber officinale is among the most used spices and a medicinal plant. Since time immemorial Ayurveda, TCMs and even the ancient grecounani systems have spoken voluminously of the curative properties of the herb. Some of the somewhat specific benefits of consuming ginger as an integrant of food are relief on inflammation, prevention of loss of digestion, antioxidant proprieties, and dietary properties of gingerols and shogaols. This paper analyzes the chemical composition, health benefits, and current application of Zingiber officinale standard extract which is a type of concentrated extract that delivers consistent levels of bioactive compounds.