Nutraceuticals are bioactive compounds found in foods and herbal products with health benefits. Interest in herbal products has increased due to their safety, affordability, and low cost. The Zingiberaceae family, including premium species such as Elettaria cardamomum, Curcuma longa, and Zingiber officinale, is cultivated for spice and medicinal purposes in tropical and subtropical regions. Zingiber officinale (ginger), a perennial herbaceous plant, is known for its pharmacological benefits, including antioxidant, anti-inflammatory, antimicrobial, antidiabetic, antiobesity, antitumor, broncho-protective, neuroprotective, cardiovascular protective, and hepatoprotective activities. Ginger is rich in nutrients such as carbohydrates, fiber, proteins, minerals, vitamins, and essential oils. Ginger-derived oil is used as food-flavoring, spices, and as preservatives. The chemical composition of ginger oils depends on factors such as variety, drying, extraction, and storage conditions. This chapter focuses on the therapeutic potential of ginger, examining its chemical components and mechanisms of action, and providing a scientific foundation for its traditional uses. It also highlights the nutritional advantages of ginger in human diets and its applications in the food industry, while addressing different variables affecting its health and nutrient benefits.