The single topic that this question focuses on is - how to remove gingerol and only gingerol from a piece of ginger in a manner that it remains safe to eat using equipment found in a well stocked domestic kitchen.

I found Ref (1) which adds information to the question suggesting that several hours above the boiling point of water is required:

After 3 h of heat treatment at 75, 100, and 125°C, the gingerol's content was reduced by 6.8, 12.6, and 42.7%, respectively, and the shogaol's content was increased by 2.95, 4.85, and 9.34 fold, respectively. After 3 h of heat treatment at 150°C, the gingerol's content was dramatically reduced by 89.5% and the increased shogaol's content was even lower than treatment at 125°C.

(See also this article)

Below I give some examples of things that I have tried.

I am trying to find out how to make preserved ginger without pungency.I assume the main thing is to break down the gingerol into safe products. Or extract it out into a fluid that can be discarded - without removing the other tastes. Experiments suggest that boiling in lemon juice has some effect. I suspect that the acidity is the operative principle. I have tried acetic acid - eg. white wine vinegar. Success is partial. Perhaps it should be heated under pressure or for a rather long time. And research suggests sodium chloride, sodium hydroxide, or potassium hydroxide.

What is the best, most effective and most safe, way to remove the pungency?


(1) Ho, S.-C.; Su, M.-S. Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger. International Journal of Food Properties 2016, 19 (8), 1884–1898. https://doi.org/10.1080/10942912.2015.1084633.

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    $\begingroup$ I rather doubt you can selectively remove gingerol and leave other flavouring compounds intact. From the structure gingerol is likely to be soluble in organics such as acetone, ethyl acetate and ether. $\endgroup$
    – Waylander
    Feb 16 at 14:10
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    $\begingroup$ @Mithoron Acetone is still widely sold in the UK for nail varnish removal by major retailers, example boots.com/boots-nail-polish-remover-200ml-10305366 $\endgroup$
    – Waylander
    Feb 17 at 15:15
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    $\begingroup$ Here is a good start for learning about ginger: compoundchem.com/2014/11/27 $\endgroup$
    – Karsten
    Feb 17 at 19:58
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    $\begingroup$ Are you using old or young ginger? $\endgroup$
    – Karsten
    Feb 18 at 3:41
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    $\begingroup$ Maybe an enzymatic path would make more sense. Aldolases exist, but I don’t know about them in a kitchen scenario (different from invertases, which are available in food grade). $\endgroup$
    – Karsten
    Feb 19 at 18:06


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