c. 200: Galenus, De simplicium medicamentorum temperamentis ac facultatibus vol. 11 p. 880 Kühn
1330: Hu Si-hui, Propria ad mensam Imperatoris principia (Paul D. Buell, Eugene N. Anderson, edd. et interprr., A Soup for the Qan: Chinese dietary medicine of the Mongol era as seen in Hu Szu-hui's Yin-shan cheng-yao [Londinii: Kegan Paul, 2000] vide indicem imperfectum p. 674)
ante 1374: Ni Zan, Yunlintang yinshi zhidu shi (Teresa Wang, E. N. Anderson, "Ni Tsan and his Cloud Forest Hall Collection of Rules for Drinking and Eating" in Petits Propos Culinaires no. 60 (1998) pp. 24-41)
Andrew Dalby, Dangerous Tastes (Londinii: British Museum Press, 2000) pp. 21-26
Wolfgang Hübner, Michael Wissing: Ingwer, die edle Schärfe aus dem Land des Lächelns - Anregendes, Geschichte und Rezepte, AT, Baden 2006, ISBN 3-03800-259-3
J. Innes Miller, The Spice Trade of the Roman Empire (Oxonii: Clarendon Press, 1969) pp. 53-57, 107-108
Alan S. C. Ross, Ginger: a loan-word study. Oxonii: Blackwell, 1952.
"Ginger" in Alan Davidson; Tom Jaine, ed., The Oxford Companion to Food (2a ed. Oxonii: Oxford University Press, 2006)
Birgit Frohn, Lexikon der Heilpflanzen und ihrer Wirkstoffe (Augustae Vindelicorum: Weltbild, 2007. ISBN 978-3-89897-354-0) pp. 263–267
Berthold Laufer, "Sino-Iranica: Chinese contributions to the history of civilization in ancient Iran, with special reference to the history of cultivated plants and products" (Field Museum of Natural History. Publications, Anthropological series vol. 15, 1919) pp. 185-630 textus pp. 545, 583
"Ginger peel" in Paul Wheatley, "Geographical notes on some commodities involved in Sung maritime trade" in Journal of the Malayan Branch of the Royal Asiatic Society vol. 32 pars 2 (1959) situs venalis pp. 106-107
