Abstract: A link between diet and health has been appreciated by many cultures for centuries; however, an association between diet and cancer has been documented only in recent decades. The diet is likely the major source of human exposure to environmental carcinogens/mutagens and anticarcinogens/antimutagens. Spices and condiments that are important components of our diet are also used in traditional medicine to treat variety of ailments. Ginger has been used in Ayurveda to alleviate inflammation, pain associated with rheumatoid arthritis, osteoarthritis and muscular discomfort. Literature evidence suggests that some of the active constituents present in ginger show anticancer activity by inhibiting tumorigenicity in animal model following topical application/feeding. Agents having genotoxic property exhibit antimutagenic, antioxidant and anti-inflammatory properties. It was shown in an in vitro experiment using single cell gel electrophoresis that ginger could inhibit benzo(a)pyrene, a well known carcinogen, induced cell damage, suggesting that ginger has antimutagenic potential. In order to investigate if this effect could be present even under in vivo conditions, a study was planned to investigate antimutagenic potential of ginger. Ginger powder was incorporated in the diet and fed to NIN male Wistar rats. At the end of one month of ginger feeding the rats were injected with 5 mg of benzo(a)pyrene by intraperitoneal route(ip). Twenty-four hours urine was collected before and after carcinogen exposure. The urine samples were analyzed for urinary mutagens by Ames test. The results indicated the antimutagenic potential of ginger under in vivo conditions using the strains TA 98 and TA 100 strongly suggesting that regular intake of ginger through diet is likely to confer protective effect against carcinogen induced mutation events. Since dietary components are subjected to cooking before consumption, an in vitro experiment was designed to assess the antimutagenic potential of ginger subjected to heat treatment. The antimutagenic activity of ginger was retained even after boiling and frying indicating that ginger consumed through diet can confer protection against mutational events.