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Spices enhance the palatability of the food. Plant-derived natural spices are preferred over artificial ones by both commercial and consumer sectors. Despite its wide use in traditional cuisine and medicament, Alpinia nigra lacks a well-deserved platform in the global spice market. The current study aimed a comparative investigation between rhizomes of A. nigra (AR) and ginger (GR) through physicochemical characteristics, sensory attributes, oleochemical profiling and in silico α-amylase inhibitory activity. AR exhibited lesser moisture content (87.81 ± 0.35%), water activity (0.56 ± 0.01 a_w), rehydration capacity (3.00 ± 0.19) and comparable organoleptic attributes against ginger. Both the rhizome powders showed a color difference value of 12.02 ± 0.04 due to the significant differences in the color parameters (L*, a*, b*). The FTIR spectra displayed corresponding banding patterns for O–H, C–H and C=C …