Ginger (Zingiber Officinale) is a flowering plant whose ginger root or ginger, is widely used as a spice. Ginger belongs to the same family as Turmeric, Cardamom and Galangal and originates from South East Asia (near the Philippines). It is a true cultigen and does not exist in its wild state. Ginger is one of the first spices to have been exported from Asia, arriving in Europe with the spice trade, and was used by ancient Greeks and Romans. Ginger is mostly grown in India, Nigeria and China.

Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles, and (alcoholic) beverages.

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Ginger is also a fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to which honey may be added. Ginger can be made into candy or ginger wine. Mature ginger rhizomes are fibrous and nearly dry.
 

The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.