Ginger is a flowering plant whose rhizome, or underground stem, is commonly used as a spice and natural remedy. It mainly originates in Southeast Asia. It has a distinct, spicy, and pungent flavor that can add warmth and depth to both savory and sweet dishes. The rhizome’s interior is pale yellow and fibrous, with a tan outer layer. Ginger can be used fresh, dried, powdered, or in oil or juice. It is a popular ingredient in many different dishes around the world, particularly in Asian and Indian cuisine.

Ginger is highly valued for its medicinal properties, which are generated from bioactive compounds, specifically gingerol. It is known to help with digestion, reduce nausea, and fight off colds and the flu. Ginger’s strong anti-inflammatory and antioxidant properties can help lower blood sugar levels, improve heart health, and relieve muscle pain and soreness. It also helps with menstrual pain relief and indigestion. Ginger is very flexible when it comes to cooking; it can be juiced, sliced, grated, or chopped. While ground ginger is frequently used in baking and spice blends, fresh ginger is frequently used in teas, soups, and stir-fries.