Ginger or ginger root is the rhizome of the plant Zingiber offcinale and is considered to be a delicacy, medicine or spice. The ginger plant produces clusters of white and pink flower buds that bloom into yellow flowers. These attractive plants are even used as landscaping around subtropical homes.
Traditionally, the root is gathered when the stalk withers. It is immediately scalded or washed and scraped to prevent sprouting.
Ginger produces a hot, fragrant kitchen spice. Younger ginger roots are juicy and fleshy with a mild taste and are pickled, steeped in boiling water to make tea, or made into candy. Candied ginger or crystallized ginger is the root cooked in a sugar syrup until soft.
Ginger as an herb or spice is used around the world as an ingredient: Indian cuisine uses ginger as a key ingredient in thicker gravies and many other dishes ; ginger is pickled in Japan for sushi; Korean kimchi uses finely minced ginger or juiced ginger; in the Caribbean ginger is used as a spice for Jamaican ginger cake and ginger beer; France produces Canton a ginger flavored liquor; Western cuisine typically uses the sweet ginger as ginger ale, gingerbreads, cookies, desserts, syrups and chutneys; and ginger tea is enjoyed in most countries of the world.