Ginger is one of the most popular spices in the world and comes from the underground stem of the ginger plant.

The aromatic and fiery spice has been a signature ingredient in Asian cuisine since ancient times. Today, it is frequently used in medicines, food, and cosmetics across the globe.

The ginger plant has a thick, branched rhizome (underground stem) with a brown outer layer and yellow center that has a spicy, citrusy aroma. Every year, it grows pseudostems (false stems made of tightly wrapped leaf bases) from the rhizome which bear narrow leaves. The flowers grow on separate, shorter stems in a cone-shaped spike and are pale yellow in colour with purplish edges.

The ginger spice has been used for centuries to add flavour and aroma to cooking. The fresh stem is typically used in Asian dishes, whilst the dried, powdered spice is more popular in European cooking. In the united kingdom, ginger spice is commonly used for gingerbread, and the underground stem is crystallised or preserved in sugar (known as stem ginger) and added to confectionery. The ginger rhizome and oleoresin extracts are also used to add fiery flavour to ginger beer and ginger ale.