Ginger root

Ginger root

Ginger root is the underground stem or rhizome of the Zingiber officinale plant, widely used in cooking for its spicy, aromatic, and slightly sweet flavor. Its firm and juicy texture makes it ideal for both savory and sweet dishes, and it is an essential ingredient in many world cuisines, from Asian to Latin American.

Origin: Ginger is native to Southeast Asia, particularly regions like India and China, where it has been cultivated and used for thousands of years. Today, it is produced in many tropical and subtropical countries, making it one of the most popular ingredients globally.

Properties: In addition to enhancing the flavor of dishes, ginger root possesses digestive, anti-inflammatory, and antioxidant properties. It is known to help relieve stomach issues, nausea, and improve circulation, making it both a culinary and medicinal ingredient.

Synonyms in Latin American Spanish: Depending on the region, ginger root is also known simply as jengibre or, in some countries, it is called kion, especially in Peru and parts of South America.