A plant from tropical and subtropical regions that's grown for its gnarled and bumpy root.
Most ginger comes from Jamaica, followed by India, Africa and China.
It has a tan skin and a flesh that ranges in color from pale greenish yellow to ivory. The flavor is peppery and slightly sweet, while the aroma is pungent and spicy. This extremely versatile root has long been a mainstay in Asian and Indian cooking and found its way early on into European foods as well. Europeans and most Americans, however, are more likely to use the dried ground form of ginger, usually in baked goods. Young ginger, sometimes called spring ginger, has a pale, thin skin that requires no peeling.