Dry Ginger is used to describe the edible part of the plant which is commonly used as a spice in cooking throughout the world. It contains up to 3% of an essential oil that causes the fragrance of the spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. Ginger has been used to aid digestion, treat stomach upset, arthritis, diarrhea, nausea, common cold, flu-like symptoms, headaches, heart conditions, in addition to be valued around the world as an important cooking spice. It has been used as a medicine in Asian, Indian, and Arabic herbal traditions besides being used as a culinary spice since ancient times

The ginger plant, Zingiber officinale is a member of the Zingiberaceae family. This herbaceous perennial is most likely native to the Middle East, or Southeast Asia. The spice ginger is not really a root at all, but an underground stem, called a rhizome, of the ginger plant. its underground stem is fleshy, starchy, has a strong aroma, pungent flavor, and is often a light yellow color. The ginger rhizome slowly grows just below the surface of the soil and sends up leafy foliage.