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Ginger is the underground stem of the ginger plant. The ginger plant has a long history of cultivation, having originated in Asia. It is grown in India, Southeast Asia, West Africa and the Caribbean. Ginger is often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. It can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Diced ginger is often used as a constituent in curries. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes and Chinese cuisine to flavour dishes such as seafood or mutton and vegetarian recipes.

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