Ginger is a flowering plant native to Southeast Asia that has been used for thousands of years for its medicinal and culinary properties. The rhizome, or underground stem, of the ginger plant is the part most commonly used in cooking and medicine. Ginger is known for its spicy, pungent flavor and aroma, which comes from its natural oils, such as gingerol and shogaol. It is used in many cuisines around the world, particularly in Asian and Indian cuisine, where it is used in curries, soups, and stir-fries. Ginger is also commonly used to flavor baked goods, such as gingerbread and ginger snaps. In traditional medicine, ginger has been used to treat various ailments, including nausea, inflammation, and pain. Modern research has shown that ginger may have anti-inflammatory, antioxidant, and anti-cancer properties, among other potential health benefits. It is available in many forms, including fresh, dried, powdered, and as a supplement.