Ginger root comes from the rhizome of Zingiber officinale and has been used for thousands of years across Asia, the Middle East, and Europe. It has long been valued as a warming botanical and was historically traded as a precious spice and medicinal plant.
Traditionally, ginger was prepared fresh or dried and used in teas, decoctions, and culinary applications. Because of its warming nature, it was often consumed during colder months or combined with heavier herbs to improve balance.
Dried ginger root has a sharp, spicy aroma and a warming flavor that lingers. In traditional preparations, it is commonly simmered or infused rather than steeped briefly.
Ginger’s widespread historical use has made it one of the most recognizable roots in global herbal traditions.