Ginger is a flowering plant whose rhizome, commonly known as ginger root, is widely used as a spice and traditional medicine. The rhizome has a pungent, spicy aroma and warm taste, making it a staple ingredient in cuisines around the world. In Indonesian cooking, ginger adds depth and warmth to both sweet and savory dishes — from herbal drinks like wedang jahe to spice blends used in soups, curries, and marinades.

Beyond its culinary role, ginger is also valued for its medicinal properties. It contains bioactive compounds such as gingerol, known for anti-inflammatory and antioxidant effects. It is commonly used to aid digestion, reduce nausea, and improve circulation.