Widely cultivated in all tropical and subtropical belt, it is provided dirizoma meaty and densely branched, from which branch, both long fustisterili and cables, formed from leaves lanceolate sheathing, both short fertile scapes, greenish-yellow portantifiori with purplish spots. The fruit is a capsule divided by septa into three lodges containing many seeds.
The rhizome of the plant contains the active ingredients: essential oil (composed mainly of zingiberene), gingerols eshogaoli (principles responsible for the pungent flavor), resins and mucilage, and presents a more pronounced flavor and typical aroma which widely seen used as a spice, especially in dried form and powdered, or fresh in thin slices. The same are to a lesser extent also in the content of ginger wood, used for example for skewers, especially fish. In Japanese cooking, ginger is normally served in the form of pickle (pickled sour) with sashimi.
In the various Indochinese kitchens it is often used in soups and dishes with sauces. The fresh rhizome, with the boil, allows the coagulation of milk as other animal or vegetable substances (rennet) and is also widely used in the preparation of herbal teas. Enters in the preparation of soft drinks like ginger ale and ginger beer and a variety of chocolate of Modica. The use of ginger ( "gengiovo") in the Florentine confectionery factory of the Middle Ages is attested by the sixth novel of the eighth day of the Decameron.