Ginger a rhizome (stem, not a root) is one of the most widely used spices in the world, an underground rhizome of attractive flowering plant.

Most ginger comes from Jamaica, followed by India, Africa, and China

The name comes from Sanskrit word for "horn root", clearly a reference to the appearance of the root the part we consume

It is essential for Asian and Indian dishes where it is used to season meat, seafood and vegetables in many ways-from Indian curries, to Japanese marinades, to Chinese stir-fry and is fundamental to Chinese cuisine known usage for at least 3,000 years
 
Spanish brought ginger to the West Indies, where is thrives today (Jamaica) fresh ginger is available in both "young" and "mature" forms

In America, ginger has been used mainly in baking, but it is increasingly being used to season a variety of other dishes.

Also used dried and ground, crystallized, preserved, or pickled

Found in dishes ranging from ginger ale to traditional gingerbread to savory dishes in different cultures

Storage:  store in a cool dry place for up to a month, once cut store tightly covered in the refrigerator. 
                                                                
1 tablespoon fresh ginger = 1/4 teaspoon ground ginger