It likely originates from southern China and from there it reached India. In these two countries, it forms an integral part of their cuisine and has been used there for about 3000 years. From there, it probably spread to the countries of the Middle East thanks to the Phoenicians. It was also known in ancient Greece, Rome and Egypt as an ingredient for legumes and as a spice for sauces and meat. Sometime in the 16th century, the Spanish brought it to South America. Arab traders brought it to Europe in the Middle Ages, where it also became naturalised.

It has antibacterial effects and is excellent for treating flu and colds.

Raw ginger is warm and stimulating and enters the spleen meridian, dissolves phlegm, and supports the centre. For bloating, mulled wine with ginger and cloves is excellent.

Dried ginger is relatively warming and enters the kidney meridian. Because of this, some people may experience problems with heartburn or heart palpitations, especially after consuming dried ginger.