Ginger, an essential ingredient in Turkish cuisine, is a perennial plant that grows 1-2 meters tall. This plant cannot find its own habitat in Türkiye. It grows as leafy shoots.

 Ginger is also known by various names, such as cinnabil, zingiber, and ginger. Ginger can be consumed in various forms, both fresh and powdered. This plant is native to Southern China. From there, it has spread to a wide area, including India, Southeast Asia, West Africa, and the Caribbean.

 Ginger's taste can be described as sharp and bitter. It has a pleasant aroma and odor. It is generally consumed as a spice. It is collected from its yellow and red roots. Ginger, one of the most commonly consumed spices in Turkish cuisine, also has a high nutritional value.

 How to Use Ginger?

 There are many different ways to consume ginger. It's most commonly consumed fresh, grated. Ginger root can also be consumed grated. When consumed fresh, it's a popular addition to fish or chicken dishes.

 Grated ginger can be added to many dishes. Recently, ginger tea has also become very popular. Ginger tea has a practical use. It can be brewed by adding fresh ginger to boiling water and consumed as is.

 Ginger is also consumed in powdered form. After being crushed, the powdered ginger can be used in cooking and as tea. It is also widely used as a spice. Ginger can also be used as an oil. It is in high demand in essential oil production.