Edible or culinary ginger is the fat, knobby, aromatic rhizome of Zingiber officinale, a tender herbaceous perennial plant in the large ginger family (Zingiberaceae) native to humid, partly shaded habitats in moist tropical and subtropical forests of Southeast Asia. Ginger is grown for the hot, pungent flavor of the rhizome which can be used fresh, dried, ground or preserved (in brine, vinegar or sugar syrup).