Ginger was first cultivated in China and India and has been used as a food additive for more than 4,000 years. Ginger is grown in all seasons through out the year. Ginger has a spicy, peppery taste and aroma, and gives a sense of warmth when consumed. Ginger is used to season meat, seafood and vegetables in many ways-from Indian curries, to Japanese marinades, to Chinese stir-fry. A pinch of ginger is very nice to boost the flavor of salt-free dishes, and ginger is also a flavorful addition to chicken soup, sautéed vegetables, and roast chicken or pork. Besides its culinary uses, it is important for its medicinal qualities. It is a stimulant and helps digestion and circulation.