Ginger (Aada - আদা)

Ginger, scientifically known as Zingiber officinale, is a flowering plant whose rhizome, or underground stem, is widely used as a spice and a folk medicine. It's prized for its unique flavor, aroma, and various health benefits.
The rhizome of ginger is knobby and brown on the outside, with a pale yellow flesh inside. It has a spicy, pungent taste with a subtle sweetness, making it a versatile ingredient in both sweet and savory dishes. Ginger can be used fresh, dried, powdered, or in the form of extracts and oils.
In cooking, ginger adds depth and warmth to a wide range of dishes, including curries, stir-fries, soups, marinades, baked goods, and beverages such as teas and cocktails. It pairs well with other spices and herbs and is often used in Asian, Indian, Caribbean, and Middle Eastern cuisines.
Beyond its culinary uses, ginger has a long history of use in traditional medicine. It's believed to have anti-inflammatory, antioxidant, and digestive properties, and it's commonly used to alleviate nausea, motion sickness, and gastrointestinal discomfort. Ginger is also used topically to relieve pain and inflammation.