Ginger, with its unique spicy taste and intense aroma, has the highest production in China and Australia, and is mainly produced in the south of Chungcheong Province in Korea.
Just as people drink warm ginger tea to prevent or relieve colds, ginger has long been enjoyed as a tea because of its excellent medicinal properties.
It is also used as a component of various spices such as kimchi, and it is good to boil meat as it has a sterilizing effect on the fishy smell of meat and fish, and the oil-refining ingredients that give off a unique scent.
Ginger, which neutralizes the spiciness, is soaked in alcohol as well as desserts such as maejakgwa, chungwa, and cookies.
It is commonly used in dessert dishes in the West.