Ginger (Zingiber officinale Roscoe)  is one of the earliest known oriental spices and is being cultivated in India both as a fresh vegetable and as a dried spice. In India, about 70% of the total ginger production is confined to Kerala. Ginger, being a major spice, has many uses in food, flavoring and medicinal products. The aroma of ginger is pleasant and spicy and flavor penetrating, pungent and slightly biting. It is a common ingredient in Asian cooking and is used as a flavorant in confectionary, gingerole, curry powders, pickles, soft drinks and alcoholic beverages. It is an essential component in Western baking like gingerbreads, cakes, biscuits etc. The essential oil is used in commercial flavorings. The ginger oil is used as food flavorant in soft drinks. Fresh ginger has been used for cold-induced disease, nausea, asthma, cough, colic, heart palpitation, swellings, dyspepsia, loss of appetite, and rheumatism. Ginger is a popular home remedy in India today, as it was 2,000 years ago. Ginger is valued the world over, as a culinary herb, condiment, spice, and medicinal agent. It is likely that ginger will be enjoyed and valued for the next millennium, and the researches will undoubtedly reveal new value for this ancient herb.