Name: Ginger, Gingembre (french)
Place of Birth: southeastern Asia
Age: Unknown
Types: Yellow, White, or Red (flesh), Brown (exterior)
Commonly Prepared: Fresh, Ground, Dried, Preserved, Crystallized or Pickled
Flavor: spicy, aromatic, pungent
Common Uses: sweet desserts (ground), candy (crystallized), sushi garnish (pickled)
Sources:
http://howtotreatacidreflux.info/take-ginger-acid-reflux-remedy-to-avoid-side-effects-of-drugs (header photo)
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=72#historyuse
http://www.kew.org/plant-cultures/plants/ginger_history.html