India is now the largest producer of ginger. The distantly related dicots in the genus Asarum are commonly called wild ginger because of their similar taste. Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used as a spice in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavouring dishes such as seafood, meat, and vegetarian dishes.
