The root (or more appropriately, rhizome) of the ginger plant has a long history as both a culinary spice and as a medicinal ingredient.
Freshly picked, ginger is hot, pungent with an almost spicy intensely aromatic taste reminiscent of both cardamom and chili pepper. Dried it becomes more aromatic and slightly less piquant. In gins, it lends it’s specific bright, cooling, and slightly peppery flavor. That spicy-sweet aroma translates well through distilling and often has a quality reminiscent of Asian cuisine.