Origin: Native to the south of mainland China, now commonly cultivated in Southeast Asia.

Utilized parts: underground rhizome (including young and old stems). Aroma: A spicy-sweet flavor similar to cinnamon, but with a pungent taste.

Simply put, it has the same function as the ginger we often eat, but the difference is that the pungent flavor is a little lighter, and the practical taste of the ginger meat part is better than that of ordinary ginger. Just like the difference between ordinary corn and fruit corn, a hard flavor of a crunchy and juicy.