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India is the largest producer of ginger in the world. Regions in southwest and Northeast India are most suitable for ginger production due to their warm and humid climate, average rainfall and land space. The local ginger in Siliguri mostly comes from the hills. Ginger is a very popular spice used worldwide; whether it be used to spice up meals, or as a medicine. Ginger is a fragrant kitchen spice. The juice from ginger roots is often used as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese, Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and vegetarian dishes.

Raw ginger is composed of 79% water, 18% carbohydrates, 2% protein, and 1% fat. In 100 grams (a standard amount used to compare with other foods), raw ginger supplies 333 kilojoules (80 kilocalories) of food energy and contains moderate amounts of vitamin B6 (12% of the Daily Value, DV) and the dietary minerals, magnesium (12% DV) and manganese (11% DV)