A tall, erect perennial herb that grows to a height of nearly 1 metre, with narrow spear-shaped leaves and sceptre-like white or yellow flowers spike, grown directly from the root. This is easily propagated, by dividing the root or rhizomes, after flowering. Concentrations of oils remains on the skin of the rhizome, therefore between peeling and distillation needs to be minimised. 

It is suggested that Ginger is indigenous to South China, which quickly spread across the Asian continent and surrounding islands. Traditional dried ginger was shipped into Europe and the UK from the growing countries as a dried spice. The leftovers from spice grinding were then distilled for oil production. Today production has moved back to the producing countries, mainly China, and India, as well as the USA and UK. In Ayurvedic and Chinese medicine it is one of the most commonly used ingredients.

The essential oil is derived from the root peelings of the Ginger root / bulb, these peelings are performed every 6 - 9 months rotationally, which the peelings are steam distilled to produce the essential oil. Oils of various Ginger vary from locations and weather conditions produce variations in oil constituents. The preferred varieties for distillation are the African (Nigerian) variety, followed by the Indian variation.