The rhizome has traditionally been used in cases of inflammation, rheumatism, gastrointestinal disorders, such as diaphoretic, carminative, sialagogue, stomachic, antiemetic and antispasmodic. It is used in the treatment of diarrhea, dyspepsia, cough, colds and lack of appetite. Externally it is used as a rubefacient in case of pain caused by neuralgia and trauma. As a condiment it is used in sauces, meats, 
 soups and creams, seafood, fish and vegetables. It is also used to flavor fruit desserts, as well as to make pastries, where the well-known gingerbread cookies stand out.