Apart from Peepramul, another name for it is Ganthoda, which is not the same as sonth (dried ginger). In powder form, it's often combined with water, jaggery, and ginger powder to ease joint and gastrointestinal discomfort. Peepramul powder is manufactured from a rhizoid root, which is closely related to ginger root, as the name suggests. The flavor and fragrance of Peepramul root are unique due to the volatile oils present. A blend of gingerols, shogaols, and zingerone makes up these volatile oils.

Peepramul rhizomes are meaty and delicious, yet they have a moderate flavor. They are often sautéed or dipped in vinegar (or sherry) to serve as an appetizer. Peepramul powder may be steeped in boiling water with honey or sliced orange or lemon fruit to make herbal tea. Peepramul powder is used in many Indian, Chinese, and vegetarian cuisines to flavor dishes like mutton or shellfish.