‘Ginger is a fibrous root. It’s used in both sweet as well as savoury foods nearly everywhere in the world. It has a sharp, pungent flavour with sweet, citrus undertones. It’s used throughout Asia in every type of dish.

It may be used sliced, minced, grated, or added whole to a dish and removed before serving. Even though it is not necessary to peel it, the brown skin is easily removed by rubbing with the spoon edge. When buying it fresh, look for pieces that are hard, unwrinkled, and heavy for their size. It will keep for up to three weeks in the refrigerator, and almost indefinitely frozen. 

Dried, powdered ginger is most often found in baked goods in the West. Its flavour ranges from peppery and lemony in the case of the better grades, to sharp and bitter in the case of the less expensive grades-buy Jamaican or Cochin ginger if possible. It is also widely used in Asia, especially in spice mixtures such as Chinese five-spice, masalas, and curries. Crystallized ginger may be eaten as is, or used to flavour baked goods, ice cream, and cakes. Also it is often pickled in vinegar and served as a condiment, especially in Japan where one method produces gari, the paper-thin slices of ginger (made pink by the pickling) that accompany sushi.