This Asian perennial is one of the world’s most popular spices. The fresh root is used in Asian and Indian cuisines and also lends a pungent, spicy note to herbal teas. Because ginger root contains volatile oils with warming properties, it is sometimes used to make salves and ointments. Dried ginger is also very aromatic and sharp on the tongue, as well versatile. The chopped root is added to teas, soups and other foods, while the powdered root is a common baking spice.
Fresh ginger root is a staple in Japanese, Chinese, Korean and Indian cuisines, but western cooks are more familiar with the powdered form of the herb in baked goods.
Ginger root powder provides the pungent spice of the fresh root, but is slightly milder. Try sprinkling a small amount over hot noodles or stir into soups, stews and vegetable dishes.
In addition to cooking, the ground root may be encapsulated as a dietary supplement.