How to cook ginger (gingerroot)

In fresh form, the knobby gingerroot’s peel is discarded and its flavorful flesh is sliced, chopped, or minced and added to dishes for its peppery, sweet, and pungent flavor. The dried form is ground from the ginger root. This brownish gold spice has a warm, slightly sweet, slightly citrus flavor. Fresh ginger is popular in Asian and Indian cuisine. Ground ginger also is used in many baked goods and desserts. Ginger is the basis for ginger beer and ginger ale. Pickled ginger root is an Asian delicacy and is often served with sushi.

Gingerroot is sold at many supermarkets, and it is easy to add fresh, grated ginger to dishes. Although fresh ginger can be substituted for the dried form, do not substitute dried in place of fresh because the flavors are quite different.