Ginger

Freshginger is essential to Asian and oriental cookery. It is used inpickles, chutneys and curry pastes and the ground dried root is aconstituent of many curry powders. Tender young ginger can be slicedand eaten as a salad. Sometimes the roots will produce green sproutswhich can be finely chopped and added to a green salad. In the West,dried ginger is mainly used in cakes and biscuits, especially gingersnaps and gingerbread. Ginger is also used in puddings, jams, preservesand in some drinks like ginger beer, ginger wine and tea. Pickledginger is a delicious accompaniment to stays and a colorful garnishto many Chinese dishes. Preserved ginger is eaten as a confection,chopped up for cakes and puddings, and is sometimes used as an icecream ingredient. For more on cooking with ginger see 

Fresh ginger is essential to Asian and oriental cookery.