The root stem of this plant can be purchased whole, sliced or ground, but it is always best to use fresh ginger and chop or grate as needed. Ginger is a vital ingredient in Chinese cooking as nearly all traditional meat and fish dishes use root ginger.

How to Use Ginger in Meals

Ginger is one of the oldest cultivated spices and is also one of the first to reach the Mediterranean. It is mistakenly called a root but is actually a rhizome or underground stem. It has a fresh, sweet and fragrant flavor. Ginger is a basic ingredient in Asian cuisines and is used all over the world. It adds a fresh note to rich dishes and makes them easily digestible. Fresh ginger is peeled and then grated, sliced or mashed and used accordingly as the recipe calls. Ginger freezes well and the frozen ginger can easily be sliced into pieces as needed. Sometimes it is best to sauté thin slice of peeled ginger in oil to extract the flavor instead of using the fresh ginger, which may have too pungent a flavor for many. Pickled ginger is served with sushi as a palate cleanser. Crystallized ginger adds a sweet and spicy flavor to ice creams, cakes fruit salads and puddings. Ground ginger is added to breads cookies and cakes. Scroll below to see the nutrients and calories in ginger.