produces a hot, fragrant kitchen spice.
Young ginger rhizomes are juicy and fleshy with a very mild taste.
They are often pickled in vinegar or sherry as a snack or just
cooked as an ingredient in many dishes.
Mature ginger roots are fibrous and nearly dry. The juice from old
ginger roots is extremely potent and is often used as a spice in
Indian recipes, and is a quintessential ingredient of Chinese,
Korean, Japanese and many South Asian cuisines for flavoring dishes
such as seafood or goat meat and vegetarian cuisine.
Ginger acts as a useful food preservative.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to
1. Powdered dry ginger root is typically used as a flavoring for
recipes such as gingerbread, cookies, crackers and cakes.
Ginger has been found to be effective in multiple studies for
treating nausea caused by seasickness, morning sickness.
Ginger has been claimed to decrease the pain from arthritis. It also
has blood thinning and cholesterol lowering properties that may make
it useful for treating heart disease.