GroundGinger is used extensively in Indian and Oriental cuisines. A convenient alternative to freshginger and an essential ingredient for preparing pastes and marinades.
Freshginger is essential to Asian and oriental cookery. It is used in pickles, chutneys and curry pastes and the ground dried root is a constituent of many currypowders. Tender youngginger can be sliced and eaten as a salad. Sometimes the roots will produce green sprouts which can be finely chopped and added to a green salad. In the West, driedginger is mainly used in cakes and biscuits, especiallyginger snaps andgingerbread.Ginger is also used in puddings, jams, preserves and in some drinks likeginger beer,ginger wine and tea. Pickledginger is a delicious accompaniment to satays and a colourful garnish to many Chinese dishes. Preservedginger is eaten as a confection, chopped up for cakes and puddings, and is sometimes used as an ice cream ingredient.