Ginger

Prized for its aroma and heat, ginger is one of the most used spices. Along with garlic and onions, ginger forms part of the triad of ingredients added to many meat dishes in India and Asia. Ginger comes in various forms; the fresh rhizome can be grated or pulped for sauces, stews, and curries. The fibrous flesh must be chopped into bits before putting it in the blender or food processor.

Young ginger has a thin skin that does not need to be removed; it is milder in flavor and best in simple syrups for drinks or in desserts. Ginger (and young ginger) juice can be used as a flavoring agent for drinks such as chai or syrups, but keep in mind that the juice is acidic and will curdle dairy. Dried ginger is sometimes sold as a whole root that can be tossed into broths and soups; more commonly, it’s powdered and used in baking. Fresh and dried ginger are very different in aroma and flavor, and I don’t find them interchangeable in recipes.