Ginger produces a hot, fragrant kitchen spice.  Young ginger rhizomes are juicy and fleshy
with a mild taste. They are often pickled in vinegar or sherry as a snack or cooked as an
ingredient in many dishes. They can be steeped in boiling water to make ginger herb tea, to
which honey may be added. Ginger can be made into candy or ginger wine.
Mature ginger rhizomes are fibrous and nearly dry. The juice from ginger roots is often used
as a seasoning in Indian recipes and is a common ingredient of Chinese, Korean, Japanese,
Vietnamese, and many South Asian cuisines for flavoring dishes such as seafood, meat, and
Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavors
of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used
as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and
ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and
is a type of confectionery.