What it is, what it does
Culinary ginger is the knobbly root of the ginger plant and has been grown and used in cooking for thousands of years. An especially healthful addition to the diet, ginger's anti-inflammatory properties mean it can prevent and relieve colds and flu. It aids digestion and is also used as a remedy for nausea and headaches.

In the kitchen
Ginger is essential to most Oriental and Asian cuisines. The addition of a little ginger is the clever Chinese method of removing strong fishy smells. Ginger works particularly well with beef, pork, chicken, all seafood, beetroot, chocolate, cream and rhubarb. Dried ginger is mainly used for sweet baking and desserts, but Moroccan stews and rice dishes are a notable exception.

Varieties
Dried ginger has a hotter, spicy flavour than the fresh root. The best dried ginger is said to come from Cochin in India; it has a soft yellow colour and a rich, sweet, peppery flavour. Ginger purée is a convenient alternative to peeling and mincing the fresh root - in fact ginger and garlic are used so often in Indian cooking that cooks purée them together in quantity, ready to add to dishes as needed.