Ginger 1 article

Fresh ginger brings a pungent, citrusy heat from the rhizome of Zingiber officinale, while dried ground ginger is warmer and more concentrated. Typical kitchen uses include grated in cooking, stir-fries, curries, and baked goods. With ginger, form matters: whole, fresh, dried, ground, or bottled versions can behave differently in recipes, and packaged blends should be read as formulated products rather than assumed equivalent to the base ingredient.