Fresh ginger root (gan jiang) is a staple in Japanese, Chinese, Korean and Indian cuisines,
but western cooks are more familiar with the powdered form of the herb in baked
goods.
Ginger root powder provides the pungent spice of the fresh root, but is
slightly milder. Try sprinkling a small amount over hot noodles or stir into
soups, stews and vegetable dishes.
In addition to cooking, the ground root may
be encapsulated as a dietary supplement.
