Ginger can be utilised in both raw and cooked applications and is most often used as a spice or herb in fresh, dried, ground, pickled, or powdered form. Ginger can be minced and added to smoothies, shredded and mixed into salads, noodle dishes, or tofu dishes, and blended into dressings and marinades. Ginger can also be used in cooked applications, tossed into soups, curries, roasts, and stews, baked into cookies, bread, and muffins, or used to flavour meats, gravies, and vegetable dishes. In addition to culinary dishes, ginger is often used as flavouring for beer, tea, candies, and lozenges, or it can be pickled and paired with fresh seafood or kimchi. Ginger pairs well with meats such as poultry, beef, pork, and fish, other seafood, carrots, brussel sprouts, spinach, lentils, chickpeas, cranberries, and chocolate.
To store, Ginger is best kept refrigerated in the crisper drawer or grated and frozen.