Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine to cover up other strong odors and flavors such as in seafood and mutton.
Ginger is also made into candy, is used as a flavoring for cookies, crackers and cake, and is the main flavor in ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the similar, but somewhat spicier beverage ginger beer. A ginger-flavored liqueur called Canton is produced in the Guangdong province of China; it is advertised to be based on a recipe created for the rulers of the Qing Dynasty and made from six different varieties of ginger. Green ginger wine is produced in the United Kingdom traditionally Crabbie's and Stone's, in a green glass bottle. Ginger is also used as a spice added to hot coffee.
In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles.
In Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps (a type of cookie), ginger cake and ginger biscuits.
Powdered dry ginger (ground ginger) is typically to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.
In Myanmar, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.
Ginger has a sialagogue action, stimulating the production of saliva.
source : hydroponicsearch
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