Fresh ginger (also known as ginger root) has been a basic flavoring in Asian dishes for centuries and was also used in ancient Rome as well as medieval England. It has a pungent and spicy flavor. Native to tropical Asia, ginger is more likely to be used in its fresh or pickled form in Asian cuisines and in its dried or crystallized form in European and American cooking.

Ginger can also be dried and ground into a powder. This is not an appropriate substitute in recipes calling for fresh ginger. Crystallized (or candied) ginger has been cooked in a sugar syrup and coated with coarse sugar. Pickled ginger has been preserved in vinegar.

• Fresh ginger may be sliced, slivered or grated for use in savory dishes, such as stir-fries, vegetable side dishes, soups and fish dishes.
• Ground dried ginger is used in desserts and baked goods, such as gingerbread and pumpkin pie.
• Crystallized (or candied) ginger can be used as an ingredient in desserts or as a confection.
• Pickled ginger is used as a garnish for savory Asian dishes.

Fresh ginger is available in two forms, young and mature. The skin of young ginger is tender enough that it does not require peeling, but the tough skin of mature ginger should be peeled away before using. Most ginger available in supermarkets is mature ginger. Ground dried ginger is readily available in the spice section of the supermarket. Crystallized ginger is available in some large supermarkets and Asian markets. Pickled ginger can be found in Asian markets.

Ginger in all its forms is available throughout the year.

Buy fresh mature ginger that is firm with a smooth tan skin and a pungent fragrance. Avoid ginger with wrinkled skin. This is an indication that it is past its prime.

Fresh unpeeled ginger, tightly wrapped, may be refrigerated for three weeks. It may be frozen up to six months wrapped in plastic wrap and sealed in a plastic freezer bag. To use, slice off what is needed and return the remaining ginger to the freezer.

Ground dried ginger should be stored no more than four to six months or it will begin to lose its flavor. Crystallized ginger can be stored indefinitely in a tightly sealed container. Pickled ginger should be stored in its brine in the refrigerator. It will keep for up to six months.

To peel fresh ginger, use a paring knife with a sharp blade, taking care to remove only the tough outer skin since the most flavorful flesh is just below the surface. A vegetable peeler can also be used. The ginger root skin can be scraped off with the edge of a metal tableware spoon. Peel only as much as you need. Chop, mince or grate the ginger. Sliced ginger can be stir-fried in oil for flavor, then removed before serving.