Ginger has widely been in use in India and China, from very ancient times. Small wornder, it's the earliest of all spices to be introduced in Europe. Hot and penetrating , ginger is slightly biting too. It is the freshly dried, powdered or pureed rhizome of a perennial herb. All over the world, ginger finds a wider use in foods, beverages, preservatives, medicines and perfumery.
Young ginger rhizomes 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. They can also be stewed in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy.
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 Indian recipes, and is an quintessential ingredient of Chinese Cuisine, Japanese Cuisine and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.