A spice that comes from the rhizome (a thick underground stem) of the Zingiber officinale plant. Ginger can be used fresh (often called root ginger or ginger root) or dried and ground to a powder. Ginger adds a touch of heat to both sweet and savoury dishes and is used in cuisines throughout Asia and Europe.

In South-east Asia and the Indian subcontinent, fresh ginger is frequently added to curry pastes and it's often cooked with fish dishes in China. In Europe, dried ginger is more frequently used in baking, as in the classic parkin of northern England. It can also be used in drinks, as in ginger 'tea' and ginger beer, and can be preserved in sweet syrup (known as stem ginger).

Ground ginger should be replaced frequently because, like other dried spices, it quickly loses its pungency when ground. When buying fresh ginger, look for plump rhizomes that are not wrinkled and store in the fridge.