Ginger comes from the root of the plant Zhingiber officianal, a native plant of southern Asia. People have used ginger to flavor food and to treat ailments for thousands of years. You can purchase fresh ginger root in the produce section of many supermarkets, or find powdered ginger, made from the dried, ground root, in the spice aisle. Both have many uses and share many properties.
Medicinal Uses
Ginger is a treatment for motion sickness and nausea. The University of Maryland Medical Center reports pregnant women that take 1 g ginger a day for up to four days report more relief from nausea and vomiting than those taking a placebo. These women took powdered ginger in capsule form. You may also sip ginger ale or make ginger tea by boiling slices of ginger root, though the concentration of ginger in these methods is not as pronounced as when taking powdered ginger. Among 80 sailors prone to motion sickness, those that took powdered ginger reported more relief from symptoms. Ginger may also help reduce inflammation, such as that experienced by osteoarthritis sufferers. And spicy ginger can help open clogged sinuses. Ginger tea is sold in health food stores as a home remedy for congestion, but you can make you own tea by simmering sliced ginger in water and stirring in honey to taste.
Culinary Uses
Ginger flavors many Asian cuisines. Ginger lends its name to ginger snaps and ginger ale. It gives jerk and Szechuan cooking a spicy bite and blends well with chilis and other peppers. Fresh ginger works well sliced into stir fries, but powdered ginger blends better into cookie batter. Whole slices of ginger contain a peppery bite you may not want to encounter in a dish, so chopping or grating tones down the bite. Whole ginger soaked in a sugar solution then dried becomes candied ginger, which makes a spicy addition to cookies and cakes, or mixed into ice cream.
Using Ginger
To cook with fresh ginger, peel and slice, chop or grate it. The root is tough and fibrous, so can be a challenge to prepare. Fresh ginger root has a sweeter flavor, while powdered ginger has a stronger, more peppery flavor. In recipes, you can substitute 1/8 tsp. powdered ginger for every tablespoon of fresh, grated ginger.
Storing Ginger
Store fresh ginger unpeeled, wrapped in plastic wrap in the refrigerator's crisper. It should keep for up to three weeks. Discard the ginger root if it becomes spongey or moldy. You can freeze ginger root, also unpeeled, for up to six months. Store ginger powder in a sealed container in a cool, dry place. Discard the powder if it no longer tastes or smells strongly of ginger.
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