Ginger is commonly used as a spice in Indian dishes, and is also a quintessential ingredient of Chinese, Japanese and South Asian cuisines for flavouring seafood, meat and vegetarian recipes. Peel, chop or grate fresh gingerroot to kick up the flavours in curries, soups and noodles. Powdered dry gingerroot is typically used to flavour gingerbread, cookies, cakes, ginger ale, and ginger beer. This spicy root has endless uses! Try fresh ginger in a pork cashew curry (above left), ginger black bean sauce (top right), or sliced and sautéed with baby bok choy (bottom right).