Only the rhizome, often incorrectly called ginger root, is used from true ginger. Its taste is very distinctive, aromatic, slightly fruity to citrus and sweetly spicy (in larger quantities it can also be very sharp). The rhizome should be greyish-white to yellow-brown in colour and firm to the touch. It forms relatively complicated shapes that resemble strong rounded roots, the flesh is light yellow, juicy, woody in older rhizomes.
Ginger changes its taste depending on the type of preparation and the age of the rhizome. The best way to preserve the taste is if it is added to the dish at the end of cooking. In addition, fried ginger tastes different than boiled ginger, so it is necessary to handle this spice carefully and purposefully. It is best to store ginger rhizomes in the refrigerator, wrapped in a paper towel and tightly closed in a microtene bag. Ginger preserved in this way will stay fresh for several weeks.

Ginger is a typical spice of the Far East. Dried ginger is part of the curry spice blend and goes well with lamb
and poultry, fish and seafood. It is also often used in British cuisine. It is a common ingredient in sweet dishes – gingerbread, cut pastries, milk rice, fruit salads and fruit desserts.

Pickled is eaten, for example, with sushi, candied is used in desserts as a mildly spiced fruit.

Fresh ginger is first stripped of its peel, but only in the areas that will be processed. It can then be grated or thinly sliced. It is also often cut into thin chips, roughly the size of a match, like a julienne vegetable.

Today, ginger is mostly grown in India, Indonesia, China, Japan, Australia, South America and Nigeria.
Ginger tea is used in alternative medicine for rheumatism, muscle pain or colds. Ginger stimulates appetite, supports digestion and relieves stomach cramps.