It resembles long fingers jutting from a hand. OR ginger fresh ginger See ginger root . See galangal . Look for this in Asian markets. It's sold fresh, frozen, dried, or powdered, but use the dried or powdered versions only in a pinch.
European cooks like to use dried, ground ginger to flavor gingerbread and other baked goods.
Asian and Indian cooks prefer their ginger fresh, and they use it in spicy sauces and stir-fries. Ginger not only tastes good, it's also believed to have medicinal properties, and people sometimes use it to soothe their upset stomachs and boost their energy. Ground ginger isn't a good substitute for fresh, but dried whole ginger will work in a pinch, as will the minced or pur ed ginger that's sold in jars. These pink-tipped, shiny pieces of young ginger are mild and usually don't need to be peeled. They're easy to find in Asian markets.