This script may be used and modified, but the copyright notice must remain intact. Though it smells very spicy, the flavor is a combination of sweet and peppery. Recently, this root has edged its way into more mainstream cooking, but originally it was most frequently found in Asian and Indian cuisine.
Fresh ginger is a great addition to stir-fries, as it adds an interesting spice.
Young ginger has a pale skin and this is the mildest form. The more mature kind has a rougher surface, which needs to be peeled before using. This is the more common choice. Ground ginger is most commonly used in European and American cooking in baked goods - more and more, however, even mainstream cookbooks call for the freshly grated version. Although lacking the characteristic zip of the fresh form, ground ginger does make an excellent addition to soups and curries, as well as the occasional compote.