Fresh ginger root (gan jiang) is a staple in Japanese, Chinese, Korean, and Indian cuisines, but Western cooks are more familiar with the herb's powdered form in baked goods.

Ginger root powder provides the pungent spice of the fresh root but is slightly milder. Try sprinkling a small amount over hot noodles or stirring it into soups, stews, and vegetable dishes.

In addition to cooking, the ground root may be encapsulated as a dietary supplement.