The juice from ginger roots is often used as a spice in Indian recipes, and is an quintessential ingredient of Chinese, Japanese and many South Asian cuisines for flavouring dishes such as seafood or goat meat and vegetarian cuisine. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavours of fresh and dried ginger are somewhat different. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
Ginger is low in saturated fat, and very low in cholesterol and sodium. It is also a good source of Vitamin C, Magnesium, Potassium, Copper and Manganese.