The ground root of a dried, tuberous, tropical perennial, ginger has a warm aroma with a fresh, woody note and sweet, rich undertones. Cultivated by the ancient Chinese and Hindus, its flavor is hot, pungent, sweet and slightly biting. Perfect for Asian, Thai and Jamaican dishes. Commonly associated with gingerbread cakes and cookies. Tastes good in curries, stewed & baked fruits, chutneys, pumpkin & apple pies, puddings, quick breads, baked beans, carrots, winter squash, sauces, relishes & pickling.