Ginger root is used throughout the world in both savoury and sweet dishes. Its spicy, warm flavour is essential to Asian cooking, both in its fresh form and ground in spice mixtures. Dried and candied ginger is also used extensively in the west for baking and desserts.
When dried, ginger is rock-hard and difficult to grind. We recommend always keeping some ground ginger on hand for easy use. Ground ginger keeps its flavour quite well and is suitable for a huge variety of uses. Whole dried ginger can be freshly ground, though, with a nice, sharp grater, and the flavour is stunning. It makes a big difference.
We also sell dried ginger in small, cracked pieces suitable for simmering in teas and other situations where you might want to infuse ginger flavour.