Ginger
Ground ginger is the one spice that works as hard in a gingerbread or a marinade as it does in a cup of hot tea. Warm, sharp, a little sweet.
What It Is
This is dried, ground ginger root, the same root you see fresh in the produce aisle but with a more concentrated, slightly different heat. Fresh ginger is bright and juicy; the ground version is warmer and earthier, and the two are not always interchangeable. Most cooks keep both.
Ginger has been a kitchen staple across Asia, India, and the Middle East for thousands of years. It found its way into European baking during the medieval period, which is why it anchors so many holiday sweets. Its heat comes from compounds that mellow beautifully with sugar, fat, and heat.
What To Do
Start with a quarter teaspoon when you are unsure, then taste. It belongs in gingerbread, pumpkin pie, carrot cake, and spiced cookies. It is also at home in savory dishes: stir-fries, curries, marinades for chicken or pork, and lentil soups. Pair it with cinnamon, cardamom, cloves, or turmeric and the flavors multiply.
For a simple tea, stir a quarter teaspoon into hot water with honey and a squeeze of lemon. Store ground ginger in a sealed container away from heat and light. It keeps for about a year before the flavor starts to flatten.
