Editing Ginger (section)

===Culinary===
[[File:Ingwer 2 (fcm).jpg|thumb|right|Fresh ginger rhizome]]
[[File:Fresh ginger.jpg|thumb|Freshly washed ginger]]

Ginger is a common spice used worldwide, whether for meals or as a folk medicine.<ref>{{Citation|last=Ravindran|first=P.N.|chapter=Introduction|pages=16–29|publisher=CRC Press|isbn=978-1-4200-2336-7|doi=10.1201/9781420023367-5|title=Ginger|year=2016}}</ref> Ginger can be used for a variety of food  items such as vegetables, candy, soda, pickles, and alcoholic beverages.<ref name=":1" />

Ginger is a fragrant kitchen spice.<ref name="Kew">{{cite web|url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:798372-1|title=''Zingiber officinale'' Roscoe|date=2017|website=Kew Science, Plants of the World Online|publisher=[[Royal Botanic Gardens, Kew]]|access-date=25 November 2017}}</ref> Young ginger rhizomes are juicy and fleshy with a mild taste. They are often [[pickled]] in [[vinegar]] or [[sherry]] as a snack or cooked as an ingredient in many dishes. They can be [[steeped]] in boiling water to make ginger [[herb tea]], to which [[honey]] may be added. Ginger can be made into candy or [[ginger wine]].

====Asia====
Mature ginger rhizomes are [[fibrous]] and nearly dry. The juice from ginger roots is often used as a seasoning in [[Indian cuisine|Indian recipes]] and is a common ingredient of [[Chinese Cuisine|Chinese]], [[Korean cuisine|Korean]], [[Japanese Cuisine|Japanese]], [[Vietnamese cuisine|Vietnamese]], and many South Asian cuisines for [[flavoring]] dishes such as [[seafood]], [[meat]], and [[vegetarian dishes]].

[[File:Ginger in China 01.jpg|thumb|Two varieties of ginger in China]]

In Indian cuisine, ginger is a key ingredient, especially in thicker gravies, as well as in many other dishes, both vegetarian and meat-based. Ginger has a role in traditional [[Ayurvedic]] medicine. It is an ingredient in traditional Indian drinks, both cold and hot, including spiced ''[[masala chai]]''. Fresh ginger is one of the main spices used for making [[pulse (legume)|pulse]] and [[lentil]] curries and other vegetable preparations. Fresh ginger together with peeled garlic cloves is crushed or ground to form [[ginger garlic masala]]. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. In south India, "sambharam" is a summer yogurt drink made with ginger as a key ingredient, along with green chillies, salt and curry leaves. Ginger powder is used in food preparations intended primarily for pregnant or [[nursing]] women, the most popular one being ''katlu'', which is a mixture of gum resin, ''[[ghee]]'', nuts, and sugar. Ginger is also consumed in candied and pickled form. In Japan, ginger is pickled to make ''[[beni shōga]]'' and ''[[gari (ginger)|gari]]'' or grated and used raw on [[tofu]] or [[noodle]]s. It is made into a candy called ''shoga no [[Sugar|sato]] [[Tsukemono|zuke]]''. In the traditional [[Korean cuisine|Korean]] ''[[kimchi]]'', ginger is either finely minced or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process.

[[File:Steamed salted fish diced chicken rice 02.jpg|thumb|upright|A Chinese dish with ginger slices. It shows the typical amount of ginger consumed each meal.]]
In [[Myanmar]], ginger is called ''gyin''. It is widely used in cooking and as a main ingredient in [[traditional medicine]]s. It is consumed as a [[salad]] dish called ''gyin-thot'', which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called ขิง ''khing'', it is used to make a ginger garlic paste in cooking. In [[Indonesia]], a beverage called ''[[wedang jahe]]'' is made from ginger and [[palm sugar]]. Indonesians also use ground ginger root, called ''jahe'', as a common ingredient in local recipes. In [[Malaysia]], ginger is called ''halia'' and used in many kinds of dishes, especially soups. Called ''luya'' in the [[Philippines]], ginger is a common ingredient in local dishes and is brewed as a tea called ''salabat''.<ref name="hardon">{{cite book|url=https://books.google.com/books?id=0HzoNfy-__EC&q=ginger+philippines+sore+throat|title=Applied health research manual: anthropology of health and health care|vauthors=Hardon A, Boonmongkon P, Streefland P, Tan ML|publisher=Het Spinhuis|year=2001|isbn=978-90-5589-191-7|edition=3rd|location=Amsterdam}}</ref><ref name="co">{{cite book|title=Common medicinal plants of the Cordillera region (Northern Luzon, Philippines)|vauthors=Co LL, Taguba YB|publisher=Community Health Education, Services and Training in the Cordillera Region (CHESTCORE)|year=1984|isbn=978-971-8640-00-5}}</ref> In [[Vietnam]], the fresh leaves, finely chopped, can be added to shrimp-and-yam soup (''canh khoai mỡ'') as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. Candied ginger is sometimes a component of Chinese candy boxes, and a [[herbal tea]] can be prepared from ginger. Raw ginger juice can be used to set milk and make a [[dessert]], [[ginger milk curd]].

====North America====
In the [[Caribbean]], ginger is a popular spice for cooking and for making drinks such as [[sorrel (drink)|sorrel]], a drink made during the Christmas season. [[Jamaican cuisine|Jamaicans]] make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake.

====Western countries====
[[File:Gingerbread landscape.jpg|thumb|[[Gingerbread man]] and his wife with a [[gingerbread house]]]]

In [[Western cuisine]], ginger is traditionally used mainly in sweet foods such as [[ginger ale]], [[gingerbread]], [[ginger snap]]s, [[parkin (cake)|parkin]], and [[speculaas]]. A ginger-flavored [[liqueur]] called [[Domaine de Canton (liqueur)|Canton]] is produced in [[Jarnac]], France. [[Ginger wine]] is a ginger-flavoured wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. On the island of [[Corfu]], Greece, a traditional drink called τσιτσιμπύρα (''tsitsibira''), a type of [[ginger beer]], is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the [[United States of the Ionian Islands]].

Fresh ginger can be substituted for ground ginger at a ratio of six to one, although the flavours of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavouring for recipes such as [[gingerbread]], [[cookie]]s, [[cracker (food)|crackers]] and cakes, [[ginger ale]], and [[ginger beer]]. Candied or [[crystallized ginger]], known in the UK as "'''stem ginger'''", is the root cooked in sugar until soft, and is a type of [[confectionery]]. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.

====Middle East====
Ginger is used in [[Iranian cuisine]]. Ginger bread is a kind of cookie traditionally prepared in the city of [[Gorgan]] on the holiday of [[Nowruz]] (New Year's Day).<ref>{{cite web|url=https://www.isna.ir/amp/golestan-17943/|title=National registration of Gorgan gingerbread as an intangible cultural heritage in the national monuments of the country (translated from Farsi)|publisher=Iranian Students News Agency}}</ref>