Ginger is used fresh or as a dried spice known as (ground) ginger powder and the taste will differ depending on what is being used while cooking. The taste is sharp and can burn a bit, so be careful when using ginger and not go overboard with it. Today the spice is used in everything from dressings, marinades, sauces, in juices and also populær as ginger shots.
When picking the right gingers they should be firm and not wrinkly as it will be too mature and can be very dry. Gingers are commonly found in supermarkets, asian stores and greengrocers.
I usually split the ginger into smaller pieces and freeze them in bags or containers and take it out when needed as I mostly use it for soups. It can be an advantage to remove the peel before freezing to avoid doing it while defreezing. Remember like everything else that gets frozen it will loose its flavour over time so it might be a good idea to purchase a small amount when you need it, depending on how often you use it in the dishes you make.
