Basics

Ginger is a wonderful tropical root coming in two forms. Fresh and Dried. Fresh spring or young ginger and its older version are preferred by chefs. The young ginger is much more mild compared to the mature ginger, and the skin does not need to be peeled for use. The older it gets, the more fibrous and pungent. It's a trade off. Dried powder on the other hand, has it's uses in ginger bread and dried spice blends.

Producers

The worlds largest supplier of ginger is undoubtedly Jamaica. India, Africa, and China are close seconds.

Aromatics and Flavors

Peppery and sweet and spicy flavors with a pungent aroma when raw. Dried Ginger has no where near the same. Just remote hints of the same flavors.

Culinary Uses

Ginger has a plethora of sweet and savory uses. My favorite is Rice Wine Pickled and served with sushi. In this application, the ginger is used to cleanse the palate between bites. Some other familiar uses are Candied Ginger, Ginger Ale, Ginger Bread, and Ginger Snaps.