Ginger

It adds a wonderful, but not too spicy taste to almost any food. From peanut butter and ginger jelly sandwiches to oriental stir-frys, to Indian cuisine, to gingerbread cookies, ginger has found a permanent place in my kitchen.

Ginger is a root that is often sold in a relatively dry
form, and in powder form in the United States. Sometimes in ethnic
supermarkets the fresh young ginger is available. That type does not
even need to be peeled, eliminating waste. It also has a slightly more mellow flavor than the dried root, and can just be sliced and added to stir-frys. It is a great accompaniment for garlic in almost any dish.