Fresh ginger root is used in many cuisines around the world, but particularly Chinese, Japanese, Korean, and Indian cuisine. Slices of the fresh root can be steeped in liquids, soups, broths, stocks, and sauces. It is commonly made into teas this way. Alternatively, the root can be smashed or chopped fine and incorporated into pastes and tempering’s for curries, stews, dals, ferments, and more. Fresh ginger root can also be picked, as is commonly served with sushi. Ginger is often processed into dried ginger powder or crystallized ginger which opens up another world of possibilities, including baking.