Ginger -

Adrak. One of the earliest known oriental spices, this rhizome or root stem has a hot, spicy and aromatic flavor. It is used as fresh ginger root or dry ginger powder in curries and rice, many times in combination with garlic. Whole dried ginger root is sometimes used to flavor pickles.

In South India, ginger is used in the production of a candy called Inji-murappa ("ginger candy" from Tamil). This candy is mostly sold by vendors to bus passengers in bus stops and in small tea shops as a locally produced item. Candied or crystallized ginger (ginger cured with sugar) is also common. Additionally, in Tamil Nadu, especially in the Tanjore belt, a variety of ginger which is less spicy is used when tender to make fresh pickle with the combination of lemon juice or vinegar, salt, and tender green chili peppers. This kind of pickle was generally made before the invention of refrigeration and stored for a maximum of 4-5 days. The pickle gains a mature flavor when the juices cook the ginger over the first 24 hours. Ginger is also added as a flavoring in tea. Dried ginger ("sukku" or "soont") is used in tea or coffee and also in siddha medicine.

In Bangladesh, ginger is called Aadha and is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic.

In Burma, ginger is called "gyin". It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.

In Indonesia a beverage called Wedang Jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe or djahe, as a frequent ingredient in local recipes.

In Southeast Asia, the flower of the Torch Ginger (Etlingera eliator) is used in cooking. The unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savory soups, like Assam Laksa.