Ginger is a knobby, tan-colored underground stem with a sharp, spicy flavor used in cooking all over the world. Fresh ginger looks like a twisted, bumpy tuber you might mistake for a small piece of driftwood, but when you slice it open, it releases a zingy, peppery aroma that can clear your sinuses.

Ginger shows up in stir-fries, curries, baked goods like gingerbread cookies, and even ginger ale. Many cultures have used ginger for thousands of years, both as a flavoring and as a remedy for upset stomachs. If you've ever had ginger tea when you felt queasy, you've experienced one of its oldest uses.

The word can also describe the reddish-orange color of the spice itself, like when someone has ginger hair (a warm, coppery red-orange color). Some people call orange cats ginger cats for the same reason.

When cooking with fresh ginger, you typically peel off the papery skin and then grate, slice, or mince the flesh inside. A little goes a long way: even a small piece adds powerful flavor. Ground ginger (the dried, powdered form) works differently in recipes and tastes slightly different from fresh, but both bring that distinctive warm, spicy kick that makes ginger unmistakable.