In the Middle East, ginger is used to season couscous, tangines and slow-cooked meat dishes made with fruit. Ginger plays a key role in Indian dishes, and is a signature ingredient in Chinese, Japanese, Korean and Vietnamese cuisines for flavouring meat, seafood and vegetarian dishes. In this country, ginger is probably most recognized as a baking spice in cakes and cookies.
It is best to add Ground Ginger when the dish is almost finished cooking as it is easy to overcook which causes the flavour to quickly dissipate. If you are making something that is quite dry, dissolve the ginger powder in warm water or another warm liquid so that it can be evenly distributed in the dish.