Our Fresh Ginger is an appropriate ingredient in many products and is highly in demand for its superior qualities. Young ginger roots are juicy and fleshy with a very mild taste. Mature ginger roots are fibrous and nearly dry. A ginger-flavored liqueur called Canton is produced in the Guangdong province of China; it is advertised to be based on a recipe created for the rulers of the Qing Dynasty and made from six different varieties of ginger. Green ginger wine is a ginger flavored wine produced in the United Kingdom by Crabbie's and Stone's and traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. In Western cuisine, ginger is traditionally restricted to sweet foods, such as ginger ale, gingerbread, ginger snaps, ginger cake and ginger biscuits. Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger. In Myanmar, ginger is used in a salad dish called Gyin. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent.