The other major producers in the world include Brazil, Jamaica (whence the best quality is exported) and Nigeria--whose ginger is rather pungent, but lacks the fine aroma of other regions. World-wide, ginger is among the most important and valued spices:

India

Totally different is the flavour of fried ginger (preferred in India and Sri Lanka). If chopped ginger is fried (typically, together with garlic or onion), the hot and spicy taste gives way to a mild, rich flavour. Northern Indian recipes are renowned for making use of this technique as the basis for delicious sauces to vegetable or meat dishes.

China

In Chinese cuisine, fresh ginger is both boiled and fried. Food that needs a long simmering time is often flavoured with slices of ginger, because the slices release their flavour quite slowly. On the other hand, stir-fries (food rapidly cooked in very hot oil, with constant stirring) make ample and delicious use of fried ginger slices.

A great and well-known recipe of the latter kind is gong bao, also spelled kung pao. Meat pieces (typically, chicken) previously marinated in soy sauce and rice wine are stir-fried in chili-flavoured oil together with a good amount of ginger and some garlic. The dish acquires a distinct character by addition of peanuts. With its liberal use of chilies and fresh ginger, gong bao illustrates the piquant cuisine of Szechuan, China's most spicy cooking style.

Thailand

If fresh ginger is cooked, it will increase in pungency but decrease in freshness. Thais add grated ginger, or their local variety of galangal, together with many other ingredients (in the form of curry pastes) to their creamy coconut milk curries. Thai ginger is one of the principal ingredients in their classic Tom Yum soup dish.

Indonesia

Indonesians frequently use spice pastes based on fresh chilies and ginger to rub meat before grilling or baking.

Japan

Ginger has its place even in the cuisine of Japan, where it is used in small quantities only. For example, chicken is flavoured by rubbing it with juice obtained from squeezing fresh ginger. Pickled ginger which owes its reddish-pink colour to perilla leaves, is prepared from very young ginger rhizomes and is often served with sushi.

Tea

Ginger tea, prepared by cooking slices of fresh ginger for a few minutes, is a spicy and healthy drink enjoyed in hot tropic climates (Indonesia), but also in the chill Himalayas (Sikkim and Tibet). It is renowned as a cure-all for a wide variety of ailments and for mild fevers, and colds.