Fresh ginger root is a staple in Japanese, Chinese, Korean and Indian cuisines, but western cooks are more familiar with the powdered form of the herb in baked goods. Ginger root powder provides the pungent spice of the fresh root, but is slightly milder. Try sprinkling a small amount over hot noodles or stir into soups, stews and vegetable dishes. In addition to cooking, the ground root may be encapsulated as a dietary supplement.