Ground ginger is made by drying and finely grinding the rhizome of the ginger plant (Zingiber officinale). It has a warm, sweet, slightly spicy flavor that differs from the brighter flavor of fresh ginger and adds depth to both sweet and savory dishes. During drying, some of the naturally occurring gingerols found in fresh ginger are converted into shogaols, giving ground ginger a distinct phytochemical profile. With most of its water removed, ground ginger provides concentrated amounts of many ginger compounds by weight. Its long shelf life and versatility make it an easy way to incorporate ginger into baking, curries, soups, spice blends, and beverages.