Ginger

Warm and sweet from zingiberene, with the pungency coming from gingerol. Cooking converts gingerol to zingerone, which is milder and sweeter, so cooked ginger and raw ginger are not interchangeable seasonings. Not a substitute for galangal in either direction despite the resemblance: galangal runs camphoraceous on 1,8-cineole where ginger runs warm. Less fibrous than galangal, so it can be minced rather than grated. Its protease, zingibain, will break down proteins on long contact, which is useful in a marinade and a problem in a dairy set.