Eating my ginger creme brulee ice cream this morning (yes, it's breakfast...what of it?) it struck me that the last time I tasted something so strongly gingery was when eating sushi. Ginger seems to be one of those ingredients that goes equally well in sweet and savory dishes. Lemon and lime are another example.
What else do you use in both sweet and savory? Anything that works unexpectedly well in one or the other?