how much dried ground ginger equals fresh ginger

Ground ginger adds a warming, subtly spicy flavor to whatever dish its in, savory or sweet. Here’s what you need to know about this spice and how to use it.

Ground ginger, also known as ginger powder, is a spice commonly associated with wintry baked goods, like gingerbread. Its sweet, floral, slightly peppery flavor pairs so well with other warming spices, like nutmeg, clove, and cinnamon, but it can do so much more than it’s known for.

Here’s everything you need to know about ground ginger, and oft-overlooked spice that deserves a place in your pantry.

Often used in: Baked goods, but also in places fresh ginger might typically be seen, like curries, stews, or braises

Substitutes: Fresh ginger, or measure for measure with allspice, cardamom, cinnamon, mace, nutmeg, or pumpkin pie spice

Converting fresh ginger to ground ginger and vice versa is easy. You’ll need to use more because ground ginger is more concentrated. For every 1/4 teaspoon of ground ginger, use 1 tablespoon of fresh-grated ginger in recipes. This works in the opposite direction as well.

What is Ground Ginger and How is it Different from Fresh Ginger?

When you think of ginger, you probably think of the knobby, papery-skinned, golden-fleshed rhizome found in the produce section of the supermarket. Today it’s used as a spice in many different cuisines around the world, but the plant itself originally comes from Southeast Asia, specifically the maritime nations of Brunei, East Timor, Indonesia, Malaysia, the Philippines, and Singapore. Eaten fresh it can be grated, steeped, pickled, sliced, and candied.

Ground ginger is made from pulverized, dried ginger root, and as a dry spice, it’s used most often in baked goods, but it can also make appearances in places where fresh ginger might typically be seen, like curries, stews, or braises.

How to Store

Just like you would other spices, ground ginger needs to be stored in an airtight container away from heat and light, like in your pantry, cabinet, or spice drawer. Ground ginger will last up to two years but can lose its potency and flavor well before this, so it’s best practice to label your spices with the date so you can easily go through and discard and replace anything that’s past two years old.

If you smell your ground ginger and get no fragrance at all, it might also be a good time to replace it.

Fresh Ginger Vs. Ground Ginger: SPICEography Showdown

FAQ

How much dried ground ginger to substitute for fresh?

What is the ratio of powdered ginger to fresh ginger?

How much ground ginger is equal to 1 inch fresh ginger?

Is powdered ginger just as good as fresh ginger?

How do you convert dried ginger to fresh ginger?

When converting dried ginger to fresh ginger in a recipe, it’s important to get the right amounts. Measuring ginger can be tricky, as dried ginger is more concentrated than fresh ginger. As a general rule, one teaspoon of grated or chopped fresh ginger equals ¼ to ⅓ teaspoon of dried ground ginger.

Is ground ginger as effective as ginger root?

Fresh ginger root has more benefits compared to ground ginger. Ground ginger may maintain its benefits depending on the shelf like it takes. Both its nutritional and organoleptic properties are lost over time.

What is the difference between fresh ginger and dried ginger?

Fresh ginger is harvested from the ginger root plant and is usually found in the produce aisle of a supermarket. Dried ground ginger, on the other hand, is made by grinding the dried ginger root into a fine powder. While both forms of ginger have a similar taste and smell, fresh ginger has a more potent flavor and aroma.

How much ground ginger should I substitute for fresh ginger?

Substitutions range from 1 tablespoon of grated fresh ginger for each 1/8 teaspoon of ground ginger to 1 teaspoon of minced fresh ginger for each 1/2 teaspoon of ground ginger, according to the information we have. In addition, how much ground ginger should I use in place of fresh ginger?