From classic holiday gingerbread cookies to Asian-inspired recipes such as this Easy Moo Shu Pork Stir-Fry, ginger adds subtle spice, warmth, and heat to both sweet and savory dishes. Both fresh gingerroot and ground ginger powder have plenty of health benefits; ginger is a popular digestive and a cup of freshly brewed ginger tea can help cure nausea and stomachaches. Since recipes usually call for one or the other, its important to understand the the difference between fresh and ground ginger, as well as whether or not theyre interchangeable. Well also explain where crystallized ginger comes into play.
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.
Crystallized Ginger
Candied or crystallized ginger is made by boiling peeled, sliced ginger with water until the ginger is tender. Its then cooked with sugar until the ginger becomes translucent and crystallized. You can snack on crystallized ginger, use it as a garnish on cookies or ice cream sundaes, or toss it with rice and roasted vegetables. It should not be used as a substitute for fresh or ground ginger.
Fresh Versus Ground Ginger
Fresh ginger comes in small pieces with a tan peel and has a pale yellow flesh. It is found in the produce section of the grocery store near other root vegetables. To prepare fresh ginger, remove the peel by using the edge of a sturdy spoon. Once its peeled, you can thinly slice, dice, or mince it; another option is to grate your fresh ginger on a fine Microplane. In addition to using it as an ingredient in a recipe, you can boil fresh ginger in water to make strong, fresh brewed ginger tea that has plenty of anti-inflammatory properties. You can also juice fresh ginger on its own or with lemon for a quick wellness shot.
Ground ginger is sold as a fine powder thats pale yellow-tan color. It can be found in the spice aisle. If the ginger on your spice rack no longer smells warm and peppery, thats a sign that its lost its flavor and should be replaced. The flavor of ground ginger is much more potent than fresh ginger. According to McCormick, ¼ teaspoon of ground ginger is the equivalent of one teaspoon of peeled and grated fresh ginger. However, the flavor in the finished dish will not taste exactly the same so dont make the swap unless youre in a pinch.
Fresh Ginger Vs. Ground Ginger: SPICEography Showdown
FAQ
How much ground ginger is equal to 1 tsp fresh ginger?
What can I use if I don’t have fresh ginger?
Is ground ginger just as effective as fresh ginger?
Can I substitute ground ginger for minced?
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?
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.
How much ground ginger should I use?
When you are converting grated ginger to ground ginger or vice versa, it is important to use the proper amount. If you are out of ground ginger or prefer to cook with fresh herbs, you will need to know how much to use. In general, 1 tablespoon of chopped fresh herbs is equivalent to 1/4 teaspoon of the dried, powdered version.
Is ground ginger better than fresh ginger?
While fresh ginger can be used to make hot ginger tea, it’s typically used in savory dishes to add flavor and heat. Because ground ginger has a stronger taste than fresh ginger, use 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger in your dish. So, how much powdered ginger equals fresh ginger?