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.
Where to Buy
Ground ginger can be found in the spice aisle of any major grocery store. If you want to purchase ground ginger online, we recommend Burlap & Barrel, Diaspora Co, or The Spice House.
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.
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QA: – What’s better?
FAQ
How much ground ginger is equal to 1 teaspoon grated ginger?
What is a substitute for 1 inch grated ginger?
What is the alternative to grating ginger?
Is ground ginger powder the same as fresh ginger?
Can you use fresh ginger instead of ground ginger?
Ground ginger is stronger and more pungent than fresh ginger, so use about half a teaspoon of ground ginger for every tablespoon of fresh ginger your recipe calls for. This swap works best in marinades, sauces, soups, or anywhere the fresh ginger in the recipe is finely minced or grated and easily mixes in with the dish.
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.
Can I substitute ground ginger for crystallized ginger?
If you have a recipe that calls for this ingredient, you can substitute 1/8 teaspoon of ground ginger for every tablespoon of crystallized ginger. You may need to add sugar, to taste, to compensate. If your recipe uses crystallized ginger as a garnish, choose something else, or omit it. Ground ginger won’t be a good substitute in this situation.
What can I substitute for fresh ginger?
If you’re out of fresh ginger, try one of these substitutes: Dried ground ginger is the next best thing if your recipe calls for fresh ginger. Ground ginger is stronger and more pungent than fresh ginger, so use about half a teaspoon of ground ginger for every tablespoon of fresh ginger your recipe calls for.