Used to flavor food for more than , years, ginger enhances sweet and savory dishes alike. Ginger also has medicinal properties, according to the University of Maryland Medical Center. If your recipe or remedy calls for fresh ginger or ginger root, dry ginger might work as a substitute. Medicinal use of ginger is considered complementary medicine, so consult with your doctor before trying any ginger remedy.
Uses
Bakers use ginger in gingerbread and cookies. Ginger's spice adds bite to traditional Asian and Indian cuisine, as well as modern meals. Ginger is also used to make some teas and ales.
Indian, Arabic and Asian herbalists have used ginger as medicine for thousands of years, according to the University of Maryland Medical Center. It may help nausea and vomiting from motion sickness, pregnancy, surgical anesthesia and chemotherapy. Ginger may also have anti-inflammatory properties. Check with your health care provider before using ginger for medicinal purposes.
Properties
While you can substitute dried ginger for fresh, the flavors and aromas are not identical. Fresh ginger, or ginger root as it's often called, has a strong flavor that's both peppery and sweet. Fresh ginger is juicy and has a lemony scent. Dried ginger doesn't emit the lemony aroma, especially when it's stored for a long time. Dried products are also fibrous and less pungent than fresh ginger, according to Susheela Raghavan's "Handbook of Spices, Seasonings, and Flavorings."
Expert Insight
Dried ground ginger doesn't substitute well for fresh ginger, cautions The Cook's Thesaurus website. The site suggests dried whole ginger as a better replacement. Dried whole ginger is sometimes labeled as "dehydrated whole ginger."
Amounts
If you opt for dried ground ginger, The Cook's Thesaurus recommends substituting 1/4 tsp. of ground ginger for 1 tbsp. of fresh, grated ginger. Grate or grind dried whole ginger before using the same substitution ratio. Some manufacturers suggest soaking dried whole ginger in water for an hour, then using the same measurements you'd use for fresh ginger.
Options
In addition to using dried ginger as a substitute for the fresh root, The Cook's Thesaurus suggests minced or pureed ginger in jars. Crystallized ginger also works if you rinse away the sugar coating. Green ginger may work if prefer a mild flavor. Galangal -- also called Thai or Siamese ginger -- is even more pungent than regular ginger for spicy dishes.
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