Ginger is a spice that imparts warm, pungent flavors to your recipes. It also has a long history of use in traditional medicine as a treatment for nausea, colds and joint pain. Fresh ginger and ground ginger have the same flavor. When you do not have ginger in the form that your recipe calls for, you need modify the quantity that you use when substituting the other. Recommendations for how much to substitute vary widely from 1 tbsp. of grated fresh ginger for each 1/8 tsp. of ground ginger to 2 tsp. of minced fresh ginger for each teaspoon of ground ginger, or a 1-inch piece of fresh ginger for 1 1/4 tsp. of ground or 1 tbsp. of crystallized ginger.
Origin
Ginger is native to Asia, but cultivated in numerous tropical climates. The Chinese people have used it in their cuisine and traditional medicine for two millennia, according to WholeHealthMD.com. The Greeks, who baked with it, created gingerbread. In the Caribbean, you will find it featured in ginger beer, a popular beverage. In the Americas, it found a home in ginger ale, cookies and pumpkin pie.
Substitutions
As a rule, you need a larger quantity of fresh herbs and spices in recipes than you do for dried or ground ones. If your recipe requires 1 tbsp. of fresh ginger, substitute 1/4 tsp. of ground ginger in its place. In some recipes, you might need as much as 1/2 tsp., according to the University of Nebraska, Lincoln Cooperative Extension. Start with the smaller quantity, since you can always add more if needed.
Fresh Ginger
Fresh ginger, or Zingiber officinale, is the root of the plant. The rhizome has a dense outer skin that protects the pulp or meat. The larger the root, the more mature and more pungent the ginger will be. Wrinkled skin on fresh ginger indicates that the root is past its prime and likely to have less flavor or potency. If the root is wrinkled, slightly more may be needed for substitution than if the root were fresh. Wrap fresh ginger root in paper towels and store it in the refrigerator for two to three weeks. Freeze it for longer storage.
Ground Ginger
Ground ginger comes from the dried root of the ginger plant. Once processed, you can expect it to maintain its pungency in a cool, dry place for a year, according to the University of Nebraska, Lincoln Cooperative Extension. Steam from hot dishes and moisture shortens the life of ground ginger. Always pour it into a spoon, instead of sprinkling it into a dish to avoid accidentally sprinkling in too much.
Considerations
Ginger tea, ginger beer and similar beverages contain larger amounts of ginger per serving than a ginger snap or dishes that have ginger flavoring. Consuming fresh ginger for health is usually safe, but it may cause stomach irritation in large quantities. Ginger also can interfere with blood clotting and decrease blood sugar levels, according to MedlinePlus.
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