Ginger is a spice used in a variety of dishes from cookies and cakes to savory stir-fries. Fresh and ground ginger have distinctly different flavors, textures and uses. Traditionally, dried ginger was used in western dishes and fresh ginger in Asian or Indian meals. Ginger may also be used medicinally to treat nausea, gas and inflammation. Consult your health care provider before using ginger for medicinal, rather than culinary, purposes.
Origins and Identification
Ginger is the rhizome, or underground stem of Zingiber officinale. Ginger was first cultivated in China and India, making its way to Europe via spice traders. Fresh ginger is sold in small sections with a lumpy appearance. The rhizome has smooth tan skin and ivory to pale green flesh. If fresh ginger appears wrinkled or dried out, it is past its prime. Dried, ground ginger is a buff-colored powder.
Fresh Ginger
Fresh ginger may be minced, cut into slivers, or grated. Grating allows you to distribute the spicy flavor throughout a dish, avoiding unwanted bursts of heat. Cut a section of ginger with a sharp knife, then peel with a paring knife or vegetable peeler. Grate using a fine grater or microplane, allowing approximately a 1-inch chunk of ginger per tablespoon called for in your recipe. Add ginger to curries and stir-fries or pair it with meat and seafood. If you would like to use ginger medicinally, fresh grated ginger is the appropriate choice. Your healthcare provider can recommend the best ginger preparation and dosage for your needs.
Ground Ginger
Ground ginger flavors gingerbread and ginger snaps, as well as other baked goods. The ground spice can be used in stews and sauces, but the flavor lacks the depth and heat of fresh ginger. The powder is quite potent, so most recipes require only a very small amount. Purchase ground ginger in small amounts and use it quickly for the best flavor. Buy dried ginger root and grind your own powdered ginger in a spice grinder or mortar and pestle if you would like a flavor closer to fresh ginger.
Substitutions
Since ground ginger and fresh ginger have distinctly different flavors, you may not be happy substituting one for the other. If you do need to use ground ginger in place of fresh, use 1/8 tsp. of ground ginger for each tablespoon of fresh ginger. The substitution is less practical if you have fresh ginger and need ground. You will need 8 tbsp. of fresh ginger for each teaspoon of ground ginger.
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