No. Ground ginger is simply ginger, dried and ground, as the name suggests. Crystallized ginger is ginger that has been preserved through cooking and blending with syrup and sugar.
Crystallized ginger is made by boiling pieces of ginger in water with sugar. Once it has come to a boil and simmered the pieces should be drained then baked in an oven at a low temperature until the pieces are completely dry.
No. If there's an expiration date on something, then it is there for a reason.
Yes, fresh ginger shouldn't have any gluten in it at all. you might have to check any labels if it is crystallized, or dried.
If you are fine, without upset stomach, I think you should forget about the incidence. Moreover, if the taste wasn't bad there is no need to worry either. Chocolate and crystallized ginger usually have a long shelf life.
Crystallized intelligence is the capacity to think logically and solve problems in hard situations. Crystallized intelligence is the ability to use skills and experience.
Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. Otherwise, you are fairly safe to use ground, minced, and grated ginger interchangeably unless the ginger is being used for garnish purposes (sushi, for instance). The thing to remember is that ground ginger is exponentially more potent than fresh ginger. Ultimately it comes down to a matter of personal taste, but I rarely use more than a few pinches of the ground stuff.
Well for a dog to eat ginger isn't healthy but its also not safe but if your dog eats a very small portion he/she she be okay but I would go to the vet to make sure he/she is okay.
If it has expired you cannot use it.
Can I use edmark shake off product that has expired fir over one year
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
If a coupon is expired you cannot use it in store. However if you go to Justice they may have similar coupons that are not expired that you can use.