Several weeks...up to 2 months in the refrigerator if sealed in a plastic bag. I've read that it can also be submerged in Sherry or Vodka for much longer than that but I've never tried it. Sounds yummy, though. A cocktail made with Ginger Vodka would be very nice indeed.
I'm not sure about the exact date, however I've had mine for about 5 months and only opened it now and it's still fresh and tastes the same. (:
A week at most
a week
The term is for fresh ginger. What you do is get a real ginger root and measure it. One ginger root can be as big as 8 inches long, so you want a piece about as long as your finger. Then you can grate it into your recipe. Most US groceries carry it in the fresh produce department.
Hurricane Ginger lasted twelvde days.
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003
I keep mine in the freezer in a freezer bag
Dry is always more potent, as long as your spices are not old. If you have "fresh" dry ginger, 1 teaspoon would be the right amount to substitute for 2 tablespoons of fresh ginger. Since ginger is something that loses its potency in dry form very quickly, the best possible answer to this question is "to taste."
103 grams
Candied ginger does not have the same pain relieving properties as fresh ginger, but it is still very strong. The cooking of ginger makes it less effective, but it is still a good pain reliever and stomach relaxer.
5.60 to 5.90
1 inch of ginger grated will produce about 4 teaspoons.
From Asia or china Also, Ginger comes from all good supermarkets