Sources vary. One source says 1 tbsp fresh equals 1/4 tsp ground, another says 1 tbsp fresh equals 1/8 tsp ground (half as much!). So I translate them to either 1/12 tsp of ground or even less (because there are three teaspoons in a tablespoon). How about a few shakes from the jar? That's what I do when the recipe says one teaspoon freshly ground and it hasn't ruined anything yet.
To substitute fresh ginger with ground ginger in a recipe, use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in the recipe. Adjust the amount to taste, as ground ginger is more concentrated than fresh 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
1/8 to 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger Start with the smaller amount (1/8 teaspoon) and taste your mixture. If you find that you want a stronger ginger flavor, you can gradually add more, up to 1/4 teaspoon, but be cautious not to overdo it, as ground ginger can quickly become overpowering. Keep in mind that the substitution may slightly alter the texture of your beauty DIY recipe, as fresh ginger adds some moisture, while ground ginger is dry. Adjust the consistency as needed by adding a small amount of water or another liquid to your mixture if necessary.
About 1% is raw ginger root. Nearer to 2% in ground ginger
The weight of 1 teaspoon of ground ginger is 0.063 ounces. This is equal to 1.8 grams or 28 grains.
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?
Four grams of fresh ginger root is a small amount, roughly equivalent to about one teaspoon of minced ginger. The weight can vary slightly based on the moisture content and density of the ginger. In recipes, this amount is often used for flavoring or health purposes.
1 teaspoon ground = 1 tablespoon fresh. Ground or dried herbs are actually stronger than their fresh counterparts.
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.
103 grams
As a general guideline, you can use 1/4 teaspoon of dried ginger for every 1 tablespoon of fresh ginger in a recipe. Adjust to taste based on your preference for ginger flavor.