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."
About 1% is raw ginger root. Nearer to 2% in ground ginger
103 grams
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 inch of ginger grated will produce about 4 teaspoons.
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
6mc
I would just use the same amount because ginger paste is basically really finely miced ginger. Maybe cut down a slight amount if your not a huge fan of ginger.
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.
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.
Two tablespoons of ground coffee typically contain around 100 milligrams of caffeine.
The weight of 1 teaspoon of ground ginger is 0.063 ounces. This is equal to 1.8 grams or 28 grains.
Always use 2 oz. of fresh ground coffee per 12 cups. This equals about 6 tablespoons of fresh coffee. Remember to use fresh cold water in a sparkling clean coffee carafe to enhance aroma and flavour.