Ginger (Fresh) 1 tablespoon, grated or chopped equals a 1-inch piece
Gingerroot (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
1 tablespoon dried minced onion = 3 tablespoon fresh minced onion
No, it won't dissolve much at all. Ginger (the spice) is the root of a plant, and powdered ginger is therefore, more or less, pleasantly-flavored sawdust and just about as soluble.
Yes you may use ground ginger to replace fresh ginger.
1/4 teaspoon of ginger (dry powder) to 1 Tablespoon of fresh ginger you grate.
No amount of dried ginger equates to any amount of fresh finger; they have two completely different flavors and they will never behave the same in any recipe. Powdered ginger has a deeper, smokier, spicier flavor we know from gingerbread, gingersnap cookies, etc... Fresh ginger is sharp, bright, slightly lemony and even biting. Don't attempt an exchange, no matter what anyone tells you. It won't work.
approximately 1/9 of an ounce
About 1% is raw ginger root. Nearer to 2% in ground ginger
1 tablespoon ginger root the same as 1 tablespoon of ginger paste
Gingers are funny because they are different. Hehe
1 inch of ginger grated will produce about 4 teaspoons.
It's really not the same. The ground ginger used in bakery is much more mellow than fresh grated ginger (which is more hot than spicy).
Fresh ginger roots can be shredded, finely minced, sliced, or grated. You can cut off about an inch and put it in the food processor along with a couple of garlic cloves to use in stir-fries. The most tender portion of the root is directly beneath the skin. The center has a much more powerful flavor and is more fibrous. The fibers run vertically down the root, so shred fresh ginger in the same direction as the fibers. It is not necessary to peel the root. To substitute fresh ginger for the ground spice, use about 1 tablespoon grated fresh root for 1/8 teaspoon ground ginger. Ginger is excellent in stir-fries and sauteed vegetables, with sweet potatoes, carrots, and squash.
When all else fails, go to "Joy of Cooking" --see "equivalents and or substitutions, and I quote: 1 Tsp raw ginger = 1/8 tsp pwd. This info is usually on the spice container, but I use a less expensive brand and it does not have the info. cmg
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."
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.
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.
The amount of ginger that is in a tea bag varies greatly. There are different brands and even homemade versions that use different amounts, cuts, dried, and fresh ginger in their tea bags.
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