How much powdered ginger to fresh minced ginger?
How much ground ginger not powdered ginger do you use in place of one and a half teaspoons of fresh grated ginger?
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.
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…
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."