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
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.
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated 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?
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
To transition from using dried ginger to fresh ginger in your cooking, simply substitute an equal amount of fresh ginger for the dried ginger called for in the recipe. Peel the fresh ginger, then grate, mince, or slice it according to your recipe's instructions. Adjust the amount of fresh ginger to suit your taste preferences, as fresh ginger tends to be more potent than dried ginger.
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.
103 grams
About 1% is raw ginger root. Nearer to 2% in ground 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.
To transition from using dry ginger to fresh ginger in your cooking, simply substitute the same amount of fresh ginger for the dry ginger called for in the recipe. Keep in mind that fresh ginger has a stronger flavor, so you may need to adjust the amount to suit your taste preferences. You can peel the fresh ginger using a spoon or a peeler, then grate or mince it before adding it to your dish. Enjoy experimenting with the vibrant flavor of fresh ginger in your cooking!
1 inch of ginger grated will produce about 4 teaspoons.
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."