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.
One slice of fresh ginger typically weighs about 1 to 2 grams. In terms of ground ginger, you can use approximately 1/8 to 1/4 teaspoon to equal the flavor of one slice of fresh ginger, depending on your taste preference. Ground ginger is more concentrated, so it's best to start with less and adjust as needed.
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.
The weight of 1 teaspoon of ground ginger is 0.063 ounces. This is equal to 1.8 grams or 28 grains.
Two tablespoons of ground coffee typically contain around 100 milligrams of caffeine.