Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
1 inch of ginger grated will produce about 4 teaspoons.
About 4.5 teaspoons.
There are approximately 12 teaspoons in 1.6 ounces of ground ginger. Since there are 3 teaspoons in a tablespoon and 16 tablespoons in a cup, this conversion can be calculated based on the weight and density of the spice. Ground ginger typically weighs about 0.14 ounces per teaspoon, making it possible to derive the total number of teaspoons from the total weight.
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
Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. Otherwise, you are fairly safe to use ground, minced, and grated ginger interchangeably unless the ginger is being used for garnish purposes (sushi, for instance). The thing to remember is that ground ginger is exponentially more potent than fresh ginger. Ultimately it comes down to a matter of personal taste, but I rarely use more than a few pinches of the ground stuff.
I was searching the net for this precise answer - I found your question before I found the answer! Anyway, if you're still looking for an answer I found another website that said a whole nutmeg yield 2 to 3 teaspoons of ground nutmeg.
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.
ground coffee can not be grated because it is already ground.
The best combination of spices for homemade pumpkin pie is as follows: 1 teaspoon ground ginger 1 to 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves or allspice If you are using the pre-mixed pumpkin pie spice, use 2 to 3 teaspoons.
probably. my guess is that ginger root is the whole thing, and ground ginger would be chopped up/finely ground ginger root.
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.
No. Ground ginger is simply ginger, dried and ground, as the name suggests. Crystallized ginger is ginger that has been preserved through cooking and blending with syrup and sugar.