It has a grainy texture. Like all root based plants. It is smooth when peeled. It is also a hard spice unless it is cooked.
probably. my guess is that ginger root is the whole thing, and ground ginger would be chopped up/finely ground ginger root.
If your recipe asks for Ginger root, it is the actual root you find in the produce section, that is is asking you to use. in some recipes it is for the flavor, but often ginger has a medicinal characteristic. If you have powder, that is the dried and ground form of the root, and it will not be the same measurement. It also depends on what you are making- if you can substitute the powder for the root.
6mc
No. Crushed ginger is 'wet'. Ground Ginger is a powder. They are not the same thing. You can substitute but would need to change quantities and the taste would be different.
Ginger is a under ground stem used as vegetable
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
About 1% is raw ginger root. Nearer to 2% in ground ginger
They grow above ground. It is a stem plant.
Ginger, as a spice or whole, is a root. That root is able to sprout after being harvested, making whole raw ginger a good investment in my opinion.
Ground ginger is made from dried ginger root that has been ground into a fine powder, while ginger powder is a more refined version of ground ginger that has been processed further to create a smoother texture. Both can be used in cooking and baking, but ginger powder is often preferred for its more concentrated flavor and smoother consistency.
Stem ginger is taken fresh and preserved in sugar syrup. It has a different taste than root ginger which is usually allowed to dry somewhat and is grated or ground and put in to dishes and also a very famous cola #1.
Turmeric is a ground form of the Intense yellow root of the ginger family.