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Yes. Plain Ginger Root Is Gluten Free.

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you could but they kinda taste different in flavor.

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I wanted to know this for magnesium oxide powder so I did a google search and found two urls which indicated that 1 tsp of baking powder is 5 grams. So, doing the math, and assuming baking powder and ginger powder have roughly the same density, 4 grams would be .8 of a teaspoon! www.joyofbaking.com/bakingsoda.html

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Sure you can. It won't hurt you if you do, but you may be sacrificing the taste of your dish. Some spices tend to lose some of their coloring and flavor after a period of time. Thus, an expiration date is added by the manufacturer.

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103 grams

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err... Emily is not ginger! but ginger is a vegetable

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5.5 to 6.5

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Since dried herbs and spice are more pungent than fresh a good rule of thumb is to double the amounts of fresh.

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== == Yes! It certainly has a very strong and often bitter/biting flavor, so it's an acquired taste, similar to eating a strong radish.

And it seems to be a pretty darned good idea: Several studies have actually shown that it appears to be anti-bacterial, good for digestion, and good for healing ulcers. Also, it seems to help Cholestoral by reducing absorption, and coughs can be helped by drinking ginger tea made from dried or powdered ginger. Ginger's intense taste releases secretions to help throat congestion.

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4 grams = 0.843 teaspoons (a little less than a teaspoon)

A good rule of thumb is that there are 5 grams per teaspoon of most cooking ingredients.

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Gingerroot (1 Tbsp. minced) 1/8 tsp. ground ginger powder or 1 Tbsp. rinsed and chopped candied ginger

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A vegetable peeler works pretty well to start. That will handle about 90% of it. Then take a small paring knife and trip away the little bumps and indents that the peeler couldn't reach.

You can also scrape the skin off with the side of a spoon.

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It really depends on the recipe. Ginger is actually fairly unique in that it's a root, and it had a fairly spicy "kick". While nothing is actually in the same family, garlic is used in Asian cooking in similar quantities. In Indian foods, cloves or cinnamon.

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put it in a jar filled with water in the fridge!

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As ginger is a tropical plant you need to replicate those conditions as much as possible if that's not your conditions. Warmth and plenty of water are the keys. It would need protection in winter too.

Using a piece of fresh shop ginger plant it in a large pot with rich soil and just cover. HOPEFULLY shoots will soon appear. Keep in humid conditions and don't panic if it dies off in winter and then either does or doesn't reshoot again.

It may need some light.Please try to improve this text.

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Yes

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you can freeze almost anything There are several ways to freeze fresh Ginger. I have found by researching the web it is best to freeze without peeling. Seal tightly in plastic wrap then in heavy duty aluminum foil. Grate or cut according to your recipe while ginger is still frozen. I peel then grate my ginger and place in a line on plastic wrap. I roll the wrap tightly then twist the ends. If I am not planning on using it in a month, I add additional heavy duty aluminum foil. Since I make several rolls at a time, I place them side by side and wrap securely with the foil. Date and place in the freezer. Break off what you need, re-grate then reseal and freeze the rest. Ginger will take on the flavors of other foods so make sure it is sealed properly.

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A Vinegar marinated ginger root (red in color)

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It is actually a type of thistle root. Much like burdock.

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250 ml ,how many grams

1 tsp = 1 teaspoon = 5 grams

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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.

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Ginger root is medium-level alkaline

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yes

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The vitamin in Ginger is B6

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a label diagram of ginger