Ginger (spice)

When a recipe calls for ginger and you do not have any, you can substitute another spice like mace in place of the ginger. Nutmeg is another spice that you can use. Replacing the ginger may change the taste of your recipe.

There is approximately 80 percent of water in ginger.

No, it won't dissolve much at all. Ginger (the spice) is the root of a plant, and powdered ginger is therefore, more or less, pleasantly-flavored sawdust and just about as soluble.

it depends on how you want it....if you want it small and powdery then you chop it up in the procceser and then you roll it in a towl and then put it in a bag and hang it over the window where you get a lot of light and then you keep it there til you think its dry. otherwise idkkk

Several weeks...up to 2 months in the refrigerator if sealed in a plastic bag. I've read that it can also be submerged in Sherry or Vodka for much longer than that but I've never tried it. Sounds yummy, though. A cocktail made with Ginger Vodka would be very nice indeed.

There is no scientific evidence that tea helps induce labour.

It is known however that some teas can cause false contractions, but not labour.

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.

5.60 to 5.90

Ginger is indigenous to south China, then was spread to the Spice Islands, other parts of Asia, and then to West Africa and the Caribbean. It was exported to Europe via India during the first century A.D. India is currently ginger's largest producer.

Just as with citronella, the oil from ginger can be an ingredient in an organic insecticide. But it would be less expensive, and more effective, to use the more widely available horticultural and neem oils.

I keep mine in the freezer in a freezer bag

Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.

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 propogated by division in the Spring.

Over nine thousand

A standard piece of ginger root typically weighs between 1 to 2 ounces (about 28 to 56 grams). However, the weight can vary based on the size and shape of the root. For culinary purposes, recipes often call for a specific measurement in tablespoons or grams rather than a whole piece, reflecting its variable weight.

Depending on where you are and which store you go to, the average cost would be about $2.99. It could be more or less depending on where you live, but for the most part it would be around this amount.

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The ginger root can be bought fresh at your grocer. It has a short life for freshness. It comes in a variety of piece-sizes. If you are not sure you will like it, ask your produce manager for the smallest piece he has.

It runs about $2.99 per measure, could be by quarter pound or ounce weight. Just ask your grocer.

I find I can use what I need, then i can chop it like fresh garlic and freeze it or simply slice it and freeze it. It does mold quickly. Hence, most recipes for baking asking for the ginger in powdered state.

When all else fails, go to "Joy of Cooking" --see "equivalents and or substitutions, and I quote:

1 Tsp raw ginger = 1/8 tsp pwd. This info is usually on the spice container, but I

use a less expensive brand and it does not have the info. cmg

No. It's more used as seasoning.

Carrot Top,

Ginger root conversion is 1 TBS of sliced ginger root equals 1/8 teaspoon of powder ginger root. A TBS equals 3 teaspoons. So converting 1 tsp of sliced ginger root into powder equals 1/3 the amount of the 1 TBS conversion. Which is a very small number 0.0416666666. That's why the answer is so hard to find. I would go with less than a pinch of ginger powder, unless you really like ginger.

You eat the cloves of the garlic. Make sure you peel the outer skin off before you add it to your food. If you can find them garlic scapes, which is the flower part of the garlic, are edible as well as delicious. Highly recommend it.

yes, it does.

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.