Ginger (spice)

the colour of an Allspice is about a yellow and a brown colour, I think....

Just a guess because that is what the colour of most spices are!

Ginger root is medium-level alkaline

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

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.

To turn fresh ginger into powder, cut the ginger into small pieces and dry it out under hot sun than grind it a dry mixer while the piece are still crisp from sun drying to fine powder. than let the powder cool to room temperature before storing in air tight box.

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.

In Chinese cooking - we sometimes use ginger in cooking to "heat" up the body . Ginger is used very frequently in dishes especially for women who have just given birth. Mostly used in : - stirfry vegetables (ginger sliced and sauteed with onios before adding in vegetables) - used as a marinade (mixed with curry powder) for fried chicken - used in fried rice ( sautee ginger with sesame oil , add eggs then cooked rice) - used in steaming fish like cod (julienne ginger, add soya sauce, sesame oil to fish and steam for 15 mins)

Yes as the main ingredient (ginger), is classed as a spice.

Your mum actually knows this question so ask her. She is very sorry and you should forgive her. 50 grams of vegatable shorning is 78964 Ok?? ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥

Common substitutions are allspice, mace, cinnamon and nutmeg. It should be noted that contrary to popular belief, allspice is not a blend of spices, but rather a single, individual spice. So, allspice is safe for those with a known allergy to a specific other spice.

The best choice will, of course, depend upon the recipe and the desired flavor. You can't match one spice's taste perfectly by using another. You won't be able to make "gingerbread" or "ginger cookies" without using ginger. You can, however, make a suitable alternative. For other recipes, the goal is to choose a spice that will add the particular type of flavor you are looking for from the desired spice. If it's a nutty flavor you want, choose nutmeg. If you are looking for a pungent flavor, choose allspice or mace. You may find a blend of the others gives more of the taste you desire.

If the recipe in questions calls for candied ginger or pickled ginger, you will obviously want to choose other substitutes.

Because this is related to an allergy, the nurse in me feels I must remind you that pumpkin pie spice may contain ginger. Some blends are cinnamon, nutmeg and allspice, while others add ginger to that combination. Be sure to check labels carefully.

The term is for fresh ginger. What you do is get a real ginger root and measure it. One ginger root can be as big as 8 inches long, so you want a piece about as long as your finger. Then you can grate it into your recipe. Most US groceries carry it in the fresh produce department.

My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?

Three

No,they are the stems of a plant......

== == 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.

The dish will not have the same taste at all without the ginger, but that is okay. Try sesame seeds and sesame oil for sesame stir fry instead.

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