Ginger (spice)

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.

You could use a measuring spoon. You could also use a small measuring cup.

250 ml ,how many grams

1 tsp = 1 teaspoon = 5 grams

103 grams

My mom gave me this recipe:

2/3 cup raw sugar

2 cups whole wheat pastry flour

1 tsp baking soda

6 tsp ground ginger

1/2 tsp salt

1 stick butter at room temp

1/4 cup molasses

2/3 cup sugar

1/4 cup grated fresh ginger

1 large egg

1-1/2 cups minced crystallized ginger

zest of 1 orange or 2 lemons

Place the raw sugar in a bowl and set aside.

Mix flour, baking soda, ground ginger and salt. Melt butter in a pan; add molasses, sugar, fresh ginger. Then mix in the egg. Add to dry ingredients. Then add crystallized ginger and zest, then stir.

For each cookie, take about a tablespoon of dough and roll it in a ball. Flatten a little, then dip it in the raw suger, pressing to coat it.

Bake in preheated 350 degree oven on greased or parchment-covered cookie sheets for 8 to 10 minutes.

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.

The weight of 1 teaspoon of ground ginger is 0.063 ounces. This is equal to 1.8 grams or 28 grains.

No..only 14 or 15

Ginger is a tropical plant and grows continuously.