Powdered dry ginger (ground ginger) is typically used to add spiciness to gingerbread and other recipes. Ground and fresh ginger taste quite different and ground ginger is a particularly poor substitute for fresh ginger. Fresh ginger can be successfully substituted for ground ginger and should be done at a ratio of 6 parts fresh for 1 part ground. You generally achieve better results by substituting only half the ground ginger for fresh ginger.
Suggested Use: Powdered ginger is used in gingerbread, gingersnaps and other sweet snacks. Ginger is also wonderful in tea and hot milk. Powdered ginger is great in Indian spice blends, Chinese stir fry, marinades, pickles, Japanese rice dishes, mulled wine and vegetable stews.
Basic Prep: Ready to use. Ginger has numerous applications in sweet and savory cooking. It is an essential ingredient of curry powder and other spice blends, and is found in gingerbread, cookies, cakes, puddings, pickles, and many Asian vegetable dishes.
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