It may be omitted from your recipe or replaced with a pinch of ground ginger. Or make your own by slicing fresh ginger one-eighth inch thick and cooking at a slow simmer in sugar syrup.http://homecooking.about.com/od/dessertrecipes/ht/crystalginger.htm
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
My recipe calls for fresh, chopped ginger, Can I use ground ginger & in what proportion. The recipe calls for 2 tsp. fresh chopped ginger?
Ginger rhizome is the underground stem of the ginger plant that is commonly used as a spice and flavoring in cooking. It has a pungent aroma and flavor, and it is known for its medicinal properties, such as helping with digestion and reducing inflammation. Ginger rhizome can be used fresh, dried, or powdered in a variety of dishes and beverages.
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
Ginger is part of a large group of flowering plants, with about 1,400 species. As a cooking ingredient, ginger is available in three types: white, black and Thai. You can buy ginger in a variety of forms: fresh, dried, pickled, preserved, candied or ground. It has been cultivated for thousands of years as a spice and medicine. Besides the culinary and medicinal uses of ginger, it is also an interesting ornamental plant. Patterned foliage, deliciously perfumed flowers in a rainbow palette of colors and surprising seedpods make ginger plants noteworthy and seductive.
I keep mine in the freezer in a freezer bag
103 grams
5.60 to 5.90
1 inch of ginger grated will produce about 4 teaspoons.
From Asia or china Also, Ginger comes from all good supermarkets
It is a spice