Ginger is a versatile and flavorful spice used in cuisines around the world. It adds warmth, zing and complexity to both sweet and savory dishes. You can buy ginger fresh, as a whole root, or dried and ground into a fine powder.
But what's the difference between ground ginger and ginger powder? And when should you use one versus the other?
Ground ginger starts with fresh ginger roots that are peeled, sliced, dried and then ground into a fine powder. It has a sweet, spicy and slightly peppery flavor. Ground ginger is more mellow and one-dimensional compared to the complex flavor of fresh ginger.
A little ground ginger goes a long way since it's very concentrated. It's easier to incorporate into dishes and mixes more smoothly into liquids. Ground ginger also has a much longer shelf life than fresh ginger.
Key Takeaway: Ground ginger is made from dried, pulverized ginger root. It has a sweet, mild flavor compared to fresh ginger.
Ground Ginger vs. Fresh Ginger
While ground and fresh ginger originate from the same plant, they have some distinct differences:
Appearance
- Fresh ginger is a knobby, tan root with pale yellow flesh inside.
- Ground ginger is a fine, light brownish powder.
Flavor
- Fresh ginger is spicy, zesty and sweet with a refreshing, sharp bite.
- Ground ginger has a mellower, slightly peppery and sweet flavor.
Preparation
- Fresh ginger needs to be peeled and then grated, minced or sliced before using.
- Ground ginger is ready to measure out and add to dishes as is.
Shelf Life
- Fresh ginger lasts 2-3 weeks in the fridge when unpeeled.
- Ground ginger keeps 1-2 years in an airtight container.
Uses
- Fresh ginger shines in Asian-inspired stir fries, curries, marinades and teas.
- Ground ginger is ideal for baking gingerbread, cookies, pies and other sweets.
Key Takeaway: Fresh ginger has a sharper, more complex flavor while ground ginger is milder and sweeter. Fresh ginger is best for savory dishes and ground ginger for baked goods.
Converting Between Fresh and Ground Ginger
You can substitute ground ginger for fresh ginger and vice versa in a recipe, but you'll need to adjust the amounts:
- 1 tablespoon grated fresh ginger = 1/8 teaspoon ground ginger
- 1 teaspoon ground ginger = 4 tablespoons grated fresh ginger
Since fresh ginger is so much more potent, start with less ground ginger if substituting and add more to taste. It's easier to substitute ground ginger for fresh ginger, especially in baked goods.
Key Takeaway: Use 1/8 tsp ground ginger for every 1 tbsp fresh ginger. Fresh ginger has a much stronger flavor than ground ginger.
Buying and Storing Ground Ginger
You can find ground ginger in the spice section of any grocery store, sold in small jars or plastic containers. Check the expiration date and give it a sniff - it should have a warm, peppery aroma. If it has no scent, the ginger has lost its potency.
Store ground ginger in an airtight container in a cool, dark place like a cupboard or pantry. Keep away from heat and light. Properly stored, it will last 1-2 years before losing flavor. Replace ginger powder if it's older than 2 years.
You can also easily make your own ground ginger at home. Simply peel, slice and dehydrate fresh ginger pieces in the oven on low heat. Then grind the dried ginger into a fine powder using a spice grinder or food processor.
Key Takeaway: Look for ground ginger in the spice aisle. Store in an airtight container in a cool, dark place for up to 2 years.
Substitutes
If you're out of ground ginger, you can substitute with these spices:
- Fresh ginger (use 1/8 tsp ground for every 1 tbsp fresh)
- Allspice, cardamom, cinnamon, mace, nutmeg or pumpkin pie spice
For savory recipes, fresh ginger is the best bet. For sweet baked goods, replace with allspice, cinnamon or other warm spices.
Start with less of any substitute and adjust amounts as needed. Avoid doubling up on spices already called for in the recipe.
Key Takeaway: Substitute ground ginger with fresh ginger, allspice, cinnamon or other warming spices like cardamom or nutmeg.
How to Use Ground Ginger
Here are some tips for cooking with ground ginger:
- Add it to cookie, cake, muffin and bread recipes. It's fantastic with other baking spices.
- Use it in pumpkin pie spice blends, mixed with cinnamon, nutmeg and allspice.
- Include it in savory dishes like curries, stir fries, marinades and dressings.
- Mix into teas, lemonades, cocktails and other beverages.
- Make homemade chili powder by combining ground ginger with cumin, garlic powder and cayenne.
- Sprinkle on oatmeal, yogurt, popcorn or other snacks.
- Mix with brown sugar as a sweet and spicy rub for fish, chicken or pork.
Key Takeaway: Use ground ginger in both sweet baked goods and savory dishes like curries, dressings and marinades.
Benefits of Ground Ginger
Ground ginger provides many of the same benefits as fresh ginger:
- Aids digestion and relieves gas, nausea, stomach cramps and indigestion
- Contains anti-inflammatory compounds that may help relieve joint pain
- May help lower blood sugar levels and improve heart health
- Has antioxidant and antimicrobial properties that support immunity
- Warms the body and improves circulation
The key bioactive components in fresh ginger, gingerols and shogaols, are still present in ground ginger, though some loss occurs during drying.
Key Takeaway: Ground ginger provides many of the same digestive, anti-inflammatory and antioxidant benefits as fresh ginger.
Ground Ginger vs. Fresh Ginger: Which to Use?
So should you cook with ground or fresh ginger? Here are some guidelines:
- For stir fries, broths, marinades and dressings, use fresh ginger.
- For baking pumpkin pie, gingerbread, cookies or bread, use ground ginger.
- For smoothies, juices, teas and beverages, use fresh ginger.
- For spice rubs and homemade spice blends, use ground ginger.
- For the best flavor and health benefits, regularly enjoy both fresh and ground ginger.
Choose ground or fresh ginger based on the recipe, your taste preferences and what you have on hand. Keeping both fresh and ground ginger stocked gives you versatility in the kitchen.
Key Takeaway: Use fresh ginger for savory dishes and ground ginger for baked goods. Enjoying both regularly provides maximum flavor and health benefits.
FAQs
Is ground ginger as healthy as fresh ginger?
Ground ginger is nearly as nutritious as fresh ginger but may lose some volatile oils in the drying process. It still retains many antioxidants and anti-inflammatory compounds.
What's the difference between ginger powder and ground ginger?
There is no difference - ginger powder and ground ginger are just two names for the same spice. They come from dried, pulverized ginger root.
Can you replace fresh ginger with ground ginger?
Yes, you can substitute ground ginger for fresh ginger in recipes. Use 1/8 teaspoon ground ginger for every 1 tablespoon of freshly grated ginger.
How do you make ground ginger from fresh?
Peel and thinly slice fresh ginger root. Dehydrate the slices in a very low oven until completely dried. Then grind the dried ginger pieces into a fine powder.
Is ground ginger spicy?
Ground ginger has a mild spicy kick compared to very pungent fresh ginger. Its flavor is more sweet than spicy.
Conclusion
While fresh ginger and ground ginger come from the same plant, they have some key differences in taste, texture and best uses. Understanding when to use one versus the other can elevate your cooking and baking.
Fresh ginger brings a refreshing zing to stir fries, broths, juice and tea. Ground ginger lends a subtle spice and sweetness to pumpkin pies, gingerbread and more. For maximum flavor and health benefits, keep both fresh and ground ginger stocked in your kitchen.
Ground ginger is worth having in your pantry even if you also cook with fresh ginger root. Its sweet, mellow flavor and smooth texture shines in particular recipes. Ground ginger also lasts much longer than fresh, so you can always have it on hand.