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Substituing Ground Ginger for Fresh?

I'm going to make up a Turley CUrry with aome of my leftovers. I've never made this recipe before. It calls for a 1 inch piece of ginger to be processed with 3 cloves garlic and 2 jalapenos. I don't have fresh ginger---could I use some ground? If so, how much?


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  1. I wouldnt do it, groud ginger is a whole different beast. You dont get the heat or aroma that comes w/the fresh. Cant think of any substitutes tho..

    1. ground will give a different flavour from fresh, absolutely completely and utterly. That being said, I'd do it. My dad can't eat fresh ginger so I often make this substitution (or omit the ginger all together) it does give a different flavour but it doesn't bother me, it's just different rather than 'bad'!

      1. this won't help you today, but for next time, keep a leg of ginger in the freezer. It lasts forever so it'll always be there when you need it. Frozen is easier to grate too. Doesn't affect the taste.

        1. I find frozen a nightmare to grate as it is just SO hard, any tips? Also, do you peel before freezing? Clearly no good for dad but when I buy fresh there's always too much of it!

          2 Replies
          1. re: ali patts

            in my business we regularly freeze ginger. we don't grate it. we either freeze it whole or chopped(both ways, wrapped in saran.) whole, we find it VERY easy to peel and slice and chop just the amount we need and then return it to the frzr.

            1. re: ali patts

              one of those microplaners makes short work of the frozen ginger. Nah, I don't bother peeling it first, hasn't killed me yet ;-)

            2. Microplane grater! They can be pricy but I have found that the extra sharp grater makes a world of difference, even if I an grating something soft.

              1 Reply
              1. re: sweetie

                I'll give it another try - maybe it was a one (three) off!

              2. Fresh ginger is infinitely better than ground. Never use ground if you can help it.

                1. There is room in most kitchens for multiple forms of ginger - fresh, candied, and dried. Indian cooking uses both fresh and dried. Fresh is often cooked as a paste with garlic and onions at the start of a dish. Dried is included in mixes such as garam masala, that are added near the end to brighten up the flavors.

                  So while fresh and dried are not directly interchangable, both add the gingery bite to a dish. If you don't have fresh, it is still better to use dried than to not use any form of ginger at all. In this recipe, I'd suggest substituting a teaspoon of dried, but adding it to the liquid later, rather than at the start with the garlic. Better yet, add a half teaspoon, taste, and then add some more.

                  Whole dried ginger, freshly grated has more flavor than preground. The easiest place to find whole dried ginger is on the Mexican spice display, where modest quantities are sold in cello packages. I use my nutmeg grater. However it does take some time to grate a teaspoon worth.


                  1. I certainly agree that fresh isn't "better" than dried, any more than dry pasta is "worse" than fresh. They're different things.

                    Ordinarily I wouldn't agree though that you can swap them, but in this particular case, do agree that the dried ginger wouldn't be out of place. I think I'd use less than a teaspoon, though - an "inch" of ginger is a small amount itself. Dried is much more concentrated a flavor.

                    As it happens, dried ginger is used a fair amount in Northern Indian cooking, so as much as any Anglo type curry can be called Indian, that wouldn't necessarily disqualify it.

                    If you use ground in a curry, though, add it with the other dried spices, or it's likely to burn.

                    1. Peeled fresh ginger submerged in dry sherry will keep for a long time in the refrigerator. The ginger picks up a little sherry flavor while the sherry picks up a good deal of ginger flavor. The ginger is not good for every use but is great in most stir fries. The flavored sherry can be used in cooking once the ginger is used up.