Ground Ginger (or Ginger Powder) is the dried, powdered form of the ginger root (rhizome). It is a staple spice used globally for its warm, spicy flavour in both baking and savoury cooking.
They have very different flavours. Fresh ginger is zesty, pungent, and bright. Ground ginger is much earthier, warmer, and has a less sharp, more rounded spiciness. They are not perfect substitutes, as ground ginger is ideal for baking (gingerbread) while fresh is better for stir-fries.
The flavour is different, but for heat, the general rule is: 1/4 teaspoon of Ground Ginger is equivalent to about 1 tablespoon of fresh grated ginger. Use ground ginger in a pinch, but fresh is best for dishes that need a 'zingy' flavour.
It's essential for baking, like in gingerbread, ginger snaps, and pumpkin pie. It's also a key ingredient in many savoury spice blends, such as curry powders and BBQ rubs, and is used in marinades and stews.
Yes, you can. It's a very quick way to make a warming tea. Simply stir 1/4 to 1/2 teaspoon of the powder into a cup of hot water. Note that the powder will not dissolve, so the tea will be cloudy and have sediment at the bottom.
Ground ginger doesn't 'go bad' or spoil, but it does lose its flavour and potency over time. If your ground ginger has lost its strong, spicy aroma, it's time to replace it. Store it in an airtight container in a cool, dark place to keep it fresh.
