Powdered ginger is less potent than fresh

Powdered ginger is an essential addition to every spice collection. According to Martha Stewart, powdered or ground ginger is a light brown hue and should smell warm and spicy when opened. The first crucial thing to know about powdered ginger is that it is far less strong than fresh ginger — by some accounts, up to four times less effective. If you need to replace fresh ginger with ground ginger in a recipe, use four parts powdered ginger for everyone part fresh ginger.

Ground and fresh ginger cannot be used interchangeably in every recipe. Fresh ginger adds a tactile aspect to the dish that powdered powder cannot. If you wish to bake using ginger, use powdered ginger rather than fresh ginger. We adore adding powdered ginger in seasonal holiday gingerbread man recipes because the tastes complement cloves and cinnamon. Powdered ginger can also be used in autumnal pumpkin bread. Meanwhile, for evening meals, fresh ginger still reigns supreme.