Ginger comes in lots of forms
And the taste of a recipe will be a lot different if you use fresh ginger than it would if you used ground ginger.
Here’s what ginger looks like
Ginger is a root
The piece of root in the picture above is only a small piece of a whole root. Larger pieces look much like desert cactus. You will find fresh gingerroot in the section of the produce department that is kept cold and moist, where you would find fresh greens, celery, and carrots. Take a look next time you are at the store. They look pretty strange, almost prehistoric.
The root cut open
The meat of the gingerroot is dense and fibrous. In other words, it is tough. Preparing gingerroot is not an easy task. With all the nubs and arms it is difficult to peel. The small, peeled pieces you are able to salvage after removing the skin are not easy to work with either. Simply put, if you want to use freshly cut gingerroot in a recipe, you are going to work for it.
Ground ginger
Ground Ginger is gingerroot that has been dried and then ground up. Ginger is a distinctive taste. Like other dried spices or herbs, ginger has a more intense flavor than it’s fresh counterpart. Ground ginger is the flavor in gingerbread, ginger snap cookies and pumpkin pie. Ground ginger is found in the spice section. Many cultures use ginger in their savory food a lot more than typical American cuisine does.
Fresh pre-chopped ginger:
If if you want the taste of fresh ginger without all the work, getting a bottle of fresh ginger that is ready for a recipe, is the way to go. Fresh ginger is a light, bright taste. Ginger ale has the taste of fresh ginger. You can find the pre-chopped ginger in the produce department in jars or squeeze bottles. They are usually tucked on a shelf under a vegetable bin. It is with pre-chopped garlic in jars and squeeze bottles.
It’s up to you
Whether you use dried ground ginger or fresh pre-processed ginger is personal preference. Our recipes will give you the measurements of each when ginger is an ingredient. Ground ginger can overpower other flavors, especially if they are mellow flavors, so use conservatively. On the other hand, fresh ginger mellows out amidst other pronounced flavors, so you will use twice, sometimes three times as much.