Ground ginger is peppery and warm with lemon undertones. You’ll also notice a fiery taste with a pungent aroma.
Ginger is a quintessential ingredient of Chinese, Korean, Japanese, Vietnamese, and multiple South Asian cuisines for flavoring dishes such as goat meat, seafood and vegetarian dishes. Ginger plays a starring role in numerous Indian dishes. In Arab countries, ginger is combined with other spices to add flavor to couscous and slow-cooked meat dishes with fruit. In this country ginger is probably most recognized as a baking spice in cakes, cookies and pies, and is often used in combination with other pungent spices and strong flavors, such as molasses.
While fresh ginger tends to be much less expensive than ground ginger, you need much less ground ginger in recipes and ground ginger lasts much longer than fresh.
1 tablespoon of fresh ginger is roughly equal to 1/8 teaspoon of ground ginger but we do not recommend substituting fresh ginger in any recipe calling for dried ground ginger (or vice versa) as they have two very distinct flavor profiles.