For information only. Products do not replace diagnosis, treatment or a varied diet. Seek professional advice for symptoms, pregnancy and use by children.
Fresh and ground ginger taste different, so they are not fully interchangeable. Fresh is juicier, bright and slightly citrusy. Powder is warmer, earthier and stronger by the spoonful. This is a kitchen guide, not a promise of health effects.
When to use which
- Choose fresh ginger for teas, marinades, stir fries, soups and smoothies.
- Choose ground for baking, cakes, spice blends and quick seasoning.
- To swap, use about a quarter teaspoon of powder for a tablespoon of grated fresh root.
Ginger tea
Cut a few thin slices of fresh root, pour over hot water and leave for about ten minutes. Strain and drink warm. A ready made herbal blend, such as Aloe Blossom Herbal Tea, can be compared by the ingredient list on its label because the product description lists ginger.
Buying and storing
Fresh root should be firm with smooth skin and no mould. Keep it in the fridge wrapped in paper towel. Keep powder in a closed, dark container and smell it now and then. A weak smell means it is time for a new jar.
Caution
In larger amounts ginger may cause heartburn, stomach discomfort and diarrhoea. If you take medication, are pregnant or breastfeeding, talk to your doctor before taking ginger in larger amounts or as a supplement. Pain, vomiting and long lasting nausea need a medical check.
For everyday use, keep both forms in the kitchen: fresh for teas and quick cooked dishes, and powder for baking and dry spice blends.
Sources: NCCIH Forever Living.
Common questions
Is fresh ginger better than powder?
Not in general. They differ in taste and use, so choose by the dish.
Can I have ginger every day?
Most adults can in cooking amounts. Check larger amounts or supplements with a doctor first, especially with medication or pregnancy.
