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Fresh Ginger vs. Ground Ginger: Which is Best for You?

Fresh Ginger vs. Ground Ginger

Do you think fresh ginger versus ground ginger is good? Overall, ginger is full of nutrients and bio active compounds that have powerful benefits for your body and mind.

Fresh ginger vs. ground ginger


Ginger comes from the underground stem of the ginger plant. The main different between fresh ginger and ground ginger is:

  • Fresh ginger: Added to water and other cooking liquids to flavor soups and rice. Pickled ginger is used as a spice in Japanese and Indian cuisine.
  • Powdered ginger: It is added as flavoring to rice and mixed with meat and spices. It can be added to the sauce or crushed with garlic.

Is fresh ginger better than ground ginger?


Depending on the recipe and desired flavour. Ground ginger has some different medicinal benefits than raw ginger root. 

The process of making ground ginger reduces the amount of gingerol, the active component of the ginger root that provides many medicinal health properties. 

Although the dehydration process reduces gingerol, it also increases levels of shogaol, which has many health benefits and properties as well, especially those with memory- and cognitive-enhancing properties.

Here is one example where the answer might be yes. If you're using a recipe that calls for fresh ginger, you can use ground ginger as a substitute.

This means that both dried and fresh forms are beneficial, with the fresh form (arguably) a bit better.
One benefit of ground ginger is that it is more convenient.

It's easy to keep on hand and stays fresh for much longer than fresh ginger. In addition to the many recipes that can be used for them.

Do fresh and dried ginger taste the same?

Fresh ginger has a flavor that can be described as fiery and more pungent than dried (note: powdered ginger is made from dried). 

Some experts describe the scent as similar to camphor while being pungent like cloves. When ginger is tender in its fresh form, it ripens and spreads its flavor to everything it touches.

In its ground and dry form, ginger still retains its spicy kick but with just a few of the flavor complexities you'd get with the fresh form. 

However, ground ginger has the advantage of being able to withstand higher cooking temperatures without any change in flavor.

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