3. Other kinds of ginger, such as pickled ginger, crystallized ginger or preserved ginger all have distinct tastes as well, making substitutions difficult. You can use any lotion (whatever available) or a firming lotion. A 1 inch piece of raw ginger with a 1 inch diameter yields about 1.1 tablespoons chopped weighing .26 ounce. While ⅛ to ½ a teaspoon of ground ginger can be substituted for 1 tablespoon of freshly grated ginger, ground ginger and fresh ginger do not taste exactly the same, so it may be better to follow the recipe exactly. Use the units measures calculator on this ginger page to convert ginger amounts between various other units. Keep in the freezer. I have a recipe that calls for a 2-inch piece of crushed (smashed) ginger, but all I have in the house is ginger paste in a tube. Ginger is an excellent medicine to boost immune system, especially valuable in winter cold months. 1 tsp of ginger paste can be used where the recipe calls for the 1-inch ginger piece. Use the juice only. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe. And let’s face it: it’s easier to use. Just take out 1 cube and leave on the kitchen counter. A knob of ginger from a root purchased in a mainstream grocery store will likely be between a 1/2 inch to 2 inches in length. One cup of these 1 inches large-long and round, 1 inch in diameter will have 96 grams in weight on scales. If you aren't sure you like so much ginger, grate an inch -- don't bother peeling it first -- with the grater set over a smallish bowl. Once set, de-mold and put the cubes in a zip lock bag. One teaspoon of ginger paste is equivalent to about 1 inch minced ginger root. Keep in mind, however, that it usually doesn't work the other way around. A knob of ginger on a fresh root can easily … Next time your gingerbread recipe calls for fresh ginger or you want to add some verve to holiday cookies, replace fresh ginger with easy-to-use ginger paste. Has anyone actually subbed the paste for a piece of crushed fresh ginger, and if so, how much do you think I should use? When your recipe calls for fresh ginger and you only have the ground version, it's important to note that the conversion ratio is typically 3-to-1 or 4-to-1. 1. I used about 1 teaspoon of ginger paste and the dish turned out perfect. 1 tbsp of ground ginger (this is what I used) and a couple tbsp of your favorite body lotion. Set in an ice tray, filling each cube with 1 tsp of ginger paste. 2. Raw and fresh ginger root. Also you can use fresh ginger if you have a way to turn it into a paste, like with a food processor. When your recipe calls for fresh ginger and you only have the ground version, it's important to note that the conversion ratio is typically 3-to-1 or 4-to-1. Squeeze all the grated stuff very hard between your fingers to get all the juice into the bowl. Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. 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