1 inch of ginger grated will produce about 4 teaspoons.
One inch piece of ginger typically yields about one tablespoon of minced ginger. This is because when ginger is minced, it becomes more compact and takes up less space compared to the original piece. Therefore, one inch piece of ginger is roughly equivalent to one tablespoon of minced ginger.
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
How much is 1 inch ginger in ounces
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003
Well, honey, about 1 tablespoon of minced ginger from a jar is roughly equivalent to 1 teaspoon of grated ginger root. So, you'll need about 3 teaspoons of minced ginger to match the flavor of 1 tablespoon of grated ginger root. But hey, who's counting when you're in the kitchen having a good time, right?
I would just use the same amount because ginger paste is basically really finely miced ginger. Maybe cut down a slight amount if your not a huge fan of ginger.
On average, 2 inches of ginger root weighs around 0.6 ounces or 17 grams. However, the weight can vary depending on the specific density and moisture content of the ginger.
Typically, 1 teaspoon of ginger paste is equivalent to approximately 1/2 inch of fresh ginger. However, this can vary depending on the brand and concentration of the paste. It's always best to refer to the specific instructions on the packaging or adjust to taste when substituting ginger paste for fresh ginger in recipes.
When all else fails, go to "Joy of Cooking" --see "equivalents and or substitutions, and I quote: 1 Tsp raw ginger = 1/8 tsp pwd. This info is usually on the spice container, but I use a less expensive brand and it does not have the info. cmg
Dry is always more potent, as long as your spices are not old. If you have "fresh" dry ginger, 1 teaspoon would be the right amount to substitute for 2 tablespoons of fresh ginger. Since ginger is something that loses its potency in dry form very quickly, the best possible answer to this question is "to taste."
The term is for fresh ginger. What you do is get a real ginger root and measure it. One ginger root can be as big as 8 inches long, so you want a piece about as long as your finger. Then you can grate it into your recipe. Most US groceries carry it in the fresh produce department.