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How much ginger do I use?

Ginger is a versatile and flavorful spice that can add a kick to both sweet and savory dishes. But how much ginger should you use when cooking or baking? The amount can vary quite a bit depending on the recipe, your personal taste preferences, and the potency of the ginger itself. This comprehensive guide covers everything you need to know about how much ginger to use in various recipes and provides tips for getting the most out of this zesty ingredient.

What is Ginger?

Ginger is a flowering plant that originated in Southeast Asia. The ginger we use for cooking comes from the rhizome, or underground stem, of the ginger plant. The rhizome is dug up when the stalk above ground has died back, but before new shoots appear. Ginger has a tan, thin skin covering knobby flesh that can range in color from yellow to white. The flavor is intensely spicy and slightly sweet.

When purchasing fresh ginger, look for rhizomes that are firm with smooth, tight skin. Wrinkled, moldy, or dried out ginger should be avoided. Unpeeled, fresh ginger can be stored in a paper or mesh bag in the refrigerator for up to 3 weeks. You can also freeze peeled, uncut ginger for several months.

Forms of Ginger

Ginger can be found in several forms, each with their own uses:

  • Fresh ginger – The most versatile form. Can be grated, minced, sliced or juiced.
  • Ground ginger – Dried and ground into a powder. Best for baked goods.
  • Crystallized or candied ginger – Coated in sugar. Used in sweets or as a garnish.
  • Pickled ginger – Marinated in a sweet vinegar brine. Served with sushi.
  • Ginger juice – Fresh ginger that is juiced. Used for marinades, dressings and cocktails.
  • Ginger paste – Pureed fresh ginger. Has a strong flavor for stir fries or curries.

When substituting ground ginger for fresh, use about 1/4 teaspoon powder for every 1 tablespoon of grated fresh ginger.

How Much Ginger for Different Recipes

Here are some general guidelines for how much ginger to use in various recipes:

Baked Goods

Recipe Fresh Ginger Ground Ginger
Gingerbread 2-3 tablespoons grated 2-3 teaspoons
Ginger snaps 2 tablespoons grated 2 teaspoons
Ginger cake 1-2 tablespoons grated 1-2 teaspoons
Pumpkin pie 1-2 teaspoons grated 1/4-1/2 teaspoon
Carrot cake 1 tablespoon grated 1 teaspoon

For baked goods, grated fresh ginger is ideal but ground ginger can be substituted. The flavor will not be quite as bold.


Recipe Fresh Ginger Amount
Stir fry (2 servings) 1-2 teaspoons grated
Fried rice (4 servings) 1-2 tablespoons grated
Coconut curry sauce 1-2 tablespoons grated or minced
Ginger chicken 2 tablespoons grated
Beef & broccoli 1-2 teaspoons minced

For savory dishes, fresh ginger is best. Use grated for a milder flavor or minced for more intensity. Adjust amounts as desired based on your taste and the strength of the ginger.


Recipe Fresh Ginger Amount
Chicken noodle soup 1 teaspoon grated
Vegetable soup (6-8 servings) 1-2 tablespoons grated
Beef stew (6-8 servings) 1-2 tablespoons grated
Hot and sour soup 2-3 tablespoons grated or minced
Wonton soup 1-2 teaspoons minced

Ginger adds warmth and enhances other flavors in soups and stews. Adjust the amount to taste, keeping in mind longer cooked dishes may need more ginger.


Recipe Fresh Ginger Amount
Citrus ginger dressing 1 teaspoon minced
Ginger soy dressing 1 tablespoon minced
Carrot ginger dressing 1-2 teaspoons minced
Ginger vinaigrette 1/2-1 tablespoon grated
Ginger sesame slaw 1-2 teaspoons minced

For salad dressings, focus on fresh minced or grated ginger. Start with less and adjust to enhance the ginger flavor to your liking.


Recipe Fresh Ginger Amount
Ginger tea 1 inch knob, sliced
Ginger ale 1-2 tablespoons grated
Moscow mule 1/4 inch knob, muddled
Ginger lemonade 1-2 tablespoons juice
Carrot ginger juice 1 inch knob

For beverages, go with fresh ginger juice, grated ginger, ginger slices or muddled ginger depending on the recipe.

Tips for Getting the Most from Ginger

Here are some helpful tips for maximizing the flavor and health benefits of ginger:

  • Use a Microplane or the small holes of a box grater to finely grate ginger.
  • Cut off thin slices and add to tea or water for quick infusion.
  • Juice fresh ginger for an extra kick in marinades, dressings, and cocktails.
  • Peel ginger before grating to reduce fibrous texture.
  • Store fresh ginger in the crisper drawer of the fridge.
  • Wrap leftover cut ginger tightly and refrigerate for up to 3 days.
  • Freeze grated ginger for up to 3 months for longer storage.
  • Add ginger early on for maximum flavor infusion.
  • Use young, tender ginger for more mild flavor.
  • Pick mature, old ginger for a more intense, spicy flavor.


Ginger is a versatile ingredient that can transform both sweet and savory recipes. While the exact amount can vary based on personal taste, the guidelines and tables above provide a starting point for how much ginger to use in everything from baked goods to main dishes. Start with a smaller quantity and increase to suit your preferences. With its intense, spicy kick and hints of citrus and pepper, ginger is a wonderful way to add exotic flair and robust flavor to your cooking.