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To substitute ground ginger for fresh, use 1/2 teaspoon ground of each tablespoon fresh called for in a recipe.
Suggested Uses: Ground ginger is an essential spice for gingerbread and is also good in biscuits, preserves, chutneys, marmalades and a variety of desserts. Try it in pickles and with pork, chicken and beef. Add it to pumpkin or apple pie, cookies, carrot and sweet potatoes dishes.