A piece measuring a little less than 4 inches, will weigh 1 ounce (28.3 grams) and measure about ¼ cup when sliced. 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. If you like ginger a lot, peel and mince the ginger very fine with a knife. Covered entirely in a papery skin with a light tan color, the ends of the knob will likely be a bit rougher. Set in an ice tray, filling each cube with 1 tsp of ginger paste. That is, fresh ginger typically does not substitute for ginger powder in dessert recipes. 2. A 1 inch piece of raw ginger with a 1 inch diameter yields about 1.1 tablespoons chopped weighing .26 ounce. 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. Raw and fresh ginger root. As mentioned, it's rather astringent and has quite a different flavor profile. 1. One whole cup of chopped ginger will weigh about 4 ounces. Use the units measures calculator on this ginger page to convert ginger amounts between various other units. 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. 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. A knob of ginger on a fresh root can easily … 3. 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. Keep in the freezer. Use 1/4 teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for in a recipe. One cup of these 1 inches large-long and round, 1 inch in diameter will have 96 grams in weight on scales. Has anyone actually subbed the paste for a piece of crushed fresh ginger, and if so, how much do you think I should use? Once set, de-mold and put the cubes in a zip lock bag. 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. 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. Ground ginger can NOT be substituted for crystallized ginger--that is something quite different. Squeeze all the grated stuff very hard between your fingers to get all the juice into the bowl. Also you can use fresh ginger if you have a way to turn it into a paste, like with a food processor. Ginger is an excellent medicine to boost immune system, especially valuable in winter cold months. 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