Dry ginger can be used as a substitute for fresh ginger in recipes, but it's important to note that the flavors and properties of the two differ. Fresh ginger has a pungent, spicy, and slightly sweet taste, while dry ginger (also known as ground ginger or ginger powder) has a more concentrated and intense flavor.
When using dry ginger as a substitute for fresh ginger, it's typically recommended to use about 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger called for in the recipe. However, it's worth noting that the flavor of dry ginger can be more overpowering, so you may want to start with a smaller amount and adjust to taste.
Keep in mind that fresh ginger also adds a subtle texture to dishes, which can be missing when using dry ginger. If the recipe requires the texture of fresh ginger, such as in stir-fries or grated ginger applications, the substitution may not work as well.
Overall, while dry ginger can work as a substitute for fresh ginger in certain recipes, it's important to consider the differences in flavor and adjust accordingly to achieve the desired result.