A liquid juice produced from fresh pressing a subtropical plant that is grown for its knobby root. The root, which is actually a rhizome, has a tan skin and a flesh that may range in color from ivory to light green. It is used in most regions of the world, but it is especially popular as a seasoning in Asian and Indian dishes. Both the juice and powdered forms of ginger are popular in Europe and the United States as a flavoring for baked goods and desserts, such as gingerbread and gingersnaps. Ginger juice is also used to flavor tea, fruit or vegetable juices, soups, fish, and stir-fried foods, as well as sauces, marinades, and vinaigrettes.
Ginger juice can be substituted for ground or powdered ginger. 1 tablespoon of juice equals 1 tablespoon of fresh grated ginger or 1 teaspoon of ground ginger.