Flavor

• Fresh ginger tends to deliver a more intense, spicier flavor than ground ginger. Ground ginger's less intense flavor is caused by several factors, including the tendency of ground spices to lose potency over time. Also, the less spicy flavor of ground ginger could be due to inferior ginger roots from which it is ground.
  
  

Usage

• Because the flavor of fresh ginger is more intense than ground ginger, it is favored for meat dishes and oriental cuisine. For these types of dishes, fresh ginger is either chopped into small pieces or grated, depending on the desired results. Ground ginger is preferred when preparing sweet baked goods, such as cookies and cakes, as its ground texture can be more evenly stirred into batters.
  
  

Availability

• While most grocery stores sell ground ginger, fresh ginger can be relatively hard to find. This may be due to the tendency of the home cook to prefer ground spices over whole ones. Specialty markets are much more likely to carry fresh ginger. Because ginger is an essential ingredient used in many Asian dishes, fresh ginger is often sold in Asian grocery stores.
  
  

Shelf Life

• Fresh, unpeeled ginger root will keep in the refrigerator for up to six weeks. For longer storage, fresh ginger can be kept in the freezer and used when needed. Ground ginger lasts longer than the fresh variety, and can be stored in a dark pantry for up to two years. After two years have passed, the ground ginger may begin to lose potency. Both fresh ginger and ground ginger eventually lose flavor during storage. Generally, if ginger in any type still delivers a pungent smell, it should be considered fine to use.