Ginger (ground)
Ground ginger weighs 96g per cup but is measured in small amounts, typically 1/4 to 1 teaspoon. It has a sharper, more concentrated heat than fresh ginger and cannot be substituted 1:1. Use 1/4 teaspoon ground ginger for every tablespoon of fresh ginger. Ground ginger is standard in gingerbread, pumpkin pie spice, and chai. It loses its punch after about a year. Test by rubbing a pinch between your fingers — if the aroma is faint, replace it.
02 // FULL CONVERSION TABLE
03 // WHY IT MATTERS
If your cookies spread, your bread is gummy, or your cake sinks — flour weight is usually why.
A scooped cup of flour can weigh anywhere from 125g to 180g. That's a 44% range — enough to wreck a cake.
Modern recipes use the spoon-and-level method: fluff the flour, spoon it into a dry measuring cup without packing, then sweep flat with a knife.
The scoop method — pushing the cup directly into the bag — packs in 40-50% more flour.