Q: True or false — You must use fresh ginger root to get the health benefits of ginger.

A: False! While fresh ginger does have a slightly different nutrient profile than the dried, ground version, both forms offer impressive health perks — so you can confidently use whichever is more convenient.

Here’s the scoop: Fresh ginger contains higher levels of gingerol, a compound linked to many of ginger’s anti-inflammatory and antioxidant benefits. When ginger is dried and ground into a powder, the gingerol content decreases, but it’s converted into shogaols — another group of compounds that may be even more potent in terms of medicinal properties.

Translation: Both fresh and dried ginger bring something special to the table. And ground ginger is often easier to sprinkle into recipes, so you’re more likely to use it regularly.

Try using a mix of both! Fresh ginger adds a zesty punch to stir-fries, soups, teas, and smoothies. It’s budget-friendly, stores well in the fridge, and lasts even longer in the freezer. Dried ground ginger is perfect for baking, dressings, spice rubs, marinades, and oatmeal (it works great in my Spiced Pumpkin Muffins!).

Want a soothing sip? Slice 2 to 3 thin pieces of fresh ginger, simmer in 1 to 2 cups of water for a few minutes, and enjoy as a cozy tea. Or check out my Ginger Turmeric Cherry Tea—it’s simple, delicious, and packed with health benefits.

Bottom line: Use what you have, mix it up when you can, and enjoy all the goodness ginger has to offer!