IngredientsSpices
Ingwerginger
The rhizome of Zingiber officinale, the underground stem rather than a root.
Fresh it tastes juicy with a bright heat, which is gingerol. Drying turns that into shogaol: sharper, drier, earthier.
Frisch und getrocknetfresh and dried
The two do not swap. Dried brings the warmth a Lebkuchen needs, fresh brings juice and lift, which are out of place in that dough.
If you must, use far less of the dried one. The other way round barely works: you cannot get the fresh tip back out of powder.
In der deutschen Küchein German cooking
Ground into Lebkuchen, Pfeffernüsse and Spekulatius, next to cinnamon, clove and cardamom.
On the savoury side it goes into the Weisswurst mix: a knife tip per kilo of meat, more would already be too much.
In Mexikoin Mexico
Fresh jengibre is in every mercado, ground ginger in supermarkets and tiendas de especias.
With powder, smell it first. If the tin smells only dusty it has sat too long, and the Lebkuchen stays flat.