Can I successfully use fresh ginger root & if so, what amount? I don't recall seeing dried ginger root in our local grocery store, but I know fresh is available. Or is the crystallized version preferable? Thanks! We haven't tested using fresh ginger root in our kitchen. The fresh ginger will have a more "hairy" texture in your baked goods while the crystallized ginger will have more of a "gum drop" texture. So, if you are prepared for that texture difference you might be alright. But, I would use dried ginger (if available) before using fresh diced ginger. kelsey@KAF

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