Hey guys, does anyone know how one goes about baking with fresh spices? For example, when one is grinding fresh spices (for example: a "pepper grinder"?) how does one know they have the correct amount that the recipe calls for (eg. 1 teaspoon, etc.)? And, how does one work with "fresh" spices that come available as roots, such as ginger, for example! I *adore* the boquet of candied ginger and can only imagine how it would taste in a cookie or cake! Mmmmmm... Yet, the pre-ground ginger has only a peppery-taste to it and lacks that delicious scent! So...how does one go about employing fresh ginger? What meathod does one use? Are there other similar spices that can be "ground" as the ginger is (if it's also like a root, for example)? Oh, and are there standard grinders one can buy to hold any single, whole, spice imaginable? What about cinnamon? I ask, of course, because I often see nutmeg grated on a long grating tool, rather than in a grinder as pepper is. Anyhoo...I bring this topic up, not only because I noticed the bouquet of ginger while sniffing some candied ginger at my local Penzey's spices; but, while at my brother's apt.--he was having me and mom over for dinner--they had a commercially bought plastic pepper gringer, and it added loads of flavour and heat to whatever I grinded it on! (I was impressed by freshly ground pepper, because it was absolutely unlike the pepper I commonly buy at the gropcers!)

Thanks a heap, guys!

Take Care,
Wade