If powdered ginger looks like it should, that is there are no signs of mold, wet spots, or big clumps, it’s fine to use.Generally, it doesn’t go bad unless you let moisture in.Same thing if the flesh starts t o turn dark yellow or greyish, instead of the usual bright yellow.Generally, once you see the flesh, you should know if it’s okay or not.For an easy but impressive side dish for any fall or winter meal, try this recipe for carrots glazed in butter and brown sugar, with chopped dates and fresh ginger giving it the wow factor.This video gives you easy-to-follow instructions for cooking peeled and sliced carrots, adding the butter, brown sugar, and fresh ginger to make a quick glaze, and stirring in chopped dates to finish the dish. Simmer until carrots are almost tender, 3 to 4 minutes. (Carrots can be prepared earlier in the day to this point.) Melt butter in a large skillet over medium-high heat.The alcohol treatment should keep it fresh for a month. While vodka is better for preserving, sherry is often recommended for that purpose because you can then use that ginger-infused sherry in cooking.
However, sooner or later, ground ginger will start to lose its flavor.
How’s this for convenience: the whole thing can be made ahead of time and reheated. Add ginger, and saute, stirring, until transparent, about 2 minutes.