Ginger offers a unique and spicy flavor that many people enjoy adding to various dishes. However, fresh ginger may not always be available, or the need for a quick alternative might arise. In such cases, several substitutes can effectively provide a similar taste and experience to real ginger. Knowing these substitutes and how to use them can be incredibly helpful when you’re in a pinch.
Fresh ginger has a distinct taste and smell, making it a popular choice among many culinary enthusiasts. While some of these substitutes may not perfectly replicate the fresh ginger experience, they can still provide a desirable taste and accommodate the various health benefits that ginger offers. So while fresh ginger might be your go-to, sometimes branching out can lead to fantastic results.
What does ginger taste like? This delicious spice has a taste that’s sweet and slightly peppery. Besides being wonderful for cooking, ginger is also highly aromatic, with spicy and pungent notes, so it lends itself well to natural beauty products and scents. Keep in mind that ground ginger isn’t as potent as fresh ginger, but it’s perfect for use in dessert recipes.
You don’t have to peel ginger, but most people do because the skin can be tough. If you don’t want to peel your ginger, use young ginger because younger ginger usually has much less skin. Ginger is great for marinades, curries, and soups.
Turmeric, galangal, and cardamom are also part of the same family, Zingiberaceae. Ginger originated in China but has now spread its roots across the globe thanks to the spice routes.
It is so versatile, it never hurts to keep some kind of ginger on hand even if it’s a ginger substitute.
Health Benefits of Ginger
Ginger has antibacterial and anti-inflammatory properties that are revered the world over. It is commonly used as a holistic medicine across the globe.
There are oils known as gingerols contained within ginger root. This is the main bioactive component of ginger and is what gives it these properties.
It is also shown to reduce oxidative stress in the body by reducing the number of free radicals.
This compound has also been shown to help prevent cancer. There is preliminary evidence to suggest that ginger has protective effects on the body. This is very early days in terms of research, and there is no real guarantee that it works.
It has long been hailed as a natural way to alleviate nausea and related symptoms, such as motion sickness. It has been proven that just 1 to 1.5 grams of ginger a day can reduce the symptoms of nausea.
Ginger has been shown to help reduce human BMI and insulin levels in the blood. As little as 2 grams a day has been shown to assist with weight loss.
There have also been studies done into the impact of ginger on osteoarthritis. It was proven to reduce the pain levels and incapacitation experienced by trial participants. This works both as a topical application and when ingested.
A new area of research is into the anti-diabetic properties of ginger. It has been shown to reduce hemoglobin A1c markers (indicators of long-term blood sugar levels).
It was also shown to reduce ApoB/ApoA-I (Apolipoprotein B/ApolipoproteinA-I) ratios and MDA (malondialdehyde) levels. High levels of these are commonly seen as indicators of susceptibility to heart disease.
Ginger is also believed to help with treating chronic indigestion as ginger helps speed up the emptying of the stomach.
It can help to reduce LDL cholesterol levels in the body (bad cholesterol). It has also been shown to have an impact on total cholesterol levels and blood triglyceride levels.
It can also help to reduce menstrual cramps and the associated pain (dysmenorrhea). A 2009 study of 150 women found that ginger powder had the same impact on pain as NSAIDs. NSAIDs are nonsteroidal anti-inflammatory drugs, such as ibuprofen and mefenamic acid.
There are suggestions that including ginger in your diet can help to protect against developing Alzheimer’s disease. This is due to the anti-inflammatory impacts that ginger has on the body.
It is believed to enhance brain function at all ages and can even help to prevent a decline in brain functionality as you age. This presents as an improvement in working memory and reaction time among test participants.
Ginger has also been shown to reduce the risk of infection, particularly gingivitis and periodontitis (diseases causing inflamed gums).
Ground Ginger
This is a dried version of the ginger root and is much less spicy and nuanced in flavor. The essential oils give fresh ginger its kick, and the removal of these is what causes ground ginger to have a milder flavor.
It has a much more concentrated flavor than fresh ginger, and so you will need to use less of it. Ground ginger is commonly used for baking purposes, such as gingerbread.
For every tablespoon of fresh ginger, you will need to substitute ¼ teaspoon of ground ginger.
This is pureed ginger, usually blended to a smooth consistency with some added oil. It must be stored in the refrigerator once it has been opened. It can be kept for up to 5 days in an airtight container.
If you store it in the freezer, the ginger paste will keep for up to 5 months.
If your recipe calls for 1 inch of ginger, you should use 1 teaspoon of ginger paste. It can be used anywhere you would use fresh ginger.
Minced Ginger
This is ginger that has been finely chopped and will often have additions such as oil, sugar, and salt. It is often a more diluted version of fresh ginger and you are likely to need a little more for the same impact.
It is great for use in marinades or stir-fries. Like ginger paste, minced ginger can be substituted in a 1:1 ratio for fresh ginger, although you could add a little more if you want a bigger kick.
Ginger Juice
This is the juice extracted from the ginger root, like apple juice. It is not commonly used as a substitute for fresh ginger but could work in a pinch.
If you are baking or making something like a soup, ginger juice could work as a substitute for fresh ginger.
It is also commonly used in meat marinades and sauces. This is because the ginger contains enzymes that break down the protein structure and tenderizes the meat.
Pickled Ginger
This is not an effective substitute for ginger root but could be used in a pinch.
This is commonly used in Jamaican cuisine, so much so that it is actually referred to as Jamaica pepper.
It has a sweet and semi-spicy flavor evocative of ginger. It will not give your dish the same taste but will impart a similar flavor profile.
It is perfect for use in dishes containing meats such as beef and lamb such as stews. You do not tend to require more than ½ to 1 teaspoon of allspice per recipe.
In the United States, allspice is more commonly found in seasonal baked goods.
Nutmeg has a sweet yet spicy flavor. It is found in the seeds of the Myristica fragrans, the nutmeg tree.
These seeds are either kept whole and freshly grated into dishes as you need them or ground to form a fine powder.
It is used similarly to allspice and cinnamon in both savory and sweet dishes. It works well with vegetables such as cabbage and broccoli; as well as sausages, pasta, and rice.
For every teaspoon of fresh ginger your recipe calls for, substitute 1 teaspoon of nutmeg.
Cinnamon
The flavor of cinnamon is usually described as warming, similar to ginger. Cinnamon comes from the interior bark of a tree which is then dried and occasionally ground into a powder, or left as cinnamon sticks.
This is commonly found in savory dishes such as tagines, working well with chicken, lamb, and rice. It is also used in a lot of Asian curries to add to the flavor profile.
It is another seasonal spice across the Western world, commonly used at Christmas time.
Mace has a warm and sweet, aromatic flavor. It comes from the same family as nutmeg – it is the red exterior coating of nutmeg seeds.
It is commonly used in baked goods like cakes and cookies. It can also be paired with savory foods like eggs, cheese, and sausage – making it a good breakfast spice.
For every tablespoon of fresh ginger your recipe calls for, substitute ¼ teaspoon of mace.
Pumpkin Pie Spice
This tends to be made from a blend of nutmeg, ginger, cinnamon, and allspice. This means that it can easily be substituted for fresh ginger.
For every teaspoon of fresh ginger your recipe calls for, substitute 1 teaspoon of pumpkin pie spice blend.
Cardamom and Turmeric
These ingredients are closely linked to the ginger family. Turmeric is more bitter and earthy than ginger, whereas cardamom is more nutty with notes of citrus.
They will not give your dish the same flavor profile as ginger but will add a different flavor element to make your dish more interesting.
You should substitute ¼ teaspoon of each spice per tablespoon of fresh ginger your recipe calls for.
Galangal
This is another root, commonly found in Southeast Asia. It is described as a combination of turmeric and ginger in terms of the flavor profile.
You are unlikely to find it in standard stores, and instead, you should look online or in specialist Asian food stores.
This can be used as a 1:1 substitute for fresh ginger, but you can use up to a 1:1.25 ratio as galangal is slightly less strong than ginger root.
If you’re looking for a substitute for ginger, you can’t beat this list. A ginger substitute may be just the thing for that ginger ale recipe. I love candied ginger.
How to Choose Good Root Ginger
You should look for a ginger root with not too many knots and branches. The ginger should not be wrinkly or moldy. Instead, the skin should be taught and firm. It should feel heavy for its size.
The freshest and highest quality ginger is usually found in specialist Asian food stores rather than in a supermarket.
How to Refrigerate Ginger
We recommend keeping the ginger root in the vegetable crisper drawer of your fridge. Do not peel.
Seal it inside a plastic bag and press out as much air as possible. If you do not have a plastic bag, using a brown paper bag will do a similar job.
If you have cut the ginger, you will need to pat it dry with a piece of kitchen paper before storing it. This will not keep as long as an intact root, so try not to cut it up until you want to use it.
How to Freeze Ginger
The simplest way to do this is to pop the ginger root inside a ziplock freezer-safe bag. Press out the air and seal.
This will keep indefinitely in the freezer.
How to Preserve Ginger in Spirit
This works best for peeled ginger. Place it in a small glass jar and cover with a spirit. The best options are sherry and vodka.
This will keep for a few weeks. If the spirit begins to appear cloudy, this is an indication that bacteria and mold are growing.
How to Grow Ginger
In order to always have fresh ginger on hand, plant a small amount of the root inside a plant pot on your kitchen windowsill.
When you need a little ginger for cooking, lift the plant up and cut off a little of the root to use. Repot and continue to water – the plant will continue to grow.
Frequently Asked Questions
How much ground ginger replaces fresh ginger?
If you don’t have any fresh ginger, there’s no need to panic. You can usually use some ground ginger powder as a good alternative substitute, and the recipe should turn out more or less just as good. But how much do you need to use for it to be a good equivalent?
Well, for every tablespoon of fresh ginger, you should use around a quarter of a teaspoon of ground ginger. (This is because ground ginger will usually be stronger, as it’s a lot more concentrated!)
However, it’s important to remember that it’s not recommended that you do the same if it’s the other way around. In most cases, fresh ginger will not be a good substitute for ground ginger, so this is more of a one-way alternative.
Is dry ginger as good as fresh ginger?
Ginger is a great ingredient to have in the house, as it has plenty of beneficial properties, and can be used in many different homie-remedies for different afflictions.
Usually used in cooking, baking, and for making teas or infusions, ginger can help relieve symptoms such as nausea, motion sickness, and stomach pain. It is also greatly beneficial as a hot infusion when you have cold or flu-like symptoms, and it can also be good for the throat, paired with some honey.
But what is better, dry ginger or fresh ginger? Many people believe that in order to fully get the benefits of ginger, it needs to be fresh. But actually, this isn’t quite true!
Dry ginger is just as good as fresh ginger. In fact, dry ginger has been used a lot more, in a traditional sense, as a medicinal herb.
This is because two of the most important compounds within ginger, shogaol, and gingerol, are found in a higher concentration when the ginger is dry, rather than fresh. Dry ginger has these in about two to three times a higher concentration than fresh ginger, and so dry ginger is a lot more effective for medicinal purposes.
These two compounds are the ones that allow ginger to act as a remedy for many afflictions, with an anti-cough effect, and the ability to reduce blood pressure, stomach problems, and even certain cancers and tumors.
Can I use ginger paste instead of fresh ginger?
If a recipe needs you to add some fresh ginger, and you don’t have any in the house at that moment, then you can use either ginger paste or ground ginger as a good substitute.
Depending on the recipe, it might not have the exact same effect, but as a general rule, the ginger paste can be used instead of fresh ginger without much of a difference.
Fresh Ginger and Ginger Substitute: What to Use and When
These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
