Best Ginger Substitutes – Fresh Roots And Ground Ginger

Ginger is a very commonly used spice in numerous recipes across the globe. This dietary condiment is an essential ingredient in many Indian and Chinese dishes.

It is used in various forms, such as fresh, dried ground, paste, and crystallized.

Besides cooking, the phenolic compounds in ginger offer several health benefits and are used in medications. Ginger has been used for thousands of years as a medicinal herb to treat various ailments.

When it comes to cooking, it goes well with both savory and sweet dishes and candies.

You should always have ginger on your kitchen shelf, as it is a must-have ingredient in many recipes.

If you don’t have ginger or are cooking for people allergic to ginger, don’t worry. Here, we list some of the best ginger substitutes that work well.

Best Substitutes For Fresh Ginger Roots 

Fresh ginger roots are most commonly used in cooking.

The best substitute for fresh ginger is dried and ground ginger roots. Remember, ground ginger is highly concentrated, and you must use only ¼ teaspoon of ground ginger for every tablespoon of fresh ginger.

Substitute ⅛ to ½ teaspoon ground ginger for every tablespoon of fresh ginger called for in your recipe.

When your recipe calls for fresh ginger, you may use ginger paste instead, if you’re okay with a mild ginger flavor.

But if ginger isn’t available to you, you have to look for other replacements.

Here are some of the best alternatives to ginger roots.

1. Allspice


Allspice, a common ingredient in Caribbean recipes, is a fantastic substitute for recipes that call for ginger.

This spice is the ground form of the dried, unripe berry of the P. dioica plant. It is also known as Jamaican pepper.

It has a mild sweet-spicy flavor similar to ginger, cloves, cinnamon, and nutmeg. The spice got the name ‘allspice’ as it has the flavor of a blend of spices.

You can use it as a replacement for ginger in meat dishes, stews, and soups. It also works well in vegetable dishes made of carrots, squash, cabbage, or spinach.

You can use allspice instead of both dried and fresh ginger.

Use half a teaspoon of allspice instead of every tablespoon of fresh ginger.

2. Mace

Nutmeg Mace

Mace is the lacy coating on the outer side of the nutmeg seeds. It has a more delicate flavor than nutmeg.

It is a wonderful ginger substitute because of its warm and sweet aroma.

Mace is a good replacement for ginger, particularly in sweets and baked goods.

You can swap ginger with mace in fatty recipes like cheese and eggs. It also pairs well with vegetable dishes like carrots, cabbage, asparagus, and beans.

While you use it in place of ginger, use it as a 1:1 substitute.

3. Cinnamon

Cinnamon Spice

Edible cinnamon spice is the dried inner bark of the cinnamon tree. It is available in most grocery stores in stick and powder forms.

Cinnamon has a warm and sweet flavor that is like ginger.

Therefore, when ginger is unavailable, cinnamon can be an awesome substitute.

Cinnamon is commonly used in many Indian savory dishes with vegetables and meat.

Use ¼ teaspoon of cinnamon powder instead of every tablespoon of fresh ginger. Use 5 grams of the stick in savory dishes instead of a tablespoon of fresh ginger.

You can use ground cinnamon in place of ginger powder.

2. Nutmeg

Nutmeg Seeds

The warm and spicy-sweet flavor of nutmeg seed is identical to that of ginger.

Fresh nutmeg seeds in ground form is mostly used in dishes that call for ginger or nutmeg flavor.

Nutmeg works well for both sweet and savory dishes. Adding nutmeg to vegetarian dishes like cabbage, broccoli, spinach, and squash elevates the taste and flavor. It’s a nice ingredient in lamb meat, sausages, and pasta.

Use ground or grated nutmeg to replace ginger in the same quantity as allspice.

Ground Ginger Substitutes

Ground dry ginger (ginger powder) is a popular spice ingredient in many recipes.

Undoubtedly, the first and best replacement for ground ginger is to use fresh ginger roots. Use about 1 tablespoon of grated fresh ginger for every ¼ teaspoon of dehydrated ginger.

Also, use ginger paste in place of ginger powder in most recipes. However, there are a few things to keep in mind when making this substitution. The ginger paste contains other ingredients and preservatives, The paste has a mild flavor.

Other alternatives to ground ginger are:

  • Allspice
  • Cinnamon
  • Mace
  • Nutmeg
  • Cardamom

Try to use the right substitute option that matches the desired flavor of the recipe. In the same way, adding the same amount of substitute spice as ground ginger is unnecessary.

Candied Ginger Substitutes

Candied or crystallized ginger is made by cooking fresh ginger in sugar syrup. Other names, like candied or glace ginger, also know it.

Candied ginger is a tasty treat available in most grocery stores. Not only that, but it’s also an age-old home remedy used to treat nausea, inflammation, and even certain cancers.

Glace ginger is not so useful in cooking, but it may be included in the restaurant menu.

You can use ground ginger if your recipe or menu calls for frozen ginger. Use ¼ teaspoon of ground ginger for every tablespoon of crystallized ginger. You may add sugar to the ground ginger to achieve a sweet flavor.

Final Thought

Ginger has a very specific flavor; if you substitute it with another ingredient, the flavor will not be the same. However, some of the closest substitutes for ginger are allspice, cardamom, mace, cinnamon, and nutmeg.

The best alternative to fresh ginger is ginger powder or paste from grocery stores.

Recommended reading list: