You may not know it. But ground ginger isn’t the only option for making sweet and savory recipes taste precisely how you want them.
Then, if you’re looking for a way to swap out ground ginger in your favorite recipes, here are the best substitutes for ground ginger that you can use instead.
Make the switch and enjoy your baking experience all over again!
Table of Contents
Substitutes for Ground Ginger
Ginseng Root
What if I tell you that ginseng root can be used as a substitute for ground ginger? Though these two ingredients don’t have a lot in common, they share one critical quality: They are both warnings.
Therefore, this is why many people like ginger in their food. It helps them digest their meal more efficiently.
However, Ginseng root shares some of these digestive properties and can also help boost your immune system. Be careful not to overdo it with ginseng, though; too much of it can cause dizziness and headaches.
Moreover, it’s also essential to make sure you pick the real ginseng root because there are plenty of substitutes for ground ginger that might not do what you expect.
Ground Cardamom
Cardamom is a slightly sweet, aromatic spice that gives baked goods and drinks exotic. Cardamom is similar in flavor to ginger but with a powerful kick. It is made from grinding up dried seeds of an evergreen plant native to India, Nepal, and Sri Lanka.
Moreover, ground cardamom has a powerful scent and spicy taste. So it should be used sparingly. A little bit goes a long way.
Besides, you can use ground cardamom as a substitute for ground ginger when baking cookies or cakes because they’re both spicy and have warm flavors that complement brown sugar or molasses.
Mace
These are beautiful substitutes for ground ginger in recipes. And works just as well in sweet dishes as it does savory. Mace is great if you’re looking to add a kick of flavor without adding sweetness or heat.
Though mace is an unripened nutmeg, it has a less intense flavor than nutmeg. But its heady aroma makes up for that. Mace powder tastes warm and herbal with a taste similar to cinnamon, cloves, and gingerly rolled into one.
For example, ground mace is often used in mulled cider since it pairs well with apple flavors. Try replacing your current ground ginger with mace today!
Nutmeg
This may surprise you, but nutmeg is one of my favorite substitutes for ground ginger. Believe it or not, nutmeg is an excellent substitute if you’re looking to add a little something extra to your baking.
Indeed, it’s pretty potent. So I recommend adding just 1/4 teaspoon until you reach your desired flavor level.
However, remember that too much can easily overpower intense flavors like pumpkin pie and banana bread. So proceed with caution!
Also, it should be noted that its effects aren’t noticeable once baked since most of our taste buds are dulled when we eat hot foods. Nutmeg has some incredible health benefits.
Turmeric
A hidden superfood spice that enhances healthy cooking and baking. Not many people know of Turmeric’s vast healing properties. It is one of nature’s best-kept secrets.
It is even more incredible that a mere pinch can bring on astonishing health benefits without detracting from a recipe’s taste.
There are ten ways you can use Turmeric in your daily cooking routine. And how you can use it as a substitute for ground ginger.
These two spices have similar flavors, so they pair beautifully together, but each has unique healing properties.
Undoubtedly, Turmeric is healthy on its own. But when used as a substitute for ground ginger, it becomes even healthier!
Cinnamon
Now, let’s turn our attention to cinnamon. Cinnamon is one of those best used in moderation because it can affect insulin levels and raise blood sugar.
However, with just 1⁄4 teaspoon of cinnamon added to a recipe, you don’t have to worry about those side effects. They are making it the perfect substitute for ground ginger. Many people also find that cinnamon complements apples and other sweet flavors better than ginger.
Practically, try mixing some into your next batch of homemade applesauce and adding a dash or two into your next set of apple pie filling. You can even use it when baking banana bread or carrot cake!
Allspice
Although we usually think of it as a general spice in terms of use. Allspice is also a potent flavoring in its own right.
Unlike ginger, which is known for its fresh and sweet tones. Allspice gets its name from that familiar blend of warm and spicy tones you may recognize from pumpkin pie. Or your holiday roast.
For example, when using allspice as substitutes for ground ginger in a recipe that calls for two teaspoons. Only substitute 1/4 teaspoon.
Besides, if you want to push things over the top, try using 1/2 teaspoon of ground cloves. With 1/4 teaspoon each of cinnamon and nutmeg—perfect if you’re cooking up Thanksgiving dinner next week!
Pumpkin Pie Spice
You can make your pumpkin pie spice by mixing equal parts cinnamon, ginger, and nutmeg. You can also buy a premade blend.
However you do it, remember that pumpkin pie spice is less sweet than traditional pie spices like cinnamon and ginger, making it a perfect substitute for ground ginger in other baked goods. For example, you can use it to make gingersnaps by replacing cinnamon with ground ginger.
Galangal
In some cases, galangal is a better option as a substitute for ground ginger. Like fresh ginger, it adds flavor and spiciness without as much heat. It’s also moister than dried ginger which can become sticky or brittle.
Because of its similar taste and texture, you can use either ground or fresh galangal. Instead of dried or powdered ginger when making baked goods like cookies, cakes, and loaves of bread.
In addition, it gives them a subtly sweet taste that works well with spicy dishes and curries. But it isn’t overpowering like other spices you might use, such as cloves or cardamom.
Conclusion
Although fresh or crystallized ginger is not a substitute for ground ginger in many baking recipes. Ground ginger is quite different from them. You can use ground ginger in recipes that call for one teaspoon of fresh ginger.
Or one-half teaspoon of grated, crystallized (candied) ginger. But keep in mind that ground and fresh/crystallized are interchangeable only if you’re using equal amounts of each.
In other words, two teaspoons of either will do! Be aware that you can substitute ground spices for fresh or grated herbs. Such as cinnamon sticks or nutmeg.
It would be best to use about three times as much powdered spice as you would fresh or whole. Be creative!
Frequently Asked Questions
Ground ginger is an essential ingredient in recipes like gingerbread and pumpkin pie. While fresh ginger can be used, it doesn’t deliver a lot of spice and flavor. Moreover, fresh ginger also has a concise shelf life and dries out quickly. Meaning it isn’t always easy to come by. It can also go bad fast if you aren’t using it regularly. Also, you might not want to consider fresh ginger as your best substitute for ground ginger because of its many disadvantages. It will still deliver zingy flavors without all the hassle!
Rather than adding ground ginger straight into your baking recipes. Try looking for other substitutes for ground ginger that contain it. Look for bakers’ dried or powdered ginger or crystallized ginger, candied in sugar and spices. Also, you can look for kombu extract, which is a saltwater-based concoction made from seaweed. Although, it’s not technically a substitute for ground ginger. If you already have it in your pantry. It’s commonly used as a vegetarian substitute to enhance umami. Then why not use it?
Keep ground ginger in an airtight container in a cool, dark place. It will last 6-8 months at room temperature and a year or more in the refrigerator. Freezing is not recommended because it might cause moisture crystals to form inside of your ground ginger.
Ginger has a sweet, spicy aroma that is slightly reminiscent of cinnamon and dried orange peel. As a member of the Zingiberaceae family, ginger is related to Turmeric, cardamom, and galangal. It’s typically found growing in tropical areas where it has been cultivated for many years.
