Best Substitutes for Fresh Ginger
Ground ginger works for cooked dishes; it can’t fully replace fresh ginger’s bright, sharp bite raw.
Best overall swap
Ground ginger
1/4 tsp ground per 1 tbsp fresh gratedBest in baked goods and simmered dishes — the flavor is warmer and less sharp than fresh.
All Substitutes for Fresh Ginger
Ground ginger
1/4 tsp ground per 1 tbsp fresh gratedBest in baked goods and simmered dishes — the flavor is warmer and less sharp than fresh.
Ginger paste (jarred)
1:1A convenient shelf-stable option that’s very close to fresh in both flavor and heat.
Crystallized ginger (rinsed of sugar)
1 tbsp minced per 1 tbsp fresh, reduce other sugar slightlyWorks in baking where a touch of sweetness is welcome.