5 Ginger Alternatives (and How to Use Them)

Whether you're making stir fry, green juice, or gingerbread cookies, ginger is a key ingredient in many beloved dishes. But what if you open your fridge and find a shriveled ginger root, or you have someone who's not a fan? No need to worry—there are some clever substitutions that can mimic ginger’s distinctive taste.

What Exactly is Ginger?

Ginger is a knobby, underground stem that hails from Asia and features in a wide range of cuisines, especially in the East. The ginger we use comes from the root-like part of the plant, though above ground it blooms into a delicate flower. It's an incredibly versatile ingredient that can be found in both sweet and savory dishes, and can be used fresh, dried, ground, or crystallized—there’s nothing it can’t do!

How to Incorporate Ginger in Cooking

To prepare fresh ginger, start by peeling it. Using a standard vegetable peeler can be tricky, so grab a spoon to gently scrape off the thin skin. Once peeled, you can mince it finely for an even flavor, cut it into matchsticks for a spicy crunch, or leave it in large slices to infuse the dish with flavor, removing it before serving, much like a bay leaf. You can also grate or juice ginger. Beyond its bold flavor, ginger is valued for its health benefits, often used to soothe digestive issues and reduce inflammation. It’s a common ingredient in medicinal teas.

What is the Flavor of Ginger?

Fresh ginger delivers a punch. It has a subtle sweetness but a fiery, sinus-clearing heat similar to horseradish. Unlike the sharp burn of chilis, ginger's heat is more of a deep, warming sensation that can feel almost numbing. A strong bite of ginger will send its warmth all the way through your head.

Top Ginger Substitutes

Out of fresh ginger? Try one of these alternatives:

Ground Ginger

If you don't have fresh ginger, ground ginger is a suitable alternative. It’s more potent and intense, so use about half a teaspoon of ground ginger for every tablespoon of fresh ginger the recipe requires. This swap is ideal for marinades, sauces, soups, or any recipe where the ginger is finely chopped or grated and blends well into the dish. Ground ginger won't work well in recipes where ginger is left in larger chunks, such as stir-fries, because it doesn’t provide the same texture or crunch. If your recipe calls for ground ginger but you have fresh on hand, substitute four tablespoons of minced or grated fresh ginger for every teaspoon of ground ginger.

Allspice

Dried and sometimes fresh ginger is a popular ingredient in cozy, spiced dishes like pumpkin spice cupcakes and other autumn-inspired treats. Both ginger and allspice have a warming, sharp flavor, but ginger offers a fresher taste compared to allspice. You can substitute ground allspice for ground ginger in equal amounts in sweet recipes to achieve a similar flavor.

Galangal

Galangal, sometimes referred to as 'Thai ginger,' is a great ginger substitute, though it can be tricky to find. It has a flavor very close to ginger, though it’s milder and has a hint of citrus. It’s common in Southeast Asian dishes, and if you have an Asian market nearby, you can likely find fresh galangal there. Galangal and ginger are often used together in dishes like Thai coconut soup, rendang, or panang curry. Substitute fresh galangal for fresh ginger in equal amounts in savory recipes, but avoid using galangal in sweet dishes.

Horseradish or Wasabi

For savory dishes that rely on ginger's warming heat, like carrot ginger soup, horseradish or wasabi can do the trick. Since real wasabi is difficult to find and expensive, most store-bought wasabi is actually made from horseradish. Both horseradish and wasabi have a stronger, more intense heat than ginger, so use about half the amount of horseradish as ginger, and cut down on other spicy ingredients, like chili flakes, by half. Wasabi and ginger often pair together, such as in ginger soy baked salmon, so in those cases, simply increasing the wasabi will work well.

Ginger Substitution Tips

Ginger has a distinct and bold flavor that’s hard to match exactly. The closest substitute for fresh ginger is dried ginger, as it comes from the same plant and offers the most similar taste in a dish. If you’re after that sharp, sinus-clearing heat, horseradish, a close relative of ginger, can serve as a good alternative.

When swapping out ginger, the key is to think about what flavor you want the dish to have. Wasabi isn’t the right choice for pumpkin pie, and using allspice in a Thai ginger chicken recipe would completely change the dish’s intended flavor, as those two ingredients don’t blend well together.