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Substitutes for Ginger Powder

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Ginger is a versatile spice available in different forms, one of which is dry ginger powder. The dried ginger root is pulverized into this wonderful off-white to light brown spice. Ginger powder is a rather handy form of ginger spice. It is useful for sprinkling on loads of recipes, including baked goods, sauces, curries, and chutneys.

What is to be done in an event, however, where you have no dry ginger powder to use in your recipes? Well, various spices would do the trick in your recipes in the absence of ginger powder. Some of these spices derive their capacity from being closely related to ginger. Others possess similar qualities that make them good enough substitutes for ginger powder.

It is important to note the appropriate substitution proportions in substituting these options. This is so that their effects in your recipes would be close enough to the results you would obtain with the use of ginger powder.

Ginger Nutrition Facts

Substitutes for Ginger Powder

What is Ginger Powder?

Ginger is a flowering plant whose rhizome is a popular spice and folk medicine. Dried ginger root is often used to make ginger powder. It is a fine, off-white, or slightly brownish powder with a spicy scent and flavor. Ginger powder is relatively easy to store and can boast about one year of shelf life.

Ginger rhizomes used to make ginger powder must be collected when fully mature (810 months), then soaked overnight and thoroughly rubbed for cleanliness. The peel is scraped off delicately with a bamboo splinter or wooden knife after being removed from the water. This process must be done by hand because it is too delicate to use the equipment. Dried ginger is afterward ground in the consuming centers where it arrives after being traded worldwide.

Dry ginger powder is commonly employed in recipes to impart taste and aroma, in addition to its clinical and medical benefits.

Uses of Ginger Powder in Recipes

Dry ginger powder is widely used as a spice in various dishes, including curries, gravies, and marinades. Popularly known as the bakers choice, ginger powder is commonly used to flavor gingerbread and other baked goods. Ginger tea can also be made by combining the ginger powder with other spices, including turmeric, cinnamon, and cloves.

There are various recipes in which ginger powder is commonly used. Some of them are as follows:

  • Grilled ginger-soy chicken
  • Ginger almond bread
  • Steamed chicken with sand-ginger powder
  • Ginger soy sauce
  • Grilled fish
  • Ginger veggie stir fry
  • Ginger soy Asian steamed fish
  • Garlic ginger dipping sauce
  • Quick ginger pork stir fry
  • Crispy ginger cookies
  • Homemade gingerbread
  • Chewy ginger molasses cookies
  • Gingerbread cake
  • Chicken and pasta in ginger sauce
  • Creamy pasta
  • Vegan ginger cake
  • Apple ginger pie
  • Ginger chicken stew
  • Ginger and sherry steak casserole
  • Chicken potatoes casserole

Substitutes for Ginger Powder

When a recipe calls for ginger powder, and it seems impossible to use any due to its absence or a need for a different taste, some substitutes can be used in its place to achieve similar results.

The following options can be substituted for ginger powder in most recipes:

Turmeric or Cardamom

These two miracle spices are closely linked to ginger root. Turmeric has an earthy, bitter flavor rather than sharp and spicy, and cardamom has a nutty, herbaceous, and lemony flavor. Turmeric and cardamom are not exact substitutions, but they will give your recipe a certain vibe that you wont get if you leave ginger powder out entirely.

Assume you want to use turmeric instead of ginger powder. In that case, it is important to remember that its bright yellow color may not suit the recipe youre creating, so keep that in mind before making the switch. Ginger powder can be replaced with equal turmeric powder or ground cardamom.

Allspice, Cinnamon, or Nutmeg

Allspice is a great substitute for dry ginger powder in recipes, but it can also help if youre out of fresh ginger. Allspice is a popular dry spice substitute due to its somewhat sweet and spicy flavor.

Suppose allspice is also not available. Substitute cinnamon, nutmeg, or even ground cloves. A two-inch cinnamon stick is roughly comparable to teaspoon of ground cinnamon if you only have cinnamon sticks.

Replace every tablespoon of fresh ginger with a quarter teaspoon of allspice, cinnamon, or nutmeg. Allspice and other options can be substituted for dry ginger powder in equal amounts.

Frequently Asked Questions (FAQs)

Can ground ginger be substituted for fresh ginger?

Its not perfect, but its the best alternative. The following is the substitution ratio: for every one tablespoon grated ginger, use teaspoon ground ginger

What is the difference between galangal and ginger?

The most notable difference is in their flavors: galangal has a harsh lemony, almost piney flavor, whereas ginger is fresh, pungently spicy, and barely sweet.

How much-powdered ginger equals a tablespoon of fresh ginger?

4 teaspoon of ground ginger for every one tablespoon of fresh ginger called for in a recipe. However, keep in mind that it rarely works the other way around.Use 1


The most important thing to consider when substituting other options for any particular ingredient in recipes is how well the substitutes can work to replicate the exact effects you crave in your recipes. Thankfully, with ginger powder, our suggested options also possess the capacity to impart strong flavors into dishes.

Also, it is important to remember that these substitutes for ginger powder should be used in appropriate amounts for the best possible results.


What spice is closest to ginger?

Turmeric or Cardamom

Ginger root is closely related to these two wonder spices. Turmeric leans earthy and bitter instead of sharp and spicy, while cardamom is nutty, herbaceous and citrusy.

What can I substitute for 1 teaspoon of fresh ginger?

The best ginger substitute when it’s used as the fresh root? Ginger powder. It’s not perfect, but it’s really the best option. Here’s the substitution ratio: substitute ¼ teaspoon ground ginger for every 1 tablespoon grated ginger.

Does ginger powder taste the same as fresh ginger?

Fresh Ginger: What’s the Difference? Ground ginger is simply dried ginger pulverized to a fine powder, but that process gives it a different flavor and different properties. Flavor: Fresh ginger is sweeter, more pungent, and has an overall more complex flavor than ground ginger.

Can turmeric substitute for ginger?

Its vibrant yellow color will also impact the look of your dish. Since turmeric has a milder flavor than ginger, it can be used in a simple 1:1 exchange as a substitute.

What vegetable tastes like ginger?

Jerusalem artichokes, also know as sunchokes, sunroots or earth apples, are a winter tuber vegetable that look a bit like ginger root. They have a clean, fresh taste that’s a cross between an artichoke, a potato and a sunflower seed.

Is there ginger in allspice?

Allspice does contain all the flavors of cloves, ginger, nutmeg, and cinnamon combined – in one single berry. A common misconception is that allspice is a blend of different spices.

Can I substitute allspice for ginger?

Substitute Other Spices For Ginger

If you’re making a bread, baked good, or dessert that calls for ground ginger, then an equal amount of allspice, cardamom, cinnamon, mace, or nutmeg just might work. It’s not that allspice or cinnamon tastes like ginger, but that they’re complementary spices.

How to make ginger powder?

spice grinder until you have a fine powder. After grinding your powder, let it cool to room temperature before storing in an airtight container. Some people like to grind only enough ginger to last about a month.Making Powdered Ginger

To make powdered ginger, grind the dry slices in a coffee

What can I substitute for 1 inch ginger?

4 teaspoons of ground or 1 tablespoon crystallized ginger.Other authorities suggest a 1-inch piece of fresh ginger is the equivalent to 1 1

Is ginger powder stronger than fresh ginger?

The flavor of ground ginger is much more potent than fresh ginger. According to McCormick, ¼ teaspoon of ground ginger is the equivalent of one teaspoon of peeled and grated fresh ginger.

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