Best Ginger Substitutes

Q: What is a good substitute for ginger?

Good substitutes for ginger include: ¼ tsp Ground Ginger, Crystallized Ginger, minced (for sweet recipes), Ground Allspice + ½ tsp Ground Cinnamon, Galangal, grated. Ground ginger is more concentrated — use ¼ tsp for every tsp of fresh. Ground ginger is drier and less bright, so the flavor is similar but slightly more muted. Works well in baked goods and cooked dishes.

Out of ginger? These are the best ginger substitutes you can use in cooking and baking — ranked by how well they work in most recipes. Whether you need a dairy-free swap, a pantry staple alternative, or just ran out mid-recipe, one of these 4 options will have you covered.

¼ tsp Ground GingerCrystallized Ginger, minced (for sweet recipes)Ground Allspice + ½ tsp Ground CinnamonGalangal, grated

¼ tsp Ground Ginger

Use instead of Fresh Ginger, grated

Ground ginger is more concentrated — use ¼ tsp for every tsp of fresh. Ground ginger is drier and less bright, so the flavor is similar but slightly more muted. Works well in baked goods and cooked dishes.

Ratio: ¼ tsp ground per 1 tsp fresh gratedBest for: baked goods and cooked dishes

Crystallized Ginger, minced (for sweet recipes)

Use instead of Fresh Ginger, grated

Rinse crystallized ginger to remove excess sugar, then mince finely. Use 1:1 in baked goods, chutneys, and desserts. The sweetness adds to the recipe, so reduce other sugar slightly.

Ratio: 1:1 (rinsed and minced)Best for: baked goods, chutneys, desserts

Ground Allspice + ½ tsp Ground Cinnamon

Use instead of Fresh Ginger, grated

This combination provides ginger's warm, slightly peppery quality through complementary spices. Best in baked goods like gingerbread, spice cookies, and cakes where ginger's exact flavor is secondary to warmth.

Ratio: 1 tsp allspice + ½ tsp cinnamon per 1 tsp fresh gingerBest for: gingerbread, spice cookies, cakes

Galangal, grated

Use instead of Fresh Ginger, grated

Galangal is ginger's cousin — sharper, more piney, and more peppery. Use 1:1 in Thai and Southeast Asian cooking where it appears in many of the same dishes. A very close substitute in curries and soups.

Ratio: 1:1Best for: Thai and Southeast Asian curries and soups

Frequently Asked Questions

What is the best substitute for ginger?

The best substitutes for ginger are ¼ tsp Ground Ginger, Crystallized Ginger, minced (for sweet recipes), Ground Allspice + ½ tsp Ground Cinnamon. Ground ginger is more concentrated — use ¼ tsp for every tsp of fresh. Ground ginger is drier and less bright, so the flavor is similar but slightly more muted. Works well in baked goods and cooked dishes.

Can I use Crystallized Ginger, minced (for sweet recipes) instead of ginger?

Rinse crystallized ginger to remove excess sugar, then mince finely. Use 1:1 in baked goods, chutneys, and desserts. The sweetness adds to the recipe, so reduce other sugar slightly.

How do I substitute ginger in baking?

When substituting ginger in baking, it's important to match the ratio carefully. Check the individual substitution notes above for exact measurements and tips for each swap.