Ingredient substitution guide
Best substitutes for ginger
Best swap for ginger: Ground ginger, use 1/8 tsp ground per 1 tbsp fresh grated; less bright.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Ginger?
The best swap for Ginger is Ground Ginger, use 1/8 tsp ground per 1 tbsp fresh grated; less bright. Another option is Ginger Paste (Jarred), 1:1 by volume for fresh grated. The table below also lists Galangal and Crystallized Ginger, Rinsed, 4 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Ground ginger | use 1/8 tsp ground per 1 tbsp fresh grated; less bright |
| Ginger paste (jarred) | 1:1 by volume for fresh grated |
| Galangal | 1:1; sharper, more pine and citrus; the traditional swap in Thai dishes |
| Crystallized ginger, rinsed | 1 tbsp minced per 1 tbsp fresh grated; sweeter, best in baking |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.
Buying more? Storage times for ginger