What can I substitute for fresh ginger?

Running low on fresh ginger? Here are the best verified substitutes, including how to adjust your measurements.

fresh ginger — ingredient substitution guide — Photo by Engin Akyurt on Pexels

About fresh ginger

Fresh ginger is the raw rhizome of the Zingiber officinale plant, prized for its sharp, peppery heat and bright, citrusy aroma. It is a foundational flavouring in Asian, Indian, and Caribbean cuisines, used in everything from stir-fries and curries to baked goods and beverages. Its high moisture content and volatile oils deliver a complexity that dried forms cannot fully replicate.

Best substitute

ground ginger

Ground ginger is dried and powdered, so it lacks the fresh moisture and some volatile top notes, but it delivers comparable warmth and spice. It works well in baked goods and slow-cooked dishes where the fresh brightness is less critical.

Use ¼ tsp ground ginger for every 1 tbsp fresh ginger

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Alternative

frozen ginger

Freezing whole fresh ginger preserves its volatile oils and moisture almost perfectly. Grate it directly from frozen — no peeling required — for a near-identical result to fresh.

Use 1 tbsp for every 1 tbsp fresh ginger

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Alternative

What is fresh ginger called in other countries?

Country	Name
Australia	fresh ginger
Canada	fresh ginger root
New Zealand	fresh ginger
United Kingdom	root ginger
United States	fresh ginger root

Common names for fresh ginger

ginger rootroot gingergreen gingercommon ginger

Related ingredients

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0 substitutes available

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dried rosemary

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dried parsley

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Jarred or tube ginger paste is made from blended fresh ginger, often with a small amount of oil or preservative. It closely matches fresh ginger's flavour profile and moisture contribution, making it an excellent convenience substitute.

Use 1 tbsp paste for every 1 tbsp freshly grated ginger

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Alternative

galangal

Galangal is a related rhizome with a sharper, more piney and earthy flavour compared to the citrusy warmth of fresh ginger. It works best as a substitute in South-East Asian dishes where its flavour profile is contextually appropriate.

Use 1 tbsp for every 1 tbsp fresh ginger, adjusting to taste

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Alternative

crystallised ginger

Crystallised (candied) ginger is cooked in sugar syrup and coated in sugar, so it brings significant sweetness alongside ginger heat. It is only practical in sweet baked goods; reduce the sugar in the recipe to compensate.

Use 1 tbsp finely chopped crystallised ginger for every 1 tbsp fresh ginger — reduce sugar in recipe by 1–2 tsp

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