Flavorful Fresh and Ground Ginger Substitutes to Use in a Pinch (2024)

FAQs

Flavorful Fresh and Ground Ginger Substitutes to Use in a Pinch? ›

A pinch of an ingredient (usually a powdery or finely ground substance like salt , spices, or dried herbs) is the tiny bit your pick up between the tip of your index finger and thumb. If you were to measure a pinch, it would be between 1/16 and 1/8 of a teaspoon.

A pinch of an ingredient (usually a powdery or finely ground substance like salt , spices, or dried herbs) is the tiny bit your pick up between the tip of your index finger and thumb. If you were to measure a pinch, it would be between 1/16 and 1/8 of a teaspoon.

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. However, the flavor in the finished dish will not taste exactly the same so don't make the swap unless you're in a pinch.

You will lose some of the fresh taste that comes from the root if you substitute with dried spice, but the powder is considered preferable for meat rubs and marinades and for spice blends such as with allspice, cardamom, cinnamon and sage.

Substitutes for Ground Ginger

If you don't have fresh ginger or are making something sweet or a baked good, try replacing ground ginger measure for measure with allspice, cardamom, cinnamon, mace, nutmeg, or pumpkin pie spice.

Ginger Root Versus Ginger Powder

Both forms contain all the health benefits of ginger. Though it's hard to beat the flavor of the fresh root, ginger powder is nutritious, convenient and economical. Fresh ginger lasts a while in the refrigerator and can be frozen after you have peeled and chopped it.

Ground Cinnamon is a wonderful ginger substitute that adds sweetness to a dish. Use it ground to add spicy, woodsy flavor to both sweet and savory recipes.

If you want to get very technical and scientific, a pinch is generally defined as 1/16 teaspoon. While there's some debate about this, The New Food Lover's Companion considers a pinch to be 1/16 tsp, while a dash is “somewhere between 1/16 and a scant 1/8 teaspoon.” Not all cookbooks agree. So there's your answer.

Does ginger lose potency when boiled? ›

Gingerols, the most abundant constituents of fresh ginger, are decreased when heated. However, the contents of their dehydrated/degraded derivatives, shogaols, and zingerone, are increased.

Freezing ginger is a great option for extending its freshness, because ginger frozen whole can last for up to five months. Just make sure to wash and dry the ginger root before you freeze it, and store it in a plastic bag or freezer-friendly container.

Eat it raw or cook it—both are healthy: Research suggests that heating raw ginger (i.e., in cooking or making tea) reduces its ability to scavenge certain types of free radicals and increases its ability to scavenge other types—likely due to the conversion of gingerols to shogaols.

While somewhat hard to describe, the flavor of ginger is often labeled as spicy, peppery, and either warm or hot. I also find it a bit sweet. Young ginger is very juicy, and has a much mellower flavor. As it ages, it becomes more fibrous, less juicy, and much stronger/hotter.

Ginger tea can ease stomach discomfort associated with nausea and vomiting. Thanks to a compound called 6-gingerol, ginger has anti-nausea properties, which can relieve nausea and increase GI motility to help reduce the time you experience queasiness.

The short, not so much. You probably have no idea what I'm talking about if you've never read the ingredients list on the back of a jar. Unfortunately, when buying garlic and ginger in a jar, there's usually added ingredients like sugar, salt and other preservatives.

With a spicy, fresh aroma, it works well in a variety of essential oil blends and applications. Of course, Ginger essential oil can also substitute for dried or fresh ginger in your favorite recipes.

One teaspoon of ginger paste is equivalent to about 1 inch minced ginger root. And let's face it: it's easier to use. Next time your gingerbread recipe calls for fresh ginger or you want to add some verve to holiday cookies, replace fresh ginger with easy-to-use ginger paste.

Galangal is closely related to ginger and turmeric, and all three roots can be used fresh or dried to add flavor to your dishes. Ginger offers a fresh, sweet-yet-spicy taste, while galangal's flavor is sharper, spicier, and slightly more peppery.