How to Substitute Ground Ginger for Fresh Ginger Root

Ginger Root
Ginger Root. © Erin Huffstetler
  • Prep Time
    2 min
  • Cook Time
    0 min
  • Total Time
    2 min
  • Yield

Working on a recipe that calls for fresh ginger root? If you don’t have any on hand, ground ginger can be used as a stand in. Here’s how to make the proper substitution.


  •  Ground ginger


Ground ginger is much more concentrated in flavor than fresh, so use 1/4 teaspoon of ground ginger for every Tablespoon of fresh ginger that your recipe calls for.

Using Ground Ginger in Place of Crystallized Ginger

Crystallized ginger (also known as candied or glace ginger), is fresh ginger that has been cooked in sugar water and rolled in sugar. If you have a recipe that calls for this ingredient, just substitute 1/8 teaspoon of ground ginger for every Tablespoon of crystallized ginger called for.

That works out to one teaspoon of ground for every 1/2 cup of crystallized. If your recipe uses crystallized ginger as a garnish, choose something else to use as a garnish, or just leave it off. Ground ginger won’t be a good substitute in that situation.

Did You Know?

Fresh ginger freezes beautifully. Keep a ginger root in your freezer, and pull it out whenever you need it for a recipe. You don’t even have to thaw it first. Just grate as much as you need, and stick the rest back in the freezer for next time. Easy! Here’s more information about how to store ginger properly (including instructions for how to grow it on your windowsill).

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