What can I use instead of Fresh ginger?

Ground ginger: 1/4 tsp ground ginger (add early, with the fat/aromatics). Jarred grated ginger: 1 Tbsp jarred grated ginger.

What changes when you substitute Fresh ginger?

Warmer, no bright bite. Slightly vinegary finish.

Substitute for Fresh ginger

What it does in a recipe: Bright, peppery heat; essential fresh bite in stir-fries and bakes.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

Ground ginger

per 1 Tbsp fresh grated

US1/4 tsp ground ginger (add early, with the fat/aromatics)

Metricunder 1 g

Pantry stapleBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

Drying changes the aromatic oils.

What changes: Warmer, no bright bite

Best for: Baking

Jarred grated ginger

per 1 Tbsp fresh

US1 Tbsp jarred grated ginger

Metric15 g

CommonBaking-safe ✓VeganDairy-freeGluten-freeEgg-freeNut-freeSoy-freeAlcohol-free

The closest to fresh.

What changes: Slightly vinegary finish

Best for: Stir-fries, marinades

Related swaps

Common questions

What can I use instead of Fresh ginger?: Ground ginger: 1/4 tsp ground ginger (add early, with the fat/aromatics). Jarred grated ginger: 1 Tbsp jarred grated ginger.
What is the exact ratio to substitute Fresh ginger?: Ground ginger (per 1 Tbsp fresh grated) — US: 1/4 tsp ground ginger (add early, with the fat/aromatics). Metric: under 1 g.
What changes when you substitute Fresh ginger?: Warmer, no bright bite. Slightly vinegary finish.

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