Ginger has a very typical punch. For a change, people need something new, but what alternative can we use instead of ginger? Fresh Ginger Exporters believes there are no specific roots to substitute, but some complementary spices can also enhance your recipe. They will alter the final product slightly, but that can be a good thing. So, here are some of the alternatives of ginger that you can use as an alternative to fresh ginger and still enjoy the taste.
· Ground Ginger
The taste of ground ginger varies depending upon how fresh or old it is. Ground ginger will be much milder and less harsh than fresh ginger, without the vital oils that provide it a kick. Also, be careful about the amount of this ginger you are using as ground ginger has a more intense flavor—substitute ⅛ to ½ teaspoonful ground ginger instead of a tablespoon of fresh ginger in your recipe.
· Candied Ginger
The Fresh Ginger Exporters’ candied ginger is also known as crystallized ginger. You can make it easily by mixing it fresh ginger, sugar, and water and making it a bit sweeter than the raw and new version of predecessor. That means you’ll require a lot of it to get the same punch as ground or fresh ginger in a dish—but if you have a good quantity of it, then it’s good, especially if you’re baking—swap every teaspoon of ground ginger with a ½ cup of crushed candied ginger. Change every tablespoon of fresh ginger with three tablespoons of powdered candied ginger.
· Allspice, Cinnamon, or Nutmeg
Allspice is a typical dry spice substitute for fresh ginger because of its mildly sweet-and-spicy flavor. It is a perfect switch for recipes that require crushed ginger, but it can be advantageous if you’re all out of fresh ginger too. Also, if you don’t like allspice, you can go for cinnamon, nutmeg, and even ground cloves in its place. For example, a two-inch bar is about equal to ¼ teaspoon of ground cinnamon. Switch in a ¼ teaspoon allspice, nutmeg, and cinnamon for every tablespoon of fresh ginger. So, alter for ground ginger in equal parts.
It is an aromatic alternative that includes the lace-like coating present in nutmeg seeds, so its flavor is spicy, warm, peppery, and sweet. It’s perfect for sweets dishes that call for ground ginger, but if your way calls for fresh, you can alter every tablespoon of fresh ginger with ¼ teaspoon of mace.
· Turmeric or Cardamom
Ginger root has a similar taste with two wonder spices. Turmeric leans the earthy and bitter flavor instead of sharp and spicy, though cardamom is herbaceous, nutty, and citrusy. So, they aren’t equal alternatives, but they’ll give your feast a firm je ne sais quoi that’ll be missing if you neglect ginger altogether. Turmeric as an alternative is not suitable for some people as the yellow color does not go with all dishes, so before deciding the option, keep in mind the final look of the dish. Alter turmeric powder or ground cardamom for ground ginger in equivalent parts.