Ingredient substitute
What can you use instead of fresh ginger?
Galangal, Ground ginger and Candied ginger (rinsed) are the easiest swaps. Below: 3 options with the right amount to use, what changes in the dish and which diets they suit.
The quick answer
Galangal. Use the same amount. Piney, sharper. Common in Southeast Asian.
Adjust: Flavor is different. Use if available.
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Galangal
Small adjustmentUse the same amount (ratio 1:1)
Piney, sharper. Common in Southeast Asian.
- Flavor
- Piney, sour.
- Texture
- Same.
- Moisture
- Same.
- Adjust
- Flavor is different. Use if available.
- Best for
- Thai curries, Tom Kha
vegan
-
Ground ginger
Small adjustmentUse ¼ of the amount (ratio 1:4)
1/4 tsp ground = 1 tbsp fresh. Does not add moisture.
- Flavor
- Warmer, less bright.
- Texture
- No moisture, no fibers.
- Moisture
- None — add 1 tsp water if moistness needed.
- Adjust
- Use sparingly — does not replace zing.
- Best for
- Baking, Spice rubs
vegan
-
Candied ginger (rinsed)
Changes flavor or textureUse the same amount (ratio 1:1)
Rinse off sugar. Adds sweetness + zing.
- Flavor
- Sweet, warm.
- Texture
- Same.
- Moisture
- Sticky — rinse.
- Adjust
- Rinse syrup off first. Reduce sugar.
- Best for
- Baking, Chutneys
vegan
Common questions
What is the best substitute for fresh ginger?
Galangal is the closest swap. Use the same amount. Piney, sharper. Common in Southeast Asian.
What is a vegan substitute for fresh ginger?
Good vegan options are Galangal, Ground ginger and Candied ginger (rinsed).
How much should I use instead of fresh ginger?
It depends on the swap. Galangal: Use the same amount. Ground ginger: Use ¼ of the amount. Candied ginger (rinsed): Use the same amount.
Recipes that use fresh ginger
More swaps
Scale it to your recipe
Enter the amount you need and the substitution tool works out the exact quantity. Or ask the chef how the swap will change your dish.