Depends on the recipe. Ginger has a distinct flavour and nothing will taste similar. If you are talking a gingerbread or ginger cookie recipe I would just add more of the cinnamon, cloves, allspice, mace or nutmeg that also go into those types of foods. If you are talking hot ginger or fresh ginger you might be able to get away with adding some paprika or pepper seeds or pepper extracts for the heat and some nutmeg for the sweetness. If you are talking the pickled ginger you eat with sushi, I can't help you. I have a question for you though, why would you want to leave it out?
Ground ginger powder or cinnamon will work great.
Ginger: allspice; cinnamon; mace; or nutmeg can all be substituted for Ginger
you could but they kinda taste different in flavor.
To substitute one teaspoon of fresh ginger (minced) use one half teaspoon of ground ginger.
Cinnamon, nutmeg, or allspice are pretty good.
nutmeg, allspice or ginger
Elly mackay and Richard Stuart
Allspice, cinnamon, mace, or nutmeg can all be used as substitutions for ginger.
No. Crushed ginger is 'wet'. Ground Ginger is a powder. They are not the same thing. You can substitute but would need to change quantities and the taste would be different.
Yes you may use ground ginger to replace fresh ginger.
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
When a recipe calls for ginger and you do not have any, you can substitute another spice like mace in place of the ginger. Nutmeg is another spice that you can use. Replacing the ginger may change the taste of your recipe.
Allspice, cinnamon, mace, or nutmeg
A possibility may be the use of galangal (Alpinia galanga).
yes, you can. The powder is just the dried out form of the root. Over time whatever you add it too will not have that fresh flavor
Consuming Ginger while taking Aspirin should not create any adverse effects. Ginger is best known for relieving intestinal gas. It can also act as an anti-inflammatory substitute.
Ground clove, allspice, ginger, cinnamon or mace. Use half what the recipe calls for.
Dry is always more potent, as long as your spices are not old. If you have "fresh" dry ginger, 1 teaspoon would be the right amount to substitute for 2 tablespoons of fresh ginger. Since ginger is something that loses its potency in dry form very quickly, the best possible answer to this question is "to taste."
The dish will not have the same taste at all without the ginger, but that is okay. Try sesame seeds and sesame oil for sesame stir fry instead.
I don't think anything really taste like ginger, so to my knowledge there is no substitute. Since I am a maniac with trying different things I would probably go for a double amount of peeled sliced apple sprinkled with cinnamon. It surely does not taste like Ginger, but it will add taste to it. Depending on ones tastebuds, the result will be niiiice or baaad or maybe in between.
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003
Cloves would be the best substitute if you don't have ginger. You could also try nutmeg or cinnamon. A third and least favorable alternative is allspice but it could significantly change the taste of your dish.
If your recipe asks for Ginger root, it is the actual root you find in the produce section, that is is asking you to use. in some recipes it is for the flavor, but often ginger has a medicinal characteristic. If you have powder, that is the dried and ground form of the root, and it will not be the same measurement. It also depends on what you are making- if you can substitute the powder for the root.
No, they have a very different taste and flavor. They can be used together, but in straight substitution, one cannot be substituted for each other. And Ginger should never be substituted for garlic, especially in Italian cooking!