5 Easy Ginger Paste Substitutes: Savor New Flavors

Ever been in the middle of cooking and realized you're out of ginger paste (a concentrated purée of fresh ginger (Zingiber officinale) used to add bright, spicy heat)?

Finding a quick fix can be a real headache. But hey, it's not the end of the world.

We got creative one time, scrounging through our pantry for anything that could work. Surprisingly, some things did!

This article is our treasure trove of those finds. Substitutes that saved our dinner and might just save yours too.

Read on, and discover new favorites.

Save for Later!

5 Easy Substitutes for Ginger Paste

Improvising is key. So instead of running to the store for that one missing ingredient, let's get creative with what we already have.

Here are 5 easy substitutes for ginger paste:

Substitute	Taste	Texture	Suitable Dishes
Grated Ginger	Spicy, fresh	Fibrous, juicy	Curries, stir-fries, soups
Ground Ginger	Milder, aromatic	Powdered	Baking, desserts, marinades
Galangal	Earthy, citrusy	Firm, fibrous	Thai curries, soups, stews
Turmeric	Earthy, mild	Powdered	Curries, rice dishes, smoothies
Horseradish	Sharp, pungent	Grated, crunchy	Sauces, dips, seafood dishes

1 - Grated Ginger

Grated ginger steps in as the frontline sub. Its zesty vibe hits the spot.

We dig around the roots, wash, then grate. Grating needs elbow grease, yet it's worth it.

Grated ginger (Zingiber officinale) brings warmth and spice, much like the paste.

In recipes calling for ginger paste, swap with equal parts of grated ginger. It's a simple trick we stumbled upon during a culinary crisis.

Grated ginger melds seamlessly into dishes, making sure no flavor is lost.

For those eager for more tips and tricks on swapping ingredients, check out ginger substitutes to spice up recipes.

2 - Ground Ginger

Ground ginger, from our spice rack to yours, steps in when the paste is out. Its powder form is convenience in a bottle, made from dried ginger root.

We measure, we add. Simple.

In every dish where ginger paste pops, one-quarter teaspoon of ground ginger replaces a tablespoon of the paste. This ratio has saved our meals more times than we can count.

Ground ginger mixes right in, no clumps, no fuss. It brings a warm, spicy kick that gets us nodding in approval at the dinner table.

Keep ground ginger on your spice rack and compare with ground mustard substitutes for tangy swaps.

It's a lifesaver.

3 - Galangal

We stumbled on galangal. It's not ginger, yet it surprises.

Galangal has a similar zing. We found it works well as a swap.

It's sharper, a bit more pine-like (a Southeast Asian rhizome). This root makes dishes pop.

We use it when ginger paste is missing.

Slice or mince it finely for the best result. A small chunk of galangal goes a long way.

Substitute it at a 1:1 ratio for ginger paste. Our recipes shine with this switch.

Interested in other swaps? Check out more on galangal and its uses.

4 - Turmeric

Turmeric, oh yes. We grabbed it once by mistake and were surprised.

Throw it into soups or stews where ginger's kick is needed, like a carrot ginger turmeric soup for warming bowls.

We found turmeric adds color and a subtle edge. Not ginger, yet it fills the gap.

Start with half the amount of ginger paste called for (about ½ tablespoon per 1 tablespoon), then adjust.

We've got a knack for tweaking things. Turmeric works its way into dishes smoothly, mingling without overpowering.

5 - Horseradish

We found this by accident and it worked. Horseradish gives dishes a zesty kick (Armoracia rusticana).

It's strong, so use less than you would ginger paste. In recipes asking for ginger paste, go for half the amount of horseradish.

It blends well in sauces and dressings, adding a peppery zip without overpowering, and works great in a horseradish potato salad for tangy sides.

Adjust to taste, as its potency can vary. We always start small and add more if needed.

Curious about other swaps? Find out how horseradish can stand in for other spices by checking this guide on other uses for horseradish.