Ever been in the middle of cooking and realized you’re out of ginger paste? Yeah, we all have.
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.
5 Easy Substitutes for Ginger Paste
When it comes to cooking, 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 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, ensuring no flavor is lost.
For those eager for more tips and tricks on swapping ingredients, check out this insightful guide on alternatives to ginger paste.
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. 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.
Our taste tests confirm it: this swap works. Keep ground ginger on your spice rack. 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. 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. Its earthy taste does the trick. Throw it into soups or stews where ginger’s kick is needed. We found turmeric adds color and a subtle edge. Not ginger, yet it fills the gap.
A tiny bit goes far. Start with half the amount of ginger paste called for, then adjust. We’ve got a knack for tweaking things. Turmeric works its way into dishes smoothly, mingling without overpowering.
For those looking for more ways to swap out kitchen staples, check out our guide on finding alternatives to turmeric.
5 – Horseradish
We found this by accident and it worked. Horseradish gives dishes a zesty kick.
It’s strong, so use less than you would ginger paste. In recipes asking for ginger paste, go for half the amount of horseradish.
The texture is different, but the effect is surprisingly similar. It blends well in sauces and dressings, adding a peppery zip without overpowering.
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.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.