Substitutes for ground ginger or powdered ginger include grated ginger root, candied or crystallized ginger, allspice, cardamom, cinnamon, nutmeg and mace. Grated ginger root can be substituted for ground ginger, by using 2 tablespoons of grated ginger root for 1 teaspoon of ground ginger.
Candied or crystallized ginger can be substituted for ground ginger, by replacing half cup of minced crystallized ginger for 1 teaspoon of ground ginger. For baking recipes, the sugar should be washed off the crystallized ginger before use. In addition, 1 teaspoon of ground allspice, ground nutmeg, ground cinnamon and ground mace can be used as a substitute for 1 teaspoon of ground ginger.
Fresh grated or ground ginger is commonly used in Asian and Indian cooking recipes. Other variations of ginger include ginger juice, which is derived from ginger root, as well as preserved ginger, which is combined with sugar and salt and is mainly used in baking. Ginger that has been preserved in sweet vinegar is used with sushi and is known as pickled ginger. Ginger is available throughout the year and should have a strong scent and smooth skin when picked fresh. Ground ginger is sold in the spice and condiment section of most supermarkets and culinary stores, and pickled or preserved ginger can be found in Asian specialty stores.