Cooking and Baking – Common Substitutes for Ground Ginger

Ginger is a popular spice and a favored ingredient, especially in Indian and Asian cuisine. It is used to add flavor and fragrance to many recipes. For centuries now, ginger has also been used for its medicinal value. Though it is sold in many forms, the most popular types are ground ginger and dried ginger. Ginger is considered a root solution for numerous health conditions. Whether you have a terrible cough and are suffering from digestive distress, ginger can cure many ailments. However, there are certain health conditions which demand a complete ginger ban. In such a case, finding a dried or ground ginger substitute becomes essential.

What Are Some Good Ground Ginger Substitutes?

If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.

Allspice

The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.

Pumpkin Pie Spice

Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.

Mace

Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.

Cooking is easy if you know some simple kitchen hacks. We hope we have been able to teach you some new ones today.

Cooking – Defining Powdered Erythritol

Have you ever heard about powdered erythritol or erythritol and wondered what it is? If so, then here is everything you need to know about it, and why it has become such a popular mention in recent time.

What Is Powdered Erythritol?

Powdered erythritol typically represents a zero-calorie sugar substitute that is used in sweetening just about anything! Usually, it is a distinctly fine powder boasting similar texture qualities to icing sugar and therefore dissolves quite easily. Powdered erythritol is ideal for numerous recipes that requite fine and faster dissolving sugar. Also, it is perfect for ice cream, meringues, icing sugar, and may also be utilized for any recipes like with granulated erythritol.

It is derived from the compound erythritol, which is a naturally derived extract from plants and fruits. It moves around your body undigested. As such, erythritol has no effect on the levels of blood glucose in most individuals and boasts zero net carbohydrates, subsequently making it an ideal sugar alternative for ‘keto’ (low carb) dieters, diabetics, or anyone looking to curb calories. Erythritol is used in various products like gum, candy, beverages, chocolate, jam, bars, and jellies.

This sweetener can also be found in granulated form for cooking and baking at home. The unique qualities of this compound render it an ideal sugar substitute, although there are various advantages and disadvantages before deciding to use in your diet. 

How is it Made?

Powdered erythritol is typically made through the fermentation of plant sugars, often from corn. The sugar is usually mixed with water, after which it is filtered, and finally fermented with a natural culture and subsequently dried. A distinct crystallized substance is the final product-usually either in powder form or in granule form-which tastes and resembles table sugar.

How Is It Used In Cooking And Baking?

Powdered erythritol is used just like table sugar in virtually anything. It has an almost equivalent sweetness of table sugar (about 70 %) hence 100g of sugar = 130g powdered erythritol.

Its granulated form usually remains grainy unless it is dissolved in water. Typically, it is used for cooking and baking, although there are several factors to consider before using it.

When it comes to baking and cooking, you can use a series of simple steps when using this sweetener.

• First, start by choosing your recipe. An excellent option is muffins and quick bread; although powdered erythritol also substitutes effectively in cooked fruit desserts like cobblers and pies. Some other possibilities include cakes, brownies, and cookies. 

• Decide whether you would like to substitute all the erythritol, or subsequently use a combination of the powdered erythritol with other sweeteners. Generally, powdered erythritol mixes with refined and natural sugars, and usually produces a more satisfactory result when it is combined with sugar. 

• Calculate the amount of erythritol to be used: as earlier mentioned, ‘erythritol’ is about 70% as sweet as regular sugar. Use between a quarter to a third more than the amount of sugar you would otherwise use, to taste.

What is it commonly substituted for when cooking or baking? 

Since erythritol generally boasts sweetness level, which is almost equivalent to regular sugar, it is used in baking and cooking. Powdered erythritol can partially substitute sugar or various artificial sweeteners for numerous uses. Nonetheless, some few considerations to remember when using the sweetener include:

• When powdered erythritol is used plain, the sweetener usually produces a cooling effect in the mouth.

• What’s more, despite having the tenderizing effects common with sugar, the results will not be precisely similar. 

Benefits of powdered erythritol

Unlike other ‘sugar alcohols,’ Erythritol functions quite differently when in the body. Its unique qualities offer certain benefits in comparison to using either table sugar or other sweeteners. 

In comparison to other ‘sugar alcohols,’ erythritol features a relatively smaller molecule. A substantial amount of this compound is absorbed into the bloodstream-between 60%-90%-although it is then exerted in your urine. As such, it results in significantly lesser intestinal distress compared to other common sugar alcohols. 

Powdered erythritol might also be much better for your teeth compared to other sweeteners. In fact, a 2016 study as outlined on Caries Research suggested that it might even aid in the prevention of cavities.
Powdered erythritol also provides several other benefits, including:

  • Dissolving fast
  • It is extremely fine 
  • Zero calories
  • No active carbohydrates
  • No aspartame
  • No tooth decay
  • Stomach friendly
  • Ideal for diabetics and ketone diets
  • Has no effect on levels of insulin or blood sugar

Safety: does powdered erythritol have any side effects?

Although powdered erythritol works well for some individuals, it has several drawbacks, side effects, and safety concerns. 

First, while powdered erythritol can aid some individuals in minimizing sugar intake or calorie consumption; it may not offer that much of an effect, with some studies even suggesting that it might not even reduce sugar intake or satiety

Also, while powdered erythritol is considered to lead to fewer gastrointestinal issues for numerous individuals, it might, however, result in some discomfort for various consumers.

Also, powdered erythritol has been proven to cause various side effects like stomachache, headache, digestive upset, diarrhea, and bloating.

Nonetheless, for safety precautions, you must consult your physician before incorporating this sweetener into your diet, especially if you have any medical conditions.

Conclusion

Powdered erythritol is an ideal natural sugar alternative. With about 70% of the sweetness of regular sugar, this sweetener has virtually all the distinct taste, with no guilt whatsoever. In fact, you can finally substitute ordinary sugar in baking and cooking without ruining your recipes! Boasting no sour aftertaste, no tooth decay risk, or any artificial flavors, this unique stomach-friendly sweetener is the ideal sugar substitute

Substitutes for Vanilla

Fresh vanilla beans
Fresh vanilla beans

Natural vanilla bean gives yourrecipe a richer and more unique flavor, especially if it is the primary flavoring additive. However, they are costly as their production is labor intensive. There are several equivalents you may use if you do not want to use the vanilla beans, the vanilla extract or the vanilla beans paste.

 Vanilla Sugar
 Vanilla Sugar

Vanilla Sugar

Vanilla sugar resembles the ordinary sugar just that it is flavored with vanilla. It is easier common to notice fine vanilla beans particles in the sugar. When preparing desserts, you can add 1-2 teaspoon of vanilla sugar to give you the same flavor as a vanilla bean.

Fresh honey and honeycombs
Fresh honey and honeycombs

Honey

Honey serves as an excellent substitute for vanilla extract in your recipe. You should, however, be very careful to minimize the amount of sugar so as not to over sweeten it. Too much sugar added to the honey may also make your dessert stickier and hence unpleasant.

Bourbon on wooden barrel
Bourbon on wooden barrel

Bourbon

Bourbon is more common in baking as it enhances the texture and moisture content of the recipe. It is matured in oak giving it a vanilla-like flavor which is suitable for boosting the flavor when baking.

Almond first extract
Almond first extract

Almond Extract

Almond extract has an aromatic flavor similar to that present in vanilla beans making it a suitable. It makes more economic sense as it has the same results, but it’s affordable.

Spices

Spices are great alternatives as they are cheaper and more durable as compared to vanilla extract. The most common spices that can serve as a replacement for vanilla include cloves and cinnamon.

Maple Syrup
Maple Syrup

Maple Syrup

Maple syrup serves as an excellent alternative for vanilla extract as they have an almost similar taste.The fantastic thing about it is it can be used for a variety of foods including cakes, preparing French toasts and also waffles to enhance their flavors.

Conclusion

Culinary skills are improved by adding a little creativity. Your recipe does not have to be dull as a result of lacking vanilla extract or vanilla bean paste. The above alternatives you will do just fine, if not better!

Related References

Why use applesauce as an oil substitute in baking?

Applesauce
Applesauce

There are three reasons that I use unsweetened applesauce as a substitute for oil in my baking, especially, almost homemade recipes. The reasons are nutrition, texture, and flavor.  Applesauce, in my opinion, adds a lot of character to your baking, especially, in cakes and bread without all the added calories and oil fats.

Another good reason to consider applesauce an oil substitute is the simple fact that you can grow apples in your backyard, garden, and/or orchard.   Healthy applesauce is easy enough to make at home and, if you happen to have enough apples in your backyard, you can make a large quantity, which when canned stores for years.  So, from an Eco-friendly point of view, you don’t need to pay to have large corporations process the oil and shipment it from around the world to get it to your local grocer.

Simply stated even a good olive oil has little in it be on calories fat and some vitamin E.  While it is true, depending on what oil you cook with, your oil may contain some omega-3 and omega-6 fatty acids, the quantity is so small when compared to the calorie and fat ratio, as not to make it worth adding it into your baking for that purpose alone.

Applesauce, on the other hand, has no fat, add dietary fiber, natural carbohydrates, and sugars; not to mention more flavor.  Oil in cooking is one of American cooking’s most overused ingredients.  It’s used in baking, mostly, to make foods moist.

The table below does a brief comparison of a 1/4 ounce serving of both applesauce and oil:

Nutrition FactsOlive OilApplesauce
Calories48050
Total Fat56g0
Cholesterol00
Sodium025mg
Total carbs012g
Protein00
Vitamin E15%0
Dietary fiber02
Sugar08g

Related References

Celery Alternatives You Can Grow In Your Garden

Celery in the Home Garden

Most home gardeners don’t bother to grow celery and there is good reason for that.  Celery is a, Biennial grown as an annual, long-season crop, which originates from wetlands and, therefore, requires cool, rich, damp soils to grow is finicky and difficult to grow.

Considering this, a small list of alternative which can be grown in the garden with generally less difficulty may be useful. Especially, if you don’t want to completely depend on the grocer.  Here are few alternatives to true celery, which can be used as celery replacement with some accommodation for your families’ tastes and the dish in which they are used.

Angelica (Anglica archangellica)
Angelica (Anglica archangellica)

Angelica (Anglica archangellica)

Angelica (Anglica archangellica) (Hardiness Zone 4 through 9)

Angelica is a biennial (6 to 8 ft tall) plant, whose the second-year stems can be used like celery.  The stems are slightly sweet and can be used as a side dish or in soups and stews.

Cardoon (Cynara cardunculus)
Cardoon (Cynara cardunculus)

Cardoon (Cynara cardunculus)

Cardoon (Cynara cardunculus) (Hardiness Zone 5 through 9)

Cardoon is a perennial (4 to 6 ft tall) plant, whose young chopped leaf stocks may be used like celery in soups, and stews.

Fennel (F. vulgare dulce)
Fennel (F. vulgare dulce)

Fennel

Fennel (Foeniculum vulgare) (Hardiness Zone 5 through 9)

Common Fennel is a perennial (3 to 5 ft tall) plant, whose young stems may be used like celery.  The Florence Fennel bulb is, also, popular as a vegetable for salads and soups.

Lovage (Levisticum officinale)
Lovage (Levisticum officinale)

Lovage (Levisticum officinale)

Lovage (Levisticum officinale) (Hardiness Zone 3 through 8)

Lovage is a perennial (3 to 9 ft tall) plant, which vaguely resembles its cousin celery in appearance and in flavor.  Lovage is much easier to grow than celery and is every bit as tasty.

Rhubarb (Rheum rhabarbarum)
Rhubarb (Rheum rhabarbarum)

Rhubarb (Rheum rhabarbarum)

Rhubarb (Rheum rhabarbarum) (Hardiness Zone 3 through 8)

Now, Rhubarb (sometimes called the” pie plant”) may not be an obvious choice, the the stocks early in the season, with their tart character, can make an excellent replacement for Celery in strongly sauced dishes.  Especially, dishes, which use a sauce with a sweet undertone or which are after the contrasting flavors of sweet and tart.

Related References