Sand Ginger Powder Substitutes

Sand ginger powder is an aromatic spice used in many Asian cuisines. Its intense, peppery flavor adds a unique zing to curries, soups, and stir-fries.

Sand Ginger Powder Substitutes

However, sand ginger can be difficult to find in regular grocery stores. So what can you use instead of sand ginger powder?

What is Sand Ginger?

Sand ginger, also called lesser galangal, is the rhizome of the plant Kaempferia galanga. It is in the same family as common ginger but has a distinct appearance and flavor.

The sand ginger rhizome is smaller and darker than regular ginger. When cut open, the interior is pale white or purple.

Sand ginger is also coarser and woodier than standard ginger, making it difficult to grate.

The flavor of sand ginger is sharper, more peppery, and intensely aromatic. It has piney and medicinal notes unlike the sweeter, softer ginger flavor.

Sand ginger powder is made by peeling, drying, and grinding the rhizome into a fine, creamy white powder.

How is Sand Ginger Used in Cooking?

Sand ginger powder provides a unique flavor base for many Southeast Asian dishes. Here are some examples:

  • Curries: Sand ginger is a key ingredient in Thai and Indonesian curries. A sprinkle of sand ginger powder makes the curry fragrant and aromatic.
  • Soups: Sand ginger adds flair to Vietnamese pho and other Asian soups. It infuses the broth with spicy, gingery flavor.
  • Stir-fries: Sand ginger brings a peppery kick to stir-fried veggies. It pairs well with bell peppers, bok choy, and bean sprouts.
  • Meat rubs: Sand ginger powder makes an excellent addition to dry rubs for meat. The warmth complements pork, chicken, and fish.
  • Marinades: A bit of sand ginger powder gives marinades an extra zing. It's delicious on chicken, beef, or tofu.
  • Salad dressings: Add sand ginger to salad dressings for a pop of flavor. It works well in fruity or creamy dressings.

So in dishes that already contain bold flavors like chili peppers, garlic, and lemongrass, sand ginger powder boosts the complexity without dominating.

Best Sand Ginger Powder Substitutes

Finding sand ginger powder can be a challenge, especially if you don't have access to specialty Asian markets. Here are some suitable substitutes to use in a pinch.

1. Galangal Powder

Galangal is the closest substitute for sand ginger powder. The two spices come from related plants in the ginger family.

There are two main types of galangal - greater and lesser. Lesser galangal is sand ginger, while greater galangal is also called Alpinia galanga.

Greater galangal has a sharper, more cinnamon-like flavor than sand ginger. But it offers a similar peppery warmth and gingery aroma.

You can substitute galangal powder for sand ginger powder at a 1:1 ratio. The flavor won't be exact, but galangal will come very close.

Galangal powder is also difficult to find in regular supermarkets. Look for it at specialty grocers or purchase it online.

2. Fresh Ginger

Common fresh ginger makes a decent sand ginger stand-in. It provides the signature gingery heat, though its flavor is sweeter.

Since fresh ginger is much milder than sand ginger powder, use a 1:4 substitution ratio. For instance, replace 1 teaspoon sand ginger powder with 1/4 teaspoon freshly grated ginger.

Enhance the flavor by adding a squeeze of lemon juice, which provides some citrusy brightness reminiscent of sand ginger.

Fresh ginger is widely available at supermarkets. For convenience, you can substitute grated ginger from a jar, reducing the amount to taste.

3. Dried Ginger Powder

What about using standard dried ginger powder instead of sand ginger powder?

Dried ginger works in a pinch, though its flavor is more concentrated. Start by using about half the amount of dried ginger powder as you would sand ginger.

For example, replace 1 teaspoon sand ginger powder with 1/2 teaspoon dried ginger powder. Adjust according to your taste preferences.

You can also combine dried ginger powder with other aromatics like lemon zest or lemongrass to better approximate sand ginger's flavor.

4. Lemongrass

Lemongrass is another good sand ginger pinch hitter, especially in soups. It offers citrusy and floral notes similar to sand ginger.

Use an equal amount of lemongrass as a replacement for sand ginger powder. For example, swap in 1 teaspoon lemongrass paste or 1 lemongrass stalk for 1 teaspoon sand ginger.

Crush or mince the lemongrass to help release its flavors. Powdered lemongrass is also available if you want a direct substitute for sand ginger powder.

Lemongrass stalks can be found with other fresh herbs or in the produce section of well-stocked groceries.

5. Allspice or White Pepper

For a different aromatic substitute, try allspice or white pepper. These spices provide warmth and zing without strong ginger flavors.

Allspice offers a slightly sweet, peppery taste. White pepper brings pure heat without changing the color of light dishes.

Replace sand ginger powder with an equal amount of freshly ground allspice or white pepper. Their flavors won't mimic sand ginger exactly but can provide a comparable punch.

6. Fingerroot

Fingerroot, also called Chinese ginger, is a rhizome that makes an excellent sand ginger alternative. It tastes like a cross between ginger and galangal.

Use a 1:1 ratio to substitute fingerroot for sand ginger powder. It has a sharper, woodier texture and more intense gingery heat.

Fingerroot may be even harder to source than sand ginger. But it offers the closest flavor if you can find it fresh or dried.

Sand Ginger SubstituteRatioNotes
Galangal powder1:1Closest match, may be hard to find
Fresh ginger1:4Sweeter, use more
Dried ginger powder1:2Strong flavor, use less
Lemongrass1:1Good for soups
Allspice or white pepper1:1Different flavor, similar heat
Fingerroot1:1Very similar, may be rare

How to Cook Without Sand Ginger Powder

If you don't have sand ginger powder or a handy substitute, you can still make delicious Asian dishes!

Here are some tips for working around sand ginger:

  • Boost other aromatics like garlic, shallots, chilies, and lemongrass. They'll provide layers of flavor.
  • Add a dash of lime juice or vinegar for brightness.
  • Sprinkle on crushed Sichuan peppercorns for a touch of numbing heat.
  • Use extras of the main ingredients like curry powder, coconut milk, or chili paste to amplify their flavors.
  • Finish with fresh herbs like basil, cilantro, or mint to heighten the aromas.

With creative use of spices, acids, and herbs, you can make flavorful Asian food without sand ginger powder!

Key Takeaway: Get creative with aromatics, acids, heat, and herbs to mimic sand ginger's flavor without the exact ingredient. A little lime, garlic, and chili can go a long way.


Is galangal the same as sand ginger?

Sand ginger is also called lesser galangal. Greater galangal is a close relative with a similar peppery flavor. Both can work as substitutes for each other.

Can I use ginger instead of sand ginger?

Yes, fresh grated ginger can stand in for sand ginger in a pinch. But use about 4x more ginger than the sand ginger amount since fresh ginger is much milder.

Is turmeric an OK substitute for sand ginger?

Turmeric will add color and mild flavor, but it won't closely replicate sand ginger's peppery bite. Turmeric works better as a complementary seasoning.

What's the best substitute for sand ginger in Thai curry paste?

For Thai curry, use an equal amount of fingerroot, galangal, or lemongrass as substitutes to approximate the flavor. Or make the curry without sand ginger but punch up other aromatics.

Can I just leave out the sand ginger powder?

You can omit sand ginger from recipes without drastically changing them. But the flavor will lack the unique peppery aromatics. Use more of the complementary seasonings to help fill the gap.


Sand ginger powder gives many Southeast Asian dishes a robust, gingery heat. But there are plenty of workable substitutes for times when sand ginger is unavailable.

For the closest match, opt for galangal, ginger, or fingerroot. Lemongrass and allspice can provide similar vibes. And you can build flavor in other ways with garlic, citrus, peppers, and herbs.

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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