Is there any spice that would be similar to ginger in taste that I could use
as a substitution? I used to love ginger but have avoided it for years,
ever since learning that I am allergic. I would become intensely ill with
massive stomach pains and traced it to ginger. I remember thinking that a
"tiny" piece of gingerbread would not hurt, so I ate a piece about 1" x 1".
I was sick within half an hour! So, that's the last time I ate anything
with ginger -- but I see many interesting recipes that call for it as one of
the ingredients. Can anyone make a suggestion for a substitute?

MaryL

MaryL said...

> Is there any spice that would be similar to ginger in taste that I could
> use as a substitution? I used to love ginger but have avoided it for
> years, ever since learning that I am allergic. I would become intensely
> ill with massive stomach pains and traced it to ginger. I remember
> thinking that a "tiny" piece of gingerbread would not hurt, so I ate a
> piece about 1" x 1". I was sick within half an hour! So, that's the
> last time I ate anything with ginger -- but I see many interesting
> recipes that call for it as one of the ingredients. Can anyone make a
> suggestion for a substitute?
>
> MaryL


Allspice might come close. It's a little more pungent (or maybe my powdered
ginger is stale) so probably use less than the measure of ginger called
for.

Andy

On Aug 8, 2:29*pm, "MaryL" -OUT-THE-LITTER>
wrote:
> Is there any spice that would be similar to ginger in taste that I could use
> as a substitution? *I used to love ginger but have avoided it for years,
> ever since learning that I am allergic. *I would become intensely ill with
> massive stomach pains and traced it to ginger. *I remember thinking that a
> "tiny" piece of gingerbread would not hurt, so I ate a piece about 1" x 1".
> I was sick within half an hour! *So, that's the last time I ate anything
> with ginger -- but I see many interesting recipes that call for it as one of
> the ingredients. *Can anyone make a suggestion for a substitute?

Try galangal. It's related to ginger, though, so it might be a good
idea to ask your doc if you'd be allergic to that too.

Regards,

Dragonblaze

MaryL wrote:
> Is there any spice that would be similar to ginger in taste that I could
> use as a substitution? I used to love ginger but have avoided it for
> years, ever since learning that I am allergic. I would become intensely
> ill with massive stomach pains and traced it to ginger. I remember
> thinking that a "tiny" piece of gingerbread would not hurt, so I ate a
> piece about 1" x 1". I was sick within half an hour! So, that's the
> last time I ate anything with ginger -- but I see many interesting
> recipes that call for it as one of the ingredients. Can anyone make a
> suggestion for a substitute?

I don't care for ginger and my husband says it tastes like soap so I
just leave it out, no substitute necessary.

If you're making something that uses ginger as the primary flavoring
agent (gingerbread, for instance) I'd probably use some fresh vietnamese
cinnamon.

Andy wrote:
>
> MaryL said...
>
> > Is there any spice that would be similar to ginger in taste that I could
> > use as a substitution? I used to love ginger but have avoided it for
> > years, ever since learning that I am allergic. I would become intensely
> > ill with massive stomach pains and traced it to ginger. I remember
> > thinking that a "tiny" piece of gingerbread would not hurt, so I ate a
> > piece about 1" x 1". I was sick within half an hour! So, that's the
> > last time I ate anything with ginger -- but I see many interesting
> > recipes that call for it as one of the ingredients. Can anyone make a
> > suggestion for a substitute?
> >
> > MaryL
>
> Allspice might come close. It's a little more pungent (or maybe my powdered
> ginger is stale) so probably use less than the measure of ginger called
> for.

Possibly in combination with some citrus, like lemon or orange peel.

Kathleen wrote:

> I don't care for ginger and my husband says it tastes like soap so I
> just leave it out, no substitute necessary.

How does he feel about cilantro?


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Blinky the Shark wrote:

> Kathleen wrote:
>
>
>>I don't care for ginger and my husband says it tastes like soap so I
>>just leave it out, no substitute necessary.
>
>
> How does he feel about cilantro?
>
>

He actually likes it.

On Aug 8, 10:46 am, Kathleen > wrote:

> If you're making something that uses ginger as the primary flavoring
> agent (gingerbread, for instance) I'd probably use some fresh vietnamese
> cinnamon.


Ginger bread recipes I've seen usually have cloves, ginger, allspice,
cinnamon, and or nutmeg in them. Cloves are pretty hot, which is the
element that ginger adds to some recipes.

I wouldn't use it in stirfries, tho.

maxine in ri

"MaryL" -OUT-THE-LITTER> wrote in message
. ..
> Is there any spice that would be similar to ginger in taste that I could
> use as a substitution? I used to love ginger but have avoided it for
> years, ever since learning that I am allergic. I would become intensely
> ill with massive stomach pains and traced it to ginger. I remember
> thinking that a "tiny" piece of gingerbread would not hurt, so I ate a
> piece about 1" x 1". I was sick within half an hour! So, that's the last
> time I ate anything with ginger -- but I see many interesting recipes that
> call for it as one of the ingredients. Can anyone make a suggestion for a
> substitute?
>
> MaryL

http://www.foodsubs.com/Ginger.html#ginger%20root

"MaryL" -OUT-THE-LITTER> wrote in message
. ..
> Is there any spice that would be similar to ginger in taste that I could
> use as a substitution? I used to love ginger but have avoided it for
> years, ever since learning that I am allergic. I would become intensely
> ill with massive stomach pains and traced it to ginger. I remember
> thinking that a "tiny" piece of gingerbread would not hurt, so I ate a
> piece about 1" x 1". I was sick within half an hour! So, that's the last
> time I ate anything with ginger -- but I see many interesting recipes that
> call for it as one of the ingredients. Can anyone make a suggestion for a
> substitute?
>
> MaryL

Thanks, everyone. You have given me some good ideas. I think I'll try
allspice first.

MaryL

MaryL said...

>
> "MaryL" -OUT-THE-LITTER> wrote in message
> . ..
>> Is there any spice that would be similar to ginger in taste that I
>> could use as a substitution? I used to love ginger but have avoided it
>> for years, ever since learning that I am allergic. I would become
>> intensely ill with massive stomach pains and traced it to ginger. I
>> remember thinking that a "tiny" piece of gingerbread would not hurt, so
>> I ate a piece about 1" x 1". I was sick within half an hour! So,
>> that's the last time I ate anything with ginger -- but I see many
>> interesting recipes that call for it as one of the ingredients. Can
>> anyone make a suggestion for a substitute?
>>
>> MaryL
>
> Thanks, everyone. You have given me some good ideas. I think I'll try
> allspice first.
>
> MaryL


YAY!!!

In your face r.f.c BUMS!!!

She loves me best!!!

Andy ))

LOLOL!!!

"MaryL" wrote:
>
> Can anyone make a suggestion for a substitute?

You need to indicate which recipe... fresh ginger (typ. cooking) is
very different from dried (typ. baking)... every recipe within a
catagory contains different elements in different proportions, so
without your supplying a particular recipe all anyone can offer you is
wild speculation.

For cooking and baking, depending on other spices/flavorings, freshly
ground white pepper can often be a good substitute... white pepper
with fresh citrus zest will usually work well... of course some innate/
born with ability (cannot be learned) is required for extrapolating
combinations/proportions, ie. orange marmalade with white pepper and a
wee bit of hot oriental mustard powder will work with gingerbread for
me. Ginger properties are a mixture of hot and sweet, creativity is
all yours, and no one can really help with your personal taste, you
need to experiment with what works for you. And you really need to
offer a complete recipe.

"Sheldon" > wrote in message
...
> "MaryL" wrote:
>>
>> Can anyone make a suggestion for a substitute?
>
> You need to indicate which recipe... fresh ginger (typ. cooking) is
> very different from dried (typ. baking)... every recipe within a
> catagory contains different elements in different proportions, so
> without your supplying a particular recipe all anyone can offer you is
> wild speculation.
>
> For cooking and baking, depending on other spices/flavorings, freshly
> ground white pepper can often be a good substitute... white pepper
> with fresh citrus zest will usually work well... of course some innate/
> born with ability (cannot be learned) is required for extrapolating
> combinations/proportions, ie. orange marmalade with white pepper and a
> wee bit of hot oriental mustard powder will work with gingerbread for
> me. Ginger properties are a mixture of hot and sweet, creativity is
> all yours, and no one can really help with your personal taste, you
> need to experiment with what works for you. And you really need to
> offer a complete recipe.
>

I don't have any particular recipe in mind. I have simply avoided all
recipes that call for ginger (or have bypassed the ginger with no
substitutions). It's just that I frequently see a recipe that looks
good...and then find ginger in the list of ingredients. I can tell you that
I do very little baking. I used to love pies, cookies, cakes, etc., but I
was diagnosed with diabetes in 2004. I completely changed my diet at that
time and have been able to keep my BG under control by diet only (no
medication since March 2005), so I have done very little baking since that
time -- althought I do "roasting" of meats, of course. I can say that the
recipes I have looked at usually called for dried ginger, not fresh ginger.

MaryL

On Aug 9, 10:59�am, "MaryL" -OUT-THE-LITTER>
wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> > "MaryL" �wrote:
>
> >> Can anyone make a suggestion for a substitute?
>
> > You need to indicate which recipe... fresh ginger (typ. cooking) is
> > very different from dried (typ. baking)... every recipe within a
> > catagory contains different elements in different proportions, so
> > without your supplying a particular recipe all anyone can offer you is
> > wild speculation.
>
> > For cooking and baking, depending on other spices/flavorings, freshly
> > ground white pepper can often be a good substitute... white pepper
> > with fresh citrus zest will usually work well... of course some innate/
> > born with ability (cannot be learned) is required for extrapolating
> > combinations/proportions, ie. orange marmalade with white pepper and a
> > wee bit of hot oriental mustard powder will work with gingerbread for
> > me. �Ginger properties are a mixture of hot and sweet, creativity is
> > all yours, and no one can really help with your personal taste, you
> > need to experiment with what works for you. �And you really need to
> > offer a complete recipe.
>
> I don't have any particular recipe in mind.

Then you're pretty much "SOL".

Have you considered ginger ale, there are sugar free versions.

Actually unless you've been professionally tested for allergies by a
medical doctor you don't really know if you're allergic to ginger... I
seriously doubt you are, because then you'd also be allergic to curry
powder, especially tumeric, and cardomom... if you're allergic to
ginger than you'd get really ill consuming prepared mustard, yellow
rice, anything containing tumeric, and there are plenty of of such
foods on practically every stupidmarket shelf.

On Fri, 8 Aug 2008 23:09:05 -0500, "MaryL"
-OUT-THE-LITTER> wrote:

>Thanks, everyone. You have given me some good ideas. I think I'll try
>allspice first.

I love allspice. I replace nutmeg, which I detest, with it.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Andy said...

> MaryL said...
>
>>
>> "MaryL" -OUT-THE-LITTER> wrote in message
>> . ..
>>> Is there any spice that would be similar to ginger in taste that I
>>> could use as a substitution? I used to love ginger but have avoided it
>>> for years, ever since learning that I am allergic. I would become
>>> intensely ill with massive stomach pains and traced it to ginger. I
>>> remember thinking that a "tiny" piece of gingerbread would not hurt, so
>>> I ate a piece about 1" x 1". I was sick within half an hour! So,
>>> that's the last time I ate anything with ginger -- but I see many
>>> interesting recipes that call for it as one of the ingredients. Can
>>> anyone make a suggestion for a substitute?
>>>
>>> MaryL
>>
>> Thanks, everyone. You have given me some good ideas. I think I'll try
>> allspice first.
>>
>> MaryL
>
>
> YAY!!!
>
> In your face r.f.c BUMS!!!
>
> She loves me best!!!
>
> Andy ))
>
> LOLOL!!!


Let me just declare to the membership before things get out of hand that I
love sf too!

Andy
Olympic Badmitten BUM!!!

On Sat, 09 Aug 2008 10:43:35 -0500, Andy <q> wrote:

>Let me just declare to the membership before things get out of hand that I
>love sf too!

<smooches>


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"Sheldon" > wrote in message
...
On Aug 9, 10:59�am, "MaryL" -OUT-THE-LITTER>
wrote:
> "Sheldon" > wrote in message
>
> ...
>
>
>
>
>
> > "MaryL" �wrote:
>
> >> Can anyone make a suggestion for a substitute?
>
> > You need to indicate which recipe... fresh ginger (typ. cooking) is
> > very different from dried (typ. baking)... every recipe within a
> > catagory contains different elements in different proportions, so
> > without your supplying a particular recipe all anyone can offer you is
> > wild speculation.
>
> > For cooking and baking, depending on other spices/flavorings, freshly
> > ground white pepper can often be a good substitute... white pepper
> > with fresh citrus zest will usually work well... of course some innate/
> > born with ability (cannot be learned) is required for extrapolating
> > combinations/proportions, ie. orange marmalade with white pepper and a
> > wee bit of hot oriental mustard powder will work with gingerbread for
> > me. �Ginger properties are a mixture of hot and sweet, creativity is
> > all yours, and no one can really help with your personal taste, you
> > need to experiment with what works for you. �And you really need to
> > offer a complete recipe.
>
> I don't have any particular recipe in mind.

Then you're pretty much "SOL".

Have you considered ginger ale, there are sugar free versions.

Actually unless you've been professionally tested for allergies by a
medical doctor you don't really know if you're allergic to ginger... I
seriously doubt you are, because then you'd also be allergic to curry
powder, especially tumeric, and cardomom... if you're allergic to
ginger than you'd get really ill consuming prepared mustard, yellow
rice, anything containing tumeric, and there are plenty of of such
foods on practically every stupidmarket shelf.

I don't eat most of the items you listed. I can only tell you that within
half an hour of eating anything with ginger, I had severe stomach cramps,
incredible bouts of diarrhea, and sometimes vomiting. This happened even
when I did not know that ginger had been used in the preparation, such as
when I would check back with a restaurant to see what had been used in
preparation. These were usually items where I actually liked the flavor,
just not the after-effects. Moreover, those episodes completely stopped
after I began to check carefully for any hint of ginger.

MaryL

said...

> On Sat, 09 Aug 2008 10:43:35 -0500, Andy <q> wrote:
>
>>Let me just declare to the membership before things get out of hand that I
>>love sf too!
>
> <smooches>


+ <hugs>

Andy