Allspice, cinnamon, mace, or nutmeg
A possibility may be the use of galangal (Alpinia galanga).
When a recipe calls for ginger and you do not have any, you can substitute another spice like mace in place of the ginger. Nutmeg is another spice that you can use. Replacing the ginger may change the taste of your recipe.
Avoid doing this. The proportions unbalance a recipe when you substitute ground for freshly grated ginger.
Depending on how much sauce you want you can use soy sauce and add sugar to it until it has the desired sweetness that you are looking for
my recipe calls for an orange bitter and I am asking if I could use orange extract for substitution.
You can use worcestershire sauce instead of soy.
Instead of a few drops of tabasco sauce, substitute 1/8 tsp cayenne pepper.
you can put on orange teriyaki sauce and marinate the chicken in for about half an hour and it is delicious.
No. Crushed ginger is 'wet'. Ground Ginger is a powder. They are not the same thing. You can substitute but would need to change quantities and the taste would be different.
Well it depends on what kind of marinade you want it to be. Sometimes I bake salmon with only a light amount of olive oil and some dill weed. I also like to marinate with Ponsu Sauce and some ginger. But since you have to replace the ginger try some garlic! Can't hurt right? You can use Ginger Ale in your marinade too. I like to marinade my salmon in a light white wine. Cooking burns off the alcohol and leaves a very nice flavor.
If you need a tomato juice substitute for a vegetable cocktail, you can use half a cup of tomato sauce mixed with half a cup of water to substitute for one cup of tomato juice.
A one inch piece of fresh, grated ginger (generally yielding 1 tablespoon) equals approximately 1/8 teaspoon ground (dried) ginger. Source: http://www.evitamins.com/healthnotes.asp?ContentID=3602003