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PRODUCT |
Recipe calls for: |
Substitute with: |
| ALLSPICE |
3 to 6 whole allspice berries |
1/8 to 1/2 teaspoon ground allspice |
|
1 teaspoon ground allspice |
approx. 1/3 teaspoon each (equal parts):
ground cinnamon, ground cloves and ground nutmeg |
| ARROWROOT |
1 tablespoon flour |
1 teaspoon arrowroot |
|
1 tablespoon cornstarch |
2 teaspoons arrowroot |
| BACON BITS |
1 to 2 slices bacon
(cooked crisp, drained and crumbled) |
1 tablespoon imitation bacon bits or chips |
| BASIL |
1 tablespoon fresh basil leaves |
1 teaspoon dried basil leaves |
|
1 teaspoon dried Italian seasoning |
1 teaspoon dried basil leaves |
| BAY LEAF |
1 dried whole California bay leaf |
1/4 teaspoon cracked dried California bay leaves |
|
1 dried whole Turkish bay leaf |
1/4 to 1/2 dried whole California bay leaf |
| BEEF STOCK BASE |
1 cube beef bouillon |
1 1/2 to 2 teaspoons beef stock base |
| BELL PEPPER |
2 to 3 tablespoons chopped fresh green bell pepper |
1 tablespoon dehydrated green bell peppers |
| BRANDY FLAVORING |
1/4 cup brandy |
2 teaspoons brandy extract
(with 1/4 cup water) |
| CARDAMOM |
10 whole cardamom
(pods removed and seeds crushed) |
1/2 teaspoon ground cardamom |
| CELERY |
2 tablespoons chopped fresh celery |
1 tablespoon dehydrated celery flakes |
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| PRODUCT |
Recipe calls for: |
Substitute with: |
| CHERVIL |
1 tablespoon fresh parley leaves |
1 teaspoon dried chervil leaves |
|
1 teaspoon dried parsley leaves |
1 teaspoon dried chervil leaves |
| CHICKEN STOCK SEASONED BASE |
1 cube chicken bouillon |
1 1/2 to 2 teaspoons chicken stock seasoned base |
| CINNAMON |
1 stick cinnamon |
1/8 to 1/2 teaspoon ground cinnamon |
|
1/8 to 1/2 teaspoon ground cinnamon |
1 stick cinnamon |
|
1 tablespoon pumpkin pie spice |
1-3/4 teaspoons ground cinnamon, blended with 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves or ground allspice and 1/4 teaspoon ground nutmeg |
| CLOVES |
1/2 teaspoon ground cloves |
1/2 teaspoon ground allspice |
| GARLIC |
1 medium clove garlic |
1/8 teaspoon minced garlic or garlic chips
or
1/8 teaspoon garlic powder
or
1/2 teaspoon liquid garlic seasoning |
|
1 medium clove garlic and 1 teaspoon salt |
1 teaspoon garlic salt |
| GINGER |
1 teaspoon finely chopped fresh ginger |
1/4 teaspoon ground ginger
or
2 teaspoons chopped crystallized ginger (sugar removed, if desired) |
|
1/4 teaspoon ground ginger |
2 teaspoons chopped crystallized ginger (sugar removed, if desired) |
| GREEN ONION |
1 tablespoon thinly sliced green onion |
1 teaspoon dried shredded green onion |
HERBS
(leafy green herbs, such as basil, cilantro, dill, oregano,
parsley, tarragon, thyme) |
1 tablespoon fresh herb leaves, chopped |
1 teaspoon dried herb leaves |
|
1 teaspoon dried herb leaves |
1/2 teaspoon ground herb leaves |
| LEMON |
1 teaspoon freshly grated lemon peel |
1 teaspoon dried lemon peel
or
1/2 teaspoon lemon extract |
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| PRODUCT |
Recipe calls for: |
Substitute with: |
| MACE |
1 teaspoon ground nutmeg |
1 teaspoon ground mace |
| MUSTARD |
1 tablespoon prepared mustard |
1 teaspoon ground mustard |
|
1 tablespoon prepared hot mustard |
1 teaspoon ground hot mustard |
| NUTMEG |
1/4 teaspoon ground mace |
1 teaspoon ground nutmeg |
| ONION |
1 medium onion, chopped |
1 teaspoon onion powder
or
1 teaspoon liquid onion seasoning |
| ORANGE |
1 teaspoon freshly grated orange peel |
1 teaspoon dried orange peel
or
1/2 teaspoon orange extract |
| OREGANO |
1 tablespoon fresh oregano leaves |
1 teaspoon dried oregano leaves |
|
1 teaspoon dried marjoram leaves |
3/4 teaspoon dried oregano leaves |
| PARSLEY |
1 tablespoon fresh parsley |
1 teaspoon dried parsley leaves |
| RED PEPPER/CHILI |
1/4 teaspoon cayenne pepper |
1/2 teaspoon ground red pepper |
|
1/2 teaspoon ground red pepper |
1/4 teaspoon cayenne pepper |
|
1/2 to 1 teaspoon cayenne or ground red pepper |
1 teaspoon crushed red pepper |
|
1 teaspoon crushed red pepper |
1/2 to 1 teaspoon cayenne or ground red pepper |
|
1 small dried whole red chili |
1/4 to 1/2 teaspoon cayenne pepper |
|
2 to 3 drops hot pepper sauce |
1/8 to 1/4 teaspoon cayenne or ground red pepper |
| RUM FLAVORING |
1/4 cup rum |
1 tablespoon rum extract
(with 3 to 4 tablespoons water) |
| VANILLA |
1 teaspoon vanilla extract |
1-inch piece vanilla bean
(split, seeds removed, simmered in liquid from recipe) |
|
1-inch piece vanilla bean
(split, seeds removed, simmered in liquid from recipe) |
1 teaspoon vanilla extract |
