Substitutions: Spices And Herbs

[Kitchen Witch]

Substitutions: Spices And Herbs

Allspice, ground (1 teaspoon): 1/2 teaspoon cinnamon and 1/4 teaspoon each nutmeg and ground cloves.

Capers: Chopped green olives.

lemon juice, to taste.

Cumin (1 teaspoon): 1/3 teaspoon ground anise plus 2/3 teaspoon ground caraway seeds.

Fines herbes: Equal parts chervil, chives, tarragon and parsley.

Five-spice powder: Equal parts cinnamon, cloves, fennel seed, star anise and Szechwan peppercorns.

Fresh herbs, minced (1 tablespoon): 1 teaspoon dried, of the same kind.

Ginger, candied (1 tablespoon): 1/8 teaspoon ground ginger. Ginger, dried (1 teaspoon): 1/3 teaspoon mace plus 2/3 teaspoon finely chopped lemon peel.

Ginger, fresh (1 tablespoon): 1/4 teaspoon ground ginger. Garlic, fresh (1 small clove): 1/8 teaspoon garlic powder; 1/4 teaspoon minced dried.

Horseradish, fresh grated (1 tablespoon): 2 tablespoons prepared, well-drained.

Italian seasoning: Oregano, marjoram, thyme, basil, rosemary and sage.

Lemon grass, minced (1 tablespoon): 1 teaspoon grated lemon rind.

Mustard, dried (1 teaspoon): 1 tablespoon prepared mustard.

Pumpkin pie spice (1 teaspoon): 1/2 teaspoon cinnamon mixed with 1/8 teaspoon each: ground ginger, nutmeg, mace, cloves.

Saffron (1/8 teaspoon): 1/2 to 1 teaspoon turmeric (for color only). Shallots: Minced onion with half a small clove of minced garlic. Szechwan peppercorns: Five-spice powder.

Vanilla bean: 1 teaspoon vanilla extract.