Ingredient Substitutions Spices
Allspice: Equal parts ground cinnamon, cloves, and nutmeg. Measure out amount needed.
Anise: Ground fennel seed. Fennel is weaker and more delicate, but both taste distinctly like licorice.
Apple Pie Spice, 1 tsp: 1/2 tsp cinnamon plus 1/4 tsp ground nutmeg, 1/8 tsp ground allspice and 1/8 tsp ground cardamom.
Black pepper: White pepper. Nicer looking in white sauce bases or cream soups.
Bouquet Garni: Dry vermouth. Not exactly the same, but the pleasant taste of herbs is present when the alcohol evaporates.
Cajun Spice, 7 tsp: 2 tbsp paprika plus 1 tsp each cayenne, black pepper, celery salt, ground thyme, garlic powder.
Cassia: Cinnamon. Virtually all cinnamon sold here is cassia; less expensive.
Cayenne pepper: Hot pepper sauce (Tabasco), 3 - 4 drops equal 1/8 tsp ground red pepper.
Chervil: Parsley, though stronger flavor.
Chives: Snipped green tops of scallions.
Cumin: Ground caraway seeds. A real surprise! Caraway is lighter and more refined.
Curry Powder, 2 tbsp: 1 tsp each ground ginger, coriander, cardamom, cayenne, turmeric, and cumin.
Fines Herbes, 4 tbsp: 1/2 cup fresh parsley, 2 tsp each dried chervil and chives, and 1 1/2 tsp dried tarragon, all finely chopped together.
Five Spice Powder, 4 tbsp: 1 tbsp each peppercorns and fennel seeds, 8 star anise, 6 cloves, and 1 1/2-inch cinnamon stick, crushed. Toast all in a 250 F oven for 20 minutes. Crush until finely ground.
Fresh herbs and spices: Dried herbs and spices. 1 tsp dried equals 1 Tbsp fresh.
Ginger: 1/8 tsp ground equals 1 Tbsp grated fresh.
Herbes de Provence, 3 tbsp: 2 tbsp dried thyme, 2 tsp each dried basil, dried summer savory, and dried rosemary, 1 tsp dried marjoram, and 1/2 bay leaf, all ground together.
Mace: Nutmeg, though the flavor is more intense.
Marjoram: Oregano, though sharper and spicier.
Pickling Spice, 6 tbsp, 2 tbsp mustard seeds plus 1 tbsp whole allspice, 2 tsp each coriander seeds, black peppercorns, dill seeds and cloves, 1 tsp ground ginger, 1 tsp red pepper flakes, 1 crumbled bay leaf and a 2" cinnamon stick, crushed.
Pumpkin Pie Spice, 2 tsp: 1 tsp cinnamon plus 1/2 tsp ground ginger and 1/4 tsp each ground nutmeg and ground cloves.
Saffron: Annato. Less expensive and doesn't have saffron's medicinal flavor. Or use turmeric, use just enough to make the food golden colored. If you use more, the dish may taste gingery and astringent.
Speculaas Spices, 2 tsp: 1/2 tsp each cinnamon, ground ginger or nutmeg, and coriander, 1/4 tsp each ground cloves and cardamom or white pepper.
Vanilla Bean: Vanilla extract, 1 tsp equals 1 inch scraped vanilla bean.
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