Spice Substitutions, Equivalent Measures & Weights

Don’t you hate it when you are in the middle of making a meal and discover you’re out of something?? Here are just a few of recipe substitutions…

Spice Conversion Rules of Thumb

When substituting dried herbs for fresh, use 1/3 the amount called for:
1 tablespoon fresh herb = 1 teaspoon dried herb

When substituting ground dried herbs for dried leaf herbs, use 1/2 the amount:
1 teaspoon dried leaf herb = 1/2 teaspoon ground dried herb

Spice Subsitutions

Here are just a few:

Allspice: cinnamon, cassia, a dash of nutmeg or ground cloves
Cinnamon stick: 3 inches cinnamon stick = 1 teaspoon ground cinnamon
Cinnamon, ground: about a 1/4 measure of allspice or nutmeg
Cloves: 3 whole cloves = 1/4 teaspoon ground
Cumin Seed: 1 teaspoon = 1/2 teaspoon ground cumin (Note: add seeds early in a recipe, and ground cumin later in the cooking process)
Garlic: 1 garlic clove = 1/8 teaspoon ground
Ginger – allspice, cinnamon, mace or nutmeg
Italian Seasoning – a blend of any of these: basil, oregano, parsley, rosemary and thyme
Turmeric: In most recipes, an equivalent measure of curry powder is acceptable.
Vanilla: 1 inch vanilla bean = 1 teaspoon extract

You can find specific equivalents and spice substitutions on most of our product pages.

Liquid Measures

1 gallon = 4 quarts = 8 pints = 16 cups = 128 fluid oz = 3.79 liters
1/2 gallon = 2 quarts = 4 pints = 8 cups = 64 fluid oz = 1.89 liters
1/4 gallon = 1 quart = 2 pints = 4 cups = 32 fluid oz = .95 liters

1/2 quart = 1 pint = 2 cups = 16 fluid oz = .47 liters

Dry Measures

1 cup = 8 fluid oz = 16 tablespoons = 48 teaspoons = 237 ml
3/4 cup = 6 fluid oz = 12 tablespoons = 36 teaspoons = 177 ml
1/2 cup = 4 fluid oz = 8 tablespoons = 24 teaspoons = 118 ml
1/3 cup = 2-2/3 fluid oz = 5-1/3 tablespoons = 16 teaspoons = 79 ml

1 tablespoon = 3 teaspoons = 15 ml

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