Spice Tip

When a recipe calls for a fresh herb or spice but all you have on hand is the dry variety, in most cases the dry do. Adding dried or powdered spices in place of the fresh spices to soups, stews and dressings will have little impact on the final dish. However, certain dishes that call for herb being fresh, such as pesto or sandwiches with basil, will suffer if you substitute the dry variety.

So here are some steps for converting fresh to dry or powered:

• Dried Spice:
• Use 1 ½ teaspoons of a dried spice in place of 1 tablespoon of the fresh variety for the majority of herbs and spices

• Powdered Spice:
• Use ½ teaspoon of a powdered spice to replace 1 tablespoon of the fresh variety for the majority of herbs and spices. Powdered spices are more concentrated than dried, so you need less of it.

• Exceptions:
• Substitute the same amount of the dry spice for the fresh variety for the following spices: chervil, chives, marjoram and parsley. These spices lose their strength in drying and require you to add more to be comparable in taste.

 Special Note: After converting the amount of the spice from fresh to dry, start by adding less of the dried spice to your dish. Taste your dish while you are cooking and add more of the spice, if necessary.