Ingredient Substitutions

Whether you’re making an emergency substitution or experimenting with a new flavor, follow these suggestions for dry herb and spice alternatives. As a general rule, start with half of the amount the recipe calls for (unless directed otherwise), and add the spice until it suits your taste.

For baked goods, such as cookies, it is best to test the flavor by baking off a miniature portion, tasting it, and adjusting the flavor accordingly.

If you want to substitute dry herbs for fresh herbs, the general rule is to use 3 times as much. For example, 1 teaspoon dried tarragon is equal to 1 tablespoon (or 3 teaspoons) fresh tarragon.

Ingredient Substitutions | ecogreenlove
Image by Better Homes & Gardens

Find 50+ substitutions below 

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<a href="http://www.bhg.com/recipes/how-to/bake/ingredient-substitutions/" target="_blank"><img title="Ingredient Substitutions | ecogreenlove" src="https://s-media-cache-ak0.pinimg.com/564x/bc/63/a1/bc63a1f00e9305c19a8287b6a0fc4336.jpg" alt="Ingredient Substitutions | ecogreenlove" width="550" height="1706" /></a> Image by <a href="http://www.bhg.com/recipes/how-to/bake/ingredient-substitutions" target="_blank">Better Homes &amp; Gardens</a>

More substitutions

  • Allspice: cinnamon; dash nutmeg; or dash cloves
  • Aniseed: fennel seed or a few drops anise extract
  • Apple pie spice: for 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger
  • Basil: oregano or thyme
  • Cardamom: ginger
  • Chervil: tarragon or parsley
  • Chili powder: dash bottled hot pepper sauce plus a combination of oregano and cumin
  • Chives: green onions; onion; or leek
  • Cilantro: parsley
  • Cinnamon: nutmeg or allspice (use only 1/4 of the amount)
  • Cloves: allspice; cinnamon; or nutmeg
  • Cumin: chili powder
  • Ginger: allspice; cinnamon; mace; or nutmeg
  • Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper
  • Mace: allspice; cinnamon; ginger; or nutmeg
  • Marjoram: basil; thyme; or savory
  • Mint: basil; marjoram; or rosemary
  • Nutmeg: cinnamon; ginger; or mace
  • Oregano: thyme or basil
  • Parsley: chervil or cilantro
  • Poultry seasoning: for 1 teaspoon of poultry seasoning, substitute 3/4 teaspoon sage plus a 1/4 teaspoon blend of any of these: thyme, marjoram, savory, black pepper, and rosemary
  • Pumpkin pie spice: for 1 teaspoon pumpkin pie spice, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg
  • Red pepper: dash bottled hot pepper sauce or black pepper
  • Rosemary: thyme; tarragon; or savory
  • Saffron: dash turmeric (for color)
  • Sage: poultry seasoning; savory; marjoram; or rosemary
  • Savory: thyme; marjoram; or sage
  • Tarragon: chervil; dash fennel seed; or dash aniseed
  • Thyme: basil; marjoram; oregano; or savory

For best results, use the ingredient called for in the recipe. In a pinch, these substitutes will produce acceptable results.

  • Baking powder: for 1 teaspoon, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda
  • Bread crumbs, fine, dry: for 1/4 cup, substitute 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs, or 2/3 cup rolled oats
  • Buttermilk: for 1 cup, substitute sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt
  • Chocolate, semisweet: for 1 ounce, substitute 3 tablespoons semisweet chocolate pieces; or 1 ounce unsweetened chocolate plus 1 tablespoon sugar
  • Chocolate, sweet baking (such as German’s Sweet chocolate): for 4 ounces, substitute 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening
  • Chocolate, unsweetened: for 1 ounce, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted
  • Cornstarch (for thickening): for 1 tablespoon, substitute 2 tablespoons all-purpose flour
  • Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus 1/4 cup water.
  • Egg: for 1 whole egg, substitute 2 egg whites, or 2 egg yolks, or 1/4 cup frozen egg product, thawed
  • Flour, cake: for 1 cup, substitute 1 cup minus 2 tablespoons all-purpose flour
  • Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda
  • Fruit liqueur: for 1 tablespoon, substitute 1 tablespoon fruit juice
  • Gingerroot, grated: for 1 teaspoon, substitute 1/4 teaspoon ground ginger
  • Half-and-half or light cream: for 1 cup, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup
  • Heavy cream, whipped: for 1 cup, substitute 2 cups whipped dessert topping
  • Honey: for 1 cup, substitute 1 1/4 cups granulated sugar plus 1/4 cup water.
  • Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt
  • Mascarpone cheese: for 8 ounces, substitute 8 ounces regular cream cheese
  • Milk: for 1 cup, substitute 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder
  • Molasses: for 1 cup, substitute 1 cup honey
  • Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt
  • Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar
  • Whipping cream: See Heavy cream, above
  • Yeast: for 1.06-ounce compressed cake, substitute 1/4-ounce envelope active dry yeast

If you liked this, you may be interested in these other articles:
💚 Vegan Milk Substitutes [Infographic]
💚 Ingredients Everyone Should Cook With + Recipes

Eat Good, Feel Good! 🍏

Eat Good, Feel Good! | ecogreenlove

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