Substitutions for Spices

• For 1 tsp of allspice or cardomon, use 1/2 tsp cinnamon and 1/2 tsp ground cloves
• For 1 tsp apple pie spice, use 1/2 tsp cinnamon +1/4 tsp nutmeg + 1/8 tsp cardamom
• For 1 tsp anise, use ½ tsp dill leaf + ½ tsp cumin
• For 1 tsp dried basil, use ½ tsp oregano + ½ tsp thyme
• For 1 whole bay leaf, use 1/4 tsp crushed bay leaf
• For 1 tsp Beau Monde seasoning, use 1 tsp of seasoned salt
• For 1 tsp chives, use 1 tsp green onion tops, finely chopped
• For 3 heads of fresh dill, use 1 tbsp dill seed
• For 1 clove garlic, use 1/8 tsp garlic powder
• For 1 tbsp raw ginger, use 1/8 tsp powdered
• For 1 tbsp fresh herbs, use 1 tsp dried herbs
• For 1 tbsp fresh horseradish, use 2 tbsp bottled
• For 1 tsp fresh lemon juice, use 1/2 tsp vinegar
• For 1 tsp dried lemon peel, use 2 tsp grated fresh peel or 1/2 tsp lemon extract
• For 1 tsp cayenne pepper, use ½ tsp paprika + ½ tsp chili powder
• For 1 small hot pepper, use ¼ tsp cayenne pepper or ¼ tsp Tabasco sauce
• For 1 mild pepper, use 1 tbsp chili powder
• For 1 tsp dry mustard, use 1 tbsp bottled
• For 1 small fresh onion, use 1 tbsp re-hydrated instant minced onion
• For 1 tbsp onion powder, use 4 tbsp fresh chopped onion
• For 1 tbsp dried orange peel, use 2 to 3 tbsp grated fresh orange peel or 1 tsp orange extract
• For 1 tsp dried parsley, use 3 tsp fresh parsley, chopped
• For caraway seeds, use anise or fennel seeds
• For 1 tbsp dried peppermint or spearmint, use 1/4 cup chopped fresh mint
• For 1 tsp of pumpkin pie spice, use 1/2 tsp cinnamon, 1/4 tsp ginger, 1/8 allspice, and 1/8 tsp nutmeg
• For 1 tsp Worcestershire sauce, use 1 tsp bottled steak sauce

Susan Mills-Gray, Mills-GrayS@missouri.edu
Regional Specialist, Nutrition and Health Education
Cass County, Missouri
University of Missouri Extension