Instructions

1. Use 1 tbsp. of fresh chopped herbs for 1 tsp. of dried herbs.

2. Use 1/4 tsp. of ground seeds to substitute for 1 tsp. of whole seeds.

3. Substitute cinnamon, nutmeg, allspice and cloves for each other. Use 1 tsp. of cinnamon for 1/4 tsp. of the other spices. Add 1 tsp. of vanilla extract if you don't have any of these herbs. The increased vanilla flavor will offset the lack of cinnamon or nutmeg.

4. Use red pepper flakes, black pepper and cayenne peppers as substitutes for each other. Use 2 to 3 times as much ground black pepper for the two other spices. Use 1/4 tsp. of hot sauce for spicy dishes instead of 1 tsp. red pepper flakes. Substitute 1/2 to 1 tsp. of ground mustard seed for 1/4 tsp. of pepper flakes. Use fresh chopped jalapeno, hot wax peppers, serrano or habanero peppers for pepper flakes. The amount you use depends on the hotness of the peppers. Jalapenos are milder than serranos, which have less heat than habaneros.

5. Substitute 1/4 tsp. of cumin for 1/2 tsp. whole coriander seeds.

6. Exchange 1/2 tsp. of fennel seed for 1/4 tsp. ground anise star or 2 whole anise stars. Both have a licorice flavor but anise is stronger and more sour than fennel. Use 1 tsp. of dried tarragon as an alternative for either. Use 2 tsp. of dried chervil, which has a mild licorice flavor.

7. Substitute 1 tbsp. of dried dill weed for 1/4 tsp. of dill seeds. Use 1 tsp. of onion powder for 1 tbsp. of dried onions to replace 1/2 cup of fresh onions. Use 1/4 tsp. of garlic powder for 2 to 3 cloves of garlic.