Dry spices?

shepav · #1 (**permalink**) 12-01-2006, 11:27 AM

I hardly ever buy fresh spices, since I always have my dry spices on hand. What is the equivalent of using dry spices in substitution to fresh? A lot of recipes call for fresh, and sometimes I don't know how much to put in. Thanks!

rickatheslicka · #2 (**permalink**) 12-01-2006, 11:40 AM

Both of the sites below suggest using 1/3 to 1/4 as much dried herb/spice (in place of fresh). Happy cooking!

http://www.apinchof.com/freshordriedqanda.htm

http://www.salescene.com/herbmix.html

jodi · #3 (**permalink**) 12-01-2006, 11:47 AM

Hmm...I've always heard to use half the amount of dried in place of fresh. I guess I've been using too much!

shepav · #4 (**permalink**) 12-01-2006, 11:48 AM

Thanks! This helps a lot!

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