Convert fresh spices and herbs to dry. Take and find your spice measurement conversions here below . Try this page to find all your conversions from dry spice to fresh spices. Here you will be able to take and find several different Spice Measurement Equivlant Conversions for many different "Dried And Fresh Spice Measurements" for many popular spices. Such as measurement conversions for Peppercorns conversion, Garlic conversion, Dill Conversion, Basil Conversion, Clove Conversion, Cumin Conversion, Mint Conversion, Fennel Seed Conversion, Nutmeg Conversion, Ginger Conversion, Paprika Conversion, garlic powder Conversion, garlic salt Conversion, garlic clove Conversion, garlic bulb Conversion, mustard dry Conversion, mustard Conversion, mustard seed Conversion, mustard prepared Conversion, mint Conversion, dill Conversion, cumin Conversion, curry powder Conversion, curry paste Conversion, baking soda Conversion, basil dried Conversion, basil fresh Conversion, bay leaves dried Conversion, bay leaves whole Conversion, chili powder Conversion, cinnamon ground Conversion, cilantro Conversion, chitney Conversion, cocoa conversion, cloves ground conversion, cloves dried conversion, nutmeg ground conversion, nutmeg dried conversion, onion powder conversion, oatmeal conversion, oats conversion, onion conversion, onion dehydrated conversion, onion whole conversion, parsley conversion, parsnips conversion, peppercorns conversion, onion french conversion, onion yellow conversion, Nutmeg Conversion, oregano dried conversion, oregano fresh conversion, mandrin oranges conversion, orange leafs dried conversion, garlic minced conversion, garlic flakes conversion, cloves ground conversion, cloves whole conversion. So take a moment to look through this simple chart for all your spice measurement needs. If you have a conversion that is not listed on the chart, and would like to have it added for others please use our contact form to send it to us, to add to the site.. Handy conversions for dried spices to fresh spices. Convert fresh spices and herbs to dry.
Use the following spice chart to find different spice conversions in OZ to TBS for Fresh To Dried Spice Conversion of many common spices. Basil leaf, garlic bay leaves Dill basil fresh cloves fennel cinnamon ginger mustard onion parsley mint are just a few that you can find here.
What is the conversion rate for fresh to dried spice?
The general rule of thumb is: 1 teaspoon of dried = 1 tablespoon of fresh
Spice Conversion Chart from OZ to TBS for Fresh To Dried
Allspice, ground Conversion 1 oz. 4 1/2 tbsp.
Baking Soda Conversion 16 oz. box 1 7/8 cups, 30 tbsp., 90 tsp.
Basil, dried Conversion 1 oz. 3/4 cup
Basil, fresh Conversion 1/2 oz. 1 cup chopped
Bay Leaves Conversion, dried 1 whole 1/8 to 1/4 tsp. crushed, 1/4 to 1/2 tsp. broken
Chili powder Conversion 1 oz. 3 1/2 tbsp.
Chutney Conversion 8 oz. jar 1 cup
Cilantro, dried Conversion 1 oz. 1 cup
Cinnamon, ground Conversion 1 oz. 4 tbsp.
Cocoa, baking Conversion 8 oz. tin 2 2/3 cups
Cloves, ground Conversion 1 oz. 4 tbsp.
Cloves, whole Conversion 1 tsp. 3/4 tsp. ground
Cloves, whole Conversion 3 oz. 1 cup
Cumin Seed Conversion s, ground 1 oz. 4 1/2 tbsp.
Cumin Seeds Conversion , whole 1 tsp. 1/2 tsp. ground
Currants, dried Conversion 16 oz. pkg. 3 cups
Currants Conversion , fresh 1 quart 3 3/4 cups
Curry Paste Conversion 5 oz. 1/2 cup
Curry Powder Conversion 1 oz. 4 tbsp
Dill Conversion , fresh or dried 3 heads 1 tbsp. dill seed
Dill Weed Conversion , dried Conversion 1 oz. 3/4 cup
Dill Weed Conversion, fresh 1/2 oz. 1/2 cup
Fennel Conversion , seeds, dried 1 oz. 4 tbsp.
Garlic, bulb Conversion 1 head 8 to 15 cloves
Garlic, clove Conversion 1 small 1/2 tsp. minced, 1/8 tsp. garlic powder
Garlic, clove Conversion 1 medium 1 tsp. minced, 1/4 tsp. garlic powder
Garlic, clove Conversion 1 large 1 1/2 tsp. minced, 3/8 tsp. garlic powder
Garlic Conversion , elephant 1 clove 2 medium cloves
Garlic, flakes Conversion 1/2 tsp. 1 clove, 1 tsp. chopped, 1/2 tsp. minced
Garlic, minced Conversion 1 tsp. 1 to 2 medium cloves
Garlic, processed Conversion 4 1/2 oz. jar 1/2 cup chopped or minced
Garlic Salt Conversion 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt
Garlic Salt conversion 1 oz. 2 tbsp.
Ginger Conversion , crystallized 1 tbsp. 1 tsp. ground
Ginger, fresh Conversion , chopped 1 tbsp. 1 tsp. ground
Ginger, fresh Conversion 1" piece 1 tbsp. grated or chopped
Ginger, ground Conversion 1/2 tsp. 1 tsp. fresh chopped
Ginger, ground Conversion 1 oz. 4 tbsp.
Mint, fresh leaves Conversion 1 cup 1/4 cup dried leaves
Mushrooms Conversion , canned 4 oz. can 2/3 cup whole or sliced
Mushrooms, canned Conversion 2/3- 3/4 cup 6 - 8 oz. fresh
Mushrooms, dried 2 1/2 - 3 oz. equal to 1 lb. fresh when reconstituted
Mustard, dry Conversion 1 tsp. 1 tbsp prepared mustard
Mustard, dry Conversion 1 oz. 5 tbsp.
Mustard, prepared Conversion 1 oz. 2 tbsp.
Mustard, prepared Conversion 8 oz. 1 cup
Mustard, seeds Conversion 1 oz. 2 1/2 tbsp.
Mustard Greens Conversion , canned 15 oz. can 1 1/4 to 1 1/2 cups
Mustard Greens, fresh Conversion 1 lb. 6 to 7 cups leaves, 1 1/2 cups cooked
Mustard Greens, frozen Conversion 10 oz. 1 1/4 cups cooked
Nutmeg, ground 1 oz. 3 1/2 tbsp.
Nutmeg, Conversion whole Conversion of 1 2 tsp. grated
Oatmeal conversion , quick-cooking 1/2 cup uncooked 7/8 cup cooked
Oatmeal, quick-cooking 18 oz. pkg. 6 cups uncooked, 10 1/2 cups cooked
Oatmeal, old fashioned 1 cup uncooked 1 3/4 cups cooked
Oats, rolled 1 cup 1 3/4 cups cooked
Oats Conversion , rolled 1 lb. 5 cups uncooked
Oats, steel-cut 1 cup uncooked 3 cups cooked
Onion Powder Conversion 1 tbsp. 1 medium onion chopped, 4 tbsp. fresh chopped onion
Onion Powder Conversion 1 oz. 3 tbsp.
Onion Salt Conversion 1 oz. 2 1/2 tbsp.
Onion Soup Conversion MIx 1 envelope 1/3 cup dry mix, 4 cups reconstituted
Onions, dehydrated Conversion 1/4 cup 1 cup raw chopped onion
Onions, Conversion dehydrated 4 oz. 1 1/2 cups dry
Onions, flakes Conversion 1 tbsp. 1 small onion
Onions, French fried Conversion 2.8 oz. can 1 3/8 cups
Onions, French fried Conversion 6 oz. can 3 cups
Onions, green Conversions w/tops 1 bunch 5 to 8 onions, 1 cup sliced, 1/3 cup - white part only
Onions, white or yellow 1 small 3 oz., 1/3 to 1/2 cup chopped
Onions, white or yellow Conversion 1 medium 4 to 5 oz., 1/2 to 2/3 cup chopped
Onions, white or yellow Conversion 1 large 6 oz., 1 cup chopped
Onions, white or yellow Conversions 1 lb. 2 large, 3 medium 2 to 2 1/2 cups chopped, 3 to 4 cups sliced
Oranges, mandarin Conversion 11 oz. can 1 1/4 cups
Oranges, mandarin Conversion 15 oz. can 1 3/4 cups
Oregano, dried Conversion leaves 1 oz. 3/4 cup
Oregano, fresh Conversion 1/2 oz. 1/2 cup chopped
Paprika Conversion 1 oz. 4 tbsp.
Parsley, dried Conversion 1 tsp. 1 tbsp. fresh parsley, chopped, 2 sprigs fresh
Parsley, dried Cnversion 1 oz. 1 1/3 cups
Parsley, fresh Conversion 2 oz. bunch 1 1/2 cups chopped
Parsnips 1 lb. 4 medium whole, 2 cups diced & cooked
Peppercorns Conversion 1 oz. 3 tbsp.
Miscellaneous Spice Substitutions & Conversions
Anise 1 star anise = 1/2 teaspoon anise or fennel seed
Apple Pie Spice To make apple pie spice, combine: 2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Use 1 teaspoon apple pie spice per 9" pie
Bacon Bits 1 tablespoon bacon bits = 1 slice bacon, crumbled
Baking Powder To test baking powder: mix 1/2 teaspoon baking powder in1/2 cup hot tap water. If it bubbles, it is still effective. Emergency substitution: 1 teaspoon baking powder = 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar
Bay Leaf 1/8 to 1/4 tsp. ground bay leaf = 1 whole bay leaf
Cloves 1/4 teaspoon ground = 3 whole cloves
Dill Seed 1/2 tablespoon dried dill seed = 1 head fresh dill
Pumpkin Pie Spice Use 1 tablespoon pumpkin pie spice per 2 cups pumpkin pie filling (enough for a 9-inch pie). Use 6 tablespoons per #10 can pumpkin.
Turmeric In most recipes, curry powder can be used as an emergency substitution.
Vanilla 1 teaspoon extract = 1 inch of vanilla bean
Garlic
Small clove of garlic = about 1/2 teaspoon
Medium clove = about 1 teaspoon = 1/8 teaspoon garlic powder
Large clove = about 1.5 teaspoons
Extra-large clove = about 2 teaspoons
1/8 teaspoon garlic powder = about 1 medium clove fresh garlic
Sugars
1 cup granulated white sugar = 8 ounces by weight
1 cup packed brown sugar = 6 ounces by weight = 250 grams by weight
1 cup packed brown sugar = 1 cup white sugar + 2 tablespoons molasses
1 cup packed brown sugar = 1 cup of light brown sugar + 1 tablespoon molasses
1 cup honey = 3/4 cup sugar + 1/4 cup water
1 cup corn syrup = 1 cup sugar dissolved in 1/4 cup water
Simple syrup is 1 cup of sugar with 1 cup of water thoroughly dissolved
Saffron
1 gram of saffron = about 450 stigmas (a.k.a. threads, strings, strands, or pieces)
2 teaspoons of whole saffron threads
1 teaspoon crumbled
1/2 teaspoon powdered
Salt
1 teaspoon Morton's table salt =
1.5 teaspoons Morton's Kosher Salt =
2 teaspoons Diamond Crystal Brand Kosher Salt =
1.8 teaspoons Morton's Pickling Salt =
3 to 4 or more teaspoons of sea salt
Nuts
Almonds. 1 pound unshelled = 1.5 cups nut meats
Pecans. 1 pound unshelled = 2.25 cups nut meats
Walnuts. 1 pound unshelled = 2 cups nut meats
Tip: To take and keep fresh ginger fresher longer keep it in the freezer from keeping it from shrivling up on the counter or in the fridge.
Tip 2: To get more juice from a fresh lime or lemon if he thing feels hard, and not much juice place it in the microwave for 10 -15 seconds and you will take and be able to get more juice out.
How to Convert Fresh Spices to Dry Spices
Many recipes in cookbooks call for the use of fresh spices. Often it is the wrong time of year for fresh spices, or you just don't have the particular spice available and do not want to run to the market to buy it. Your best solution is to substitute dried spices in place of the fresh. Dried spices are more potent than their fresh counterpart so you will need to use less of the dried product.
Instructions
Things You'll Need
Dried spices, powdered or crushed
Measuring spoons
1. Determine whether the dry spice you are going to use for your recipe is powdered or crushed. This information can be found on the label and is important to make the conversion from fresh to dry.
2 Measure 1/3 teaspoon of powered spices for every 1 tablespoon of fresh spices called for in the recipe.
3 Measure 1/2 teaspoon of crushed spices to substitute for every 1 tablespoon of fresh.
4 Taste the recipe as it cooks. Add small amounts, i.e., 1/8 teaspoon, of the crushed or powdered spice if the dish needs the additional flavor.
Use the following spice chart to find different spice conversions in OZ to TBS for Fresh To Dried Spice Conversion of many common spices. Basil leaf, garlic bay leaves Dill basil fresh cloves fennel cinnamon ginger mustard onion parsley mint are just a few that you can find here.
What is the conversion rate for fresh to dried spice?
The general rule of thumb is: 1 teaspoon of dried = 1 tablespoon of fresh
Spice Conversion Chart from OZ to TBS for Fresh To Dried
Allspice, ground Conversion 1 oz. 4 1/2 tbsp.
Baking Soda Conversion 16 oz. box 1 7/8 cups, 30 tbsp., 90 tsp.
Basil, dried Conversion 1 oz. 3/4 cup
Basil, fresh Conversion 1/2 oz. 1 cup chopped
Bay Leaves Conversion, dried 1 whole 1/8 to 1/4 tsp. crushed, 1/4 to 1/2 tsp. broken
Chili powder Conversion 1 oz. 3 1/2 tbsp.
Chutney Conversion 8 oz. jar 1 cup
Cilantro, dried Conversion 1 oz. 1 cup
Cinnamon, ground Conversion 1 oz. 4 tbsp.
Cocoa, baking Conversion 8 oz. tin 2 2/3 cups
Cloves, ground Conversion 1 oz. 4 tbsp.
Cloves, whole Conversion 1 tsp. 3/4 tsp. ground
Cloves, whole Conversion 3 oz. 1 cup
Cumin Seed Conversion s, ground 1 oz. 4 1/2 tbsp.
Cumin Seeds Conversion , whole 1 tsp. 1/2 tsp. ground
Currants, dried Conversion 16 oz. pkg. 3 cups
Currants Conversion , fresh 1 quart 3 3/4 cups
Curry Paste Conversion 5 oz. 1/2 cup
Curry Powder Conversion 1 oz. 4 tbsp
Dill Conversion , fresh or dried 3 heads 1 tbsp. dill seed
Dill Weed Conversion , dried Conversion 1 oz. 3/4 cup
Dill Weed Conversion, fresh 1/2 oz. 1/2 cup
Fennel Conversion , seeds, dried 1 oz. 4 tbsp.
Garlic, bulb Conversion 1 head 8 to 15 cloves
Garlic, clove Conversion 1 small 1/2 tsp. minced, 1/8 tsp. garlic powder
Garlic, clove Conversion 1 medium 1 tsp. minced, 1/4 tsp. garlic powder
Garlic, clove Conversion 1 large 1 1/2 tsp. minced, 3/8 tsp. garlic powder
Garlic Conversion , elephant 1 clove 2 medium cloves
Garlic, flakes Conversion 1/2 tsp. 1 clove, 1 tsp. chopped, 1/2 tsp. minced
Garlic, minced Conversion 1 tsp. 1 to 2 medium cloves
Garlic, processed Conversion 4 1/2 oz. jar 1/2 cup chopped or minced
Garlic Salt Conversion 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt
Garlic Salt conversion 1 oz. 2 tbsp.
Ginger Conversion , crystallized 1 tbsp. 1 tsp. ground
Ginger, fresh Conversion , chopped 1 tbsp. 1 tsp. ground
Ginger, fresh Conversion 1" piece 1 tbsp. grated or chopped
Ginger, ground Conversion 1/2 tsp. 1 tsp. fresh chopped
Ginger, ground Conversion 1 oz. 4 tbsp.
Mint, fresh leaves Conversion 1 cup 1/4 cup dried leaves
Mushrooms Conversion , canned 4 oz. can 2/3 cup whole or sliced
Mushrooms, canned Conversion 2/3- 3/4 cup 6 - 8 oz. fresh
Mushrooms, dried 2 1/2 - 3 oz. equal to 1 lb. fresh when reconstituted
Mustard, dry Conversion 1 tsp. 1 tbsp prepared mustard
Mustard, dry Conversion 1 oz. 5 tbsp.
Mustard, prepared Conversion 1 oz. 2 tbsp.
Mustard, prepared Conversion 8 oz. 1 cup
Mustard, seeds Conversion 1 oz. 2 1/2 tbsp.
Mustard Greens Conversion , canned 15 oz. can 1 1/4 to 1 1/2 cups
Mustard Greens, fresh Conversion 1 lb. 6 to 7 cups leaves, 1 1/2 cups cooked
Mustard Greens, frozen Conversion 10 oz. 1 1/4 cups cooked
Nutmeg, ground 1 oz. 3 1/2 tbsp.
Nutmeg, Conversion whole Conversion of 1 2 tsp. grated
Oatmeal conversion , quick-cooking 1/2 cup uncooked 7/8 cup cooked
Oatmeal, quick-cooking 18 oz. pkg. 6 cups uncooked, 10 1/2 cups cooked
Oatmeal, old fashioned 1 cup uncooked 1 3/4 cups cooked
Oats, rolled 1 cup 1 3/4 cups cooked
Oats Conversion , rolled 1 lb. 5 cups uncooked
Oats, steel-cut 1 cup uncooked 3 cups cooked
Onion Powder Conversion 1 tbsp. 1 medium onion chopped, 4 tbsp. fresh chopped onion
Onion Powder Conversion 1 oz. 3 tbsp.
Onion Salt Conversion 1 oz. 2 1/2 tbsp.
Onion Soup Conversion MIx 1 envelope 1/3 cup dry mix, 4 cups reconstituted
Onions, dehydrated Conversion 1/4 cup 1 cup raw chopped onion
Onions, Conversion dehydrated 4 oz. 1 1/2 cups dry
Onions, flakes Conversion 1 tbsp. 1 small onion
Onions, French fried Conversion 2.8 oz. can 1 3/8 cups
Onions, French fried Conversion 6 oz. can 3 cups
Onions, green Conversions w/tops 1 bunch 5 to 8 onions, 1 cup sliced, 1/3 cup - white part only
Onions, white or yellow 1 small 3 oz., 1/3 to 1/2 cup chopped
Onions, white or yellow Conversion 1 medium 4 to 5 oz., 1/2 to 2/3 cup chopped
Onions, white or yellow Conversion 1 large 6 oz., 1 cup chopped
Onions, white or yellow Conversions 1 lb. 2 large, 3 medium 2 to 2 1/2 cups chopped, 3 to 4 cups sliced
Oranges, mandarin Conversion 11 oz. can 1 1/4 cups
Oranges, mandarin Conversion 15 oz. can 1 3/4 cups
Oregano, dried Conversion leaves 1 oz. 3/4 cup
Oregano, fresh Conversion 1/2 oz. 1/2 cup chopped
Paprika Conversion 1 oz. 4 tbsp.
Parsley, dried Conversion 1 tsp. 1 tbsp. fresh parsley, chopped, 2 sprigs fresh
Parsley, dried Cnversion 1 oz. 1 1/3 cups
Parsley, fresh Conversion 2 oz. bunch 1 1/2 cups chopped
Parsnips 1 lb. 4 medium whole, 2 cups diced & cooked
Peppercorns Conversion 1 oz. 3 tbsp.
Miscellaneous Spice Substitutions & Conversions
Anise 1 star anise = 1/2 teaspoon anise or fennel seed
Apple Pie Spice To make apple pie spice, combine: 2 teaspoons ground cinnamon, 3/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves. Use 1 teaspoon apple pie spice per 9" pie
Bacon Bits 1 tablespoon bacon bits = 1 slice bacon, crumbled
Baking Powder To test baking powder: mix 1/2 teaspoon baking powder in1/2 cup hot tap water. If it bubbles, it is still effective. Emergency substitution: 1 teaspoon baking powder = 1/4 teaspoon baking soda PLUS 1/2 teaspoon cream of tartar
Bay Leaf 1/8 to 1/4 tsp. ground bay leaf = 1 whole bay leaf
Cloves 1/4 teaspoon ground = 3 whole cloves
Dill Seed 1/2 tablespoon dried dill seed = 1 head fresh dill
Pumpkin Pie Spice Use 1 tablespoon pumpkin pie spice per 2 cups pumpkin pie filling (enough for a 9-inch pie). Use 6 tablespoons per #10 can pumpkin.
Turmeric In most recipes, curry powder can be used as an emergency substitution.
Vanilla 1 teaspoon extract = 1 inch of vanilla bean
Garlic
Small clove of garlic = about 1/2 teaspoon
Medium clove = about 1 teaspoon = 1/8 teaspoon garlic powder
Large clove = about 1.5 teaspoons
Extra-large clove = about 2 teaspoons
1/8 teaspoon garlic powder = about 1 medium clove fresh garlic
Sugars
1 cup granulated white sugar = 8 ounces by weight
1 cup packed brown sugar = 6 ounces by weight = 250 grams by weight
1 cup packed brown sugar = 1 cup white sugar + 2 tablespoons molasses
1 cup packed brown sugar = 1 cup of light brown sugar + 1 tablespoon molasses
1 cup honey = 3/4 cup sugar + 1/4 cup water
1 cup corn syrup = 1 cup sugar dissolved in 1/4 cup water
Simple syrup is 1 cup of sugar with 1 cup of water thoroughly dissolved
Saffron
1 gram of saffron = about 450 stigmas (a.k.a. threads, strings, strands, or pieces)
2 teaspoons of whole saffron threads
1 teaspoon crumbled
1/2 teaspoon powdered
Salt
1 teaspoon Morton's table salt =
1.5 teaspoons Morton's Kosher Salt =
2 teaspoons Diamond Crystal Brand Kosher Salt =
1.8 teaspoons Morton's Pickling Salt =
3 to 4 or more teaspoons of sea salt
Nuts
Almonds. 1 pound unshelled = 1.5 cups nut meats
Pecans. 1 pound unshelled = 2.25 cups nut meats
Walnuts. 1 pound unshelled = 2 cups nut meats
Tip: To take and keep fresh ginger fresher longer keep it in the freezer from keeping it from shrivling up on the counter or in the fridge.
Tip 2: To get more juice from a fresh lime or lemon if he thing feels hard, and not much juice place it in the microwave for 10 -15 seconds and you will take and be able to get more juice out.
How to Convert Fresh Spices to Dry Spices
Many recipes in cookbooks call for the use of fresh spices. Often it is the wrong time of year for fresh spices, or you just don't have the particular spice available and do not want to run to the market to buy it. Your best solution is to substitute dried spices in place of the fresh. Dried spices are more potent than their fresh counterpart so you will need to use less of the dried product.
Instructions
Things You'll Need
Dried spices, powdered or crushed
Measuring spoons
1. Determine whether the dry spice you are going to use for your recipe is powdered or crushed. This information can be found on the label and is important to make the conversion from fresh to dry.
2 Measure 1/3 teaspoon of powered spices for every 1 tablespoon of fresh spices called for in the recipe.
3 Measure 1/2 teaspoon of crushed spices to substitute for every 1 tablespoon of fresh.
4 Taste the recipe as it cooks. Add small amounts, i.e., 1/8 teaspoon, of the crushed or powdered spice if the dish needs the additional flavor.