Dried vs. Fresh Conversion Table
Use These Conversions Fresh Dried
Basil 1 Tbsp 1 tsp
Cilantro 1 Tbsp 1 tsp
Garlic* 1 Tbsp 3/4 tsp
Garlic Clove 1 clove 1/4 tsp
Onion* 1/3 cup 2 tsp
Parsley 1 Tbsp 1 tsp
* Granulated or powdered Back to Top
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
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Recipe Multiplication Guidelines
Black pepper, cinnamon, ginger, curry powder, chili powder, allspice and cloves can usually be increased proportionally, (double the recipe, double the spice or blend of spices).
Herbs are best increased by this simple formula. For the first 100% increase in the number of portions, the herbs can also be doubled. After that, for each multiple of the original recipe, add only half the original amount.
Remember red hot pepper builds up in recipes. For the first doubling of the recipe, the red pepper can still be doubled. But after that, use only 1/4 the original amount of pepper for each multiple of the original recipe.
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Basic Marinade Recipe
Step 1 Combine: 
1/2 cup water + 1/2 cup vegetable OR olive oil + 1/4 cup lemon juice OR red or white wine OR any flavor vinegar + 2 tablespoons any spice blend
Step 2 Mix with 1 pound meat OR 3 cups fresh vegetables (sliced). Step 3 Marinate in refrigerator 2 to 24 hours. Step 4 Remove meat or vegetables from marinade; discard marinade. Grill, broil, bake or roast as desired. Back to Top
Volume To Weight Conversion Table
The Volume To Weight Conversion Table shows how many teaspoons of a dried herb or spice make up an ounce. This allows you to easily convert from volume to weight. When accurate measurements are required, it is almost always better to measure by weight rather than volume. 
Description tsp./oz.
Allspice, Ground 14.9
Anise Seed 13.5
Basil, Ground 20.2
Bay Leaf, Crumbled 47.2
Caraway Seed 13.5
Cardamom, Ground 14.2
Celery Seed 14.2
Chervil, Dried 47.2
Chili Powder 13.5
Cinnamon, Ground 12.3
Cloves, Ground 13.5
Cilantro 47.2
Coriander Seed 15.7
Cumin Seed 13.5
Curry Powder 14.2
Dill Seed 13.5
Dill Weed, Dried 28.3
Fennel Seed 14.2
Fenugreek Seed 7.7
Garlic Powder 10.1
Ginger, Ground 15.7
Mace, Ground 16.7
Marjoram, Dried 47.2
Mustard Seed, Yellow 8.6
Nutmeg, Ground 13.9
Onion Powder 13.5
Oregano, Ground 18.9
Paprika 13.5
Parsley Flakes 94.5
Pepper, Black, Ground 13.5
Pepper, Red Ground 15.7
Pepper, White Ground 11.8
Poppy Seed 10.1
Poultry Seasoning 18.9
Pumpkin Pie Spice 16.7
Rosemary, Dried 23.6
Saffron 40.5
Sage, Ground 40.5
Savory, Ground 20.2
Sesame Seed 10.5
Tarragon, Ground 17.7
Thyme, Ground 20.2
Turmeric, Ground 12.9
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