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

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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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.

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

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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You may want to ask your local club store manager about the possibility of ordering it for you. This is by far your easiest and most economical option. However if you are still unable to locate the product, most of our items are available through Diversified Distributing, available Toll Free at 1-877-453-1638 weekdays between the hours of 8 a.m. and 4 p.m., Central Standard Time. (Outside the U.S.: Please use this number: 515-986-9307). Payment may be made by VISA, Mastercard, personal check or money order. Or you can order many of our products online by clicking here.