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Home / Recipes / Cooking Tools and Tips / Flavor Substitutions

If you run out of an ingredient at the last minute, don’t panic. We’ve got a few tricks up our sleeve. Using what is recommended in a recipe is best. But if you have to substitute, try the following.

SPICES HERBS GARLIC & ONION EXTRACTS BAKING

Spices

Spices

If Your Recipe Calls For
You Can Use
1 teaspoon apple pie spice 3/4 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg plus 1/8 teaspoon allspice
1 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger plus 1/8 teaspoon EACH ground cloves and ground nutmeg
1 teaspoon fresh chopped ginger 1/4 teaspoon ground ginger
1 teaspoon poultry seasoning 3/4 teaspoon ground sage plus 1/4 teaspoon ground thyme
1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg
1 teaspoon Beau Monde 1 teaspoon Bon Appétit or 3/4 teaspoon Celery Salt
1 teaspoon Hot Chili Powder 1 teaspoon regular Chili Powder plus 1/8 teaspoon Ground Red Pepper
1 tablespoon prepared mustard 1 teaspoon Ground Mustard (in cooked dishes)
1 tablespoon prepared mustard 1/2 teaspoon Ground Mustard plus 2 teaspoons vinegar (in cold or uncooked dishes)
1 teaspoon grated fresh orange or lemon peel Slightly less or equal amounts of Dehydrated Lemon or Orange Peel
1 teaspoon Poultry Seasoning 1/4 teaspoon Ground Thyme plus 3/4 teaspoon Ground Sage
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Herbs

If Your Recipe Calls For
You Can Use
3 teaspoons fresh chopped herb leaves (basil, dill, tarragon, thyme) 1 teaspoon dried leaves (basil, dill, tarragon, thyme)
2 teaspoons fresh chopped herb leaves (sage, rosemary, marjoram, mint, oregano) 1 teaspoon dried leaves (sage, rosemary, marjoram, mint, oregano)
1 teaspoon rubbed sage 1 teaspoon dried sage or 3/4 teaspoon ground sage
bouquet garni 1 tablespoon EACH parsley flakes, tarragon leaves, thyme leaves, and marjoram leaves plus 1 teaspoon oregano leaves plus 1/4 teaspoon rubbed sage. Tie in a double thickness cheesecloth bag; remove before serving.
1 teaspoon chervil 1 teaspoon Dried Parsley Flakes plus 1/8 teaspoon Rubbed, Dried Sage
1 teaspoon Italian Seasoning 1/4 teaspoon EACH Oregano Leaves, Marjoram Leaves and Basil Leaves plus 1/8 teaspoon Rubbed Sage
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Garlic & Onion

If Your Recipe Calls For
You Can Use
1 medium-size clove garlic) 1/4 teaspoon garlic powder
1/2 cup chopped onion 3 tablespoons dried minced onion or2 1/2 teaspoons onion powder
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Extracts

If Your Recipe Calls For
You Can Use
1 1/2 teaspoons anise seed 1 teaspoon pure anise extract
1 tablespoon anise liqueur 1/2 teaspoon pure anise extract
1/2 to 1 vanilla bean, split 1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon peel 1 teaspoon pure lemon extract
1 teaspoon freshly grated orange peel 1 teaspoon pure orange extract
1 tablespoon orange liqueur 1 teaspoon pure orange extract
1 tablespoon amaretto 1/2 teaspoon pure almond extract
2 tablespoons brandy 1 1/4 teaspoons brandy extract
1 tablespoon dark (gold) rum 1 1/2 teaspoons pure rum extract
1 tablespoon light rum 1/2 teaspoon pure rum extract
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Baking

If Your Recipe Calls For
You Can Use
1 tablespoon Arrowroot 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
1 teaspoon baking powder 1/2 teaspoon Cream of Tartar plus 1/4 teaspoon baking soda
1 cup reduced-fat buttermilk 1 tablespoon lemon juice or vinegar plus enough 2% milk to make 1 cup (let stand 5 minutes before using), or 1 cup 2% milk plus 1 3/4 teaspoons Cream of Tartar, or 2/3 cup plain yogurt plus 1/3 cup milk.
1 cup whole buttermilk Same as above for reduced-fat buttermilk, but use whole milk
1 tablespoon cornstarch (for thickening) 2 tablespoons all-purpose flour or 2-3 teaspoons Arrowroot
1 tablespoon flour (as thickener) 1/2 tablespoon Arrowroot, cornstarch, potato starch or rice starch, or 1 tablespoon quick-cooking tapioca
1 cup self-rising flour 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt
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