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How to figure out fresh spices, when the recipe calls for dired spices

post #1 of 11
Thread Starter 

I have been wanting to start using more fresh spices in my recipes, rather than using dried spices. I was wondering if anyone knew of a website or some other type of way that helps to figure out how to convert the mesuarment from dried spices to fresh spices. 

 

For example, say a recipe called for 1 Tablespoon of dried basil, but instead you want to use fresh Basil instead, but not sure how much Fresh Basil to put in to replace the Dried Basil?

 

post #2 of 11

Fresh herbs are less potent than dried herbs.  When you dry them out, it concentrates the flavors.  The problem is, I wouldn't begin to know how to tell you what the ratio might be.  I don't measure anything when I cook.  If I were going to try and wing it, I would probably multiply X1.5 for fresh herbs.  But, that's just a guess. 

post #3 of 11

1 teaspoon of dried herbs = 1 tablespoon of fresh herbs

post #4 of 11

Thanks Les.  I knew somebody would have an answer.

post #5 of 11
Thread Starter 

Thank You for the help in the measurements Les!icon_razz.gif

post #6 of 11
Quote:
Originally Posted by les3176 View Post

1 teaspoon of dried herbs = 1 tablespoon of fresh herbs



so the ratio is 3 fresh = 1 dry.

post #7 of 11

Likewise I have always heard 3:1.  That can vary depending on the spice and the "freshness" or age of your dried spices.  3:1 is a good starting place, but your taste will be the final factor.

 

Good luck and good smoking!

post #8 of 11

Actually, I never heard of the 3 to 1 but it makes perfect sense. Very interesting.

post #9 of 11

There is 3 teaspoons in a tablespoon.  When you have a recipe that calls for 1 teaspoon of dry herbs and you want to use fresh herbs you will need 1 tablespoon to equal the dry that the recipe calls for. Dry herbs are way more powerful than fresh so you need to add more.The 3tea.=1 tablespoon is just how many teas it takes to equal a tablespoon.

post #10 of 11

Good to know. I always thought it was 2 to 1.

post #11 of 11
The way I do any thing is just guesstimate. And taste test well mixing if possible. No one can really say how much so and so you need every ones taste is different.
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