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

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Meat Mopper
Original poster
Sep 16, 2010
From Vandalia Illinois
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?
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. 
Thank You for the help in the measurements Les!
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!
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.
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. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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