Spice Measurement Equivalents Chart | Spice Info Cooking With Kids, Scovile, Quick Tips (2023)

Convert fresh spices and herbs to dry. Take and find your spice measurement conversions here below . Try this page to find all your conversions from dry spice to fresh spices. Here you will be able to take and find several different Spice Measurement Equivlant Conversions for many different "Dried And Fresh Spice Measurements" for many popular spices. Such as measurement conversions for Peppercorns conversion, Garlic conversion, Dill Conversion, Basil Conversion, Clove Conversion, Cumin Conversion, Mint Conversion, Fennel Seed Conversion, Nutmeg Conversion, Ginger Conversion, Paprika Conversion, garlic powder Conversion, garlic salt Conversion, garlic clove Conversion, garlic bulb Conversion, mustard dry Conversion, mustard Conversion, mustard seed Conversion, mustard prepared Conversion, mint Conversion, dill Conversion, cumin Conversion, curry powder Conversion, curry paste Conversion, baking soda Conversion, basil dried Conversion, basil fresh Conversion, bay leaves dried Conversion, bay leaves whole Conversion, chili powder Conversion, cinnamon ground Conversion, cilantro Conversion, chitney Conversion, cocoa conversion, cloves ground conversion, cloves dried conversion, nutmeg ground conversion, nutmeg dried conversion, onion powder conversion, oatmeal conversion, oats conversion, onion conversion, onion dehydrated conversion, onion whole conversion, parsley conversion, parsnips conversion, peppercorns conversion, onion french conversion, onion yellow conversion, Nutmeg Conversion, oregano dried conversion, oregano fresh conversion, mandrin oranges conversion, orange leafs dried conversion, garlic minced conversion, garlic flakes conversion, cloves ground conversion, cloves whole conversion. So take a moment to look through this simple chart for all your spice measurement needs. If you have a conversion that is not listed on the chart, and would like to have it added for others please use our contact form to send it to us, to add to the site.. Handy conversions for dried spices to fresh spices. Convert fresh spices and herbs to dry.

Use the following spice chart to find different spice conversions in OZ to TBS for Fresh To Dried Spice Conversion of many common spices. Basil leaf, garlic bay leaves Dill basil fresh cloves fennel cinnamon ginger mustard onion parsley mint are just a few that you can find here.

What is the conversion rate for fresh to dried spice?

The general rule of thumb is: 1 teaspoon of dried = 1 tablespoon of fresh

Spice Conversion Chart from OZ to TBS for Fresh To Dried

Allspice, ground Conversion 1 oz. 4 1/2 tbsp.

Baking Soda Conversion 16 oz. box 1 7/8 cups, 30 tbsp., 90 tsp.

Basil, dried Conversion 1 oz. 3/4 cup

Basil, fresh Conversion 1/2 oz. 1 cup chopped

Bay Leaves Conversion, dried 1 whole 1/8 to 1/4 tsp. crushed, 1/4 to 1/2 tsp. broken

Chili powder Conversion 1 oz. 3 1/2 tbsp.

Chutney Conversion 8 oz. jar 1 cup

Cilantro, dried Conversion 1 oz. 1 cup

Cinnamon, ground Conversion 1 oz. 4 tbsp.

Cocoa, baking Conversion 8 oz. tin 2 2/3 cups

Cloves, ground Conversion 1 oz. 4 tbsp.

Cloves, whole Conversion 1 tsp. 3/4 tsp. ground

Cloves, whole Conversion 3 oz. 1 cup

Cumin Seed Conversion s, ground 1 oz. 4 1/2 tbsp.

Cumin Seeds Conversion , whole 1 tsp. 1/2 tsp. ground

Currants, dried Conversion 16 oz. pkg. 3 cups

Currants Conversion , fresh 1 quart 3 3/4 cups

Curry Paste Conversion 5 oz. 1/2 cup

Curry Powder Conversion 1 oz. 4 tbsp

Dill Conversion , fresh or dried 3 heads 1 tbsp. dill seed

Dill Weed Conversion , dried Conversion 1 oz. 3/4 cup

Dill Weed Conversion, fresh 1/2 oz. 1/2 cup

Fennel Conversion , seeds, dried 1 oz. 4 tbsp.

Garlic, bulb Conversion 1 head 8 to 15 cloves

Garlic, clove Conversion 1 small 1/2 tsp. minced, 1/8 tsp. garlic powder

Garlic, clove Conversion 1 medium 1 tsp. minced, 1/4 tsp. garlic powder

Garlic, clove Conversion 1 large 1 1/2 tsp. minced, 3/8 tsp. garlic powder

Garlic Conversion , elephant 1 clove 2 medium cloves

Garlic, flakes Conversion 1/2 tsp. 1 clove, 1 tsp. chopped, 1/2 tsp. minced

Garlic, minced Conversion 1 tsp. 1 to 2 medium cloves

Garlic, processed Conversion 4 1/2 oz. jar 1/2 cup chopped or minced

Garlic Salt Conversion 1 tsp. 1/8 tsp. garlic powder plus 7/8 tsp. salt

Garlic Salt conversion 1 oz. 2 tbsp.

Ginger Conversion , crystallized 1 tbsp. 1 tsp. ground

Ginger, fresh Conversion , chopped 1 tbsp. 1 tsp. ground

Ginger, fresh Conversion 1" piece 1 tbsp. grated or chopped

Ginger, ground Conversion 1/2 tsp. 1 tsp. fresh chopped

Ginger, ground Conversion 1 oz. 4 tbsp.

Mint, fresh leaves Conversion 1 cup 1/4 cup dried leaves

Mushrooms Conversion , canned 4 oz. can 2/3 cup whole or sliced

Mushrooms, canned Conversion 2/3- 3/4 cup 6 - 8 oz. fresh

Mushrooms, dried 2 1/2 - 3 oz. equal to 1 lb. fresh when reconstituted

Mustard, dry Conversion 1 tsp. 1 tbsp prepared mustard

Mustard, dry Conversion 1 oz. 5 tbsp.

Mustard, prepared Conversion 1 oz. 2 tbsp.

Mustard, prepared Conversion 8 oz. 1 cup

Mustard, seeds Conversion 1 oz. 2 1/2 tbsp.

Mustard Greens Conversion , canned 15 oz. can 1 1/4 to 1 1/2 cups

Mustard Greens, fresh Conversion 1 lb. 6 to 7 cups leaves, 1 1/2 cups cooked

Mustard Greens, frozen Conversion 10 oz. 1 1/4 cups cooked

Nutmeg, ground 1 oz. 3 1/2 tbsp.

Nutmeg, Conversion whole Conversion of 1 2 tsp. grated

Oatmeal conversion , quick-cooking 1/2 cup uncooked 7/8 cup cooked

Oatmeal, quick-cooking 18 oz. pkg. 6 cups uncooked, 10 1/2 cups cooked

Oatmeal, old fashioned 1 cup uncooked 1 3/4 cups cooked

Oats, rolled 1 cup 1 3/4 cups cooked

Oats Conversion , rolled 1 lb. 5 cups uncooked

Oats, steel-cut 1 cup uncooked 3 cups cooked

Onion Powder Conversion 1 tbsp. 1 medium onion chopped, 4 tbsp. fresh chopped onion

Onion Powder Conversion 1 oz. 3 tbsp.

Onion Salt Conversion 1 oz. 2 1/2 tbsp.

Onion Soup Conversion MIx 1 envelope 1/3 cup dry mix, 4 cups reconstituted

Onions, dehydrated Conversion 1/4 cup 1 cup raw chopped onion

Onions, Conversion dehydrated 4 oz. 1 1/2 cups dry

Onions, flakes Conversion 1 tbsp. 1 small onion

Onions, French fried Conversion 2.8 oz. can 1 3/8 cups

Onions, French fried Conversion 6 oz. can 3 cups

Onions, green Conversions w/tops 1 bunch 5 to 8 onions, 1 cup sliced, 1/3 cup - white part only

Onions, white or yellow 1 small 3 oz., 1/3 to 1/2 cup chopped

Onions, white or yellow Conversion 1 medium 4 to 5 oz., 1/2 to 2/3 cup chopped

Onions, white or yellow Conversion 1 large 6 oz., 1 cup chopped

Onions, white or yellow Conversions 1 lb. 2 large, 3 medium 2 to 2 1/2 cups chopped, 3 to 4 cups sliced

Oranges, mandarin Conversion 11 oz. can 1 1/4 cups

Oranges, mandarin Conversion 15 oz. can 1 3/4 cups

Oregano, dried Conversion leaves 1 oz. 3/4 cup

Oregano, fresh Conversion 1/2 oz. 1/2 cup chopped

Paprika Conversion 1 oz. 4 tbsp.

Parsley, dried Conversion 1 tsp. 1 tbsp. fresh parsley, chopped, 2 sprigs fresh

Parsley, dried Cnversion 1 oz. 1 1/3 cups

Parsley, fresh Conversion 2 oz. bunch 1 1/2 cups chopped

Parsnips 1 lb. 4 medium whole, 2 cups diced & cooked

Peppercorns Conversion 1 oz. 3 tbsp.

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


Small clove of garlic = about 1/2 teaspoon
Medium clove = about 1 teaspoon = 1/8 teaspoon garlic powder
Large clove = about 1.5 teaspoons
Extra-large clove = about 2 teaspoons
1/8 teaspoon garlic powder = about 1 medium clove fresh garlic


1 cup granulated white sugar = 8 ounces by weight
1 cup packed brown sugar = 6 ounces by weight = 250 grams by weight
1 cup packed brown sugar = 1 cup white sugar + 2 tablespoons molasses
1 cup packed brown sugar = 1 cup of light brown sugar + 1 tablespoon molasses
1 cup honey = 3/4 cup sugar + 1/4 cup water
1 cup corn syrup = 1 cup sugar dissolved in 1/4 cup water
Simple syrup is 1 cup of sugar with 1 cup of water thoroughly dissolved


1 gram of saffron = about 450 stigmas (a.k.a. threads, strings, strands, or pieces)
2 teaspoons of whole saffron threads
1 teaspoon crumbled
1/2 teaspoon powdered


1 teaspoon Morton's table salt =
1.5 teaspoons Morton's Kosher Salt =
2 teaspoons Diamond Crystal Brand Kosher Salt =
1.8 teaspoons Morton's Pickling Salt =
3 to 4 or more teaspoons of sea salt


Almonds. 1 pound unshelled = 1.5 cups nut meats
Pecans. 1 pound unshelled = 2.25 cups nut meats
Walnuts. 1 pound unshelled = 2 cups nut meats

Tip: To take and keep fresh ginger fresher longer keep it in the freezer from keeping it from shrivling up on the counter or in the fridge.

Tip 2: To get more juice from a fresh lime or lemon if he thing feels hard, and not much juice place it in the microwave for 10 -15 seconds and you will take and be able to get more juice out.

How to Convert Fresh Spices to Dry Spices

Many recipes in cookbooks call for the use of fresh spices. Often it is the wrong time of year for fresh spices, or you just don't have the particular spice available and do not want to run to the market to buy it. Your best solution is to substitute dried spices in place of the fresh. Dried spices are more potent than their fresh counterpart so you will need to use less of the dried product.


Things You'll Need

Dried spices, powdered or crushed
Measuring spoons

1. Determine whether the dry spice you are going to use for your recipe is powdered or crushed. This information can be found on the label and is important to make the conversion from fresh to dry.

2 Measure 1/3 teaspoon of powered spices for every 1 tablespoon of fresh spices called for in the recipe.

3 Measure 1/2 teaspoon of crushed spices to substitute for every 1 tablespoon of fresh.

4 Taste the recipe as it cooks. Add small amounts, i.e., 1/8 teaspoon, of the crushed or powdered spice if the dish needs the additional flavor.


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