(Waynesville, North Carolina)
dangerous herbs, medicinal herbs, culinary herbs

Posts tagged [ginger]



You may find yourself in a situation where you are out of a specified herb or spice in a recipe or perhaps you just don't care for that specific herb or spice. This chart will help you choose substitutions or alternatives that should work with your recipe. Whenever substituting, you must realize that the flavor will not be as originally intended in the recipe. As such, it is wise to begin your substitution with half the specified recipe amount and then adjust to your own personal tastes. You should always feel free to adjust and add to any recipe to suit yourself and your family. Who knows? You just might create a new family favorite!


                        Herb Substitutions 


Basil                                         Oregano or thyme 


Chervil                                   Tarragon or parsley 


Chives                                 Green onions (scallions); onion; or leek


Cilantro                                Parsley 


Italian Seasoning Blend      of any of these:  basil, oregano, rosemary,                                                          and ground red pepper


Marjoram                            Basil; thyme; or savory 


Mint                                      Basil; marjoram; or rosemary


Oregano                              Thyme or basil


Parsley                                 Chervil or cilantro


Poultry Seasoning             Sage plus a blend of any of these: thyme,                                                    marjoram, savory, black pepper, and          



Red Pepper Flakes                          (dried chiles) Dash bottled hot                                                                pepper sauce or black pepper


Rosemary                               Thyme; tarragon; or savory


Sage                                          Poultry seasoning; savory; marjoram; or rosemary


Savory                                    Thyme; marjoram; or sage


Tarragon                               Chervil; dash fennel seed; or dash aniseed


Thyme                                       Basil; marjoram; oregano; or savory






                         Spice Substitutions 


Allspice                                                Cinnamon; cassia; dash of nutmeg                                                 or mace; or dash of cloves 


Aniseed                               Fennel seed or a few drops anise extract 


Cardamom                          Ginger


Chili Powder                      Dash bottled hot pepper sauce plus a                                                       combination of oregano and cumin 


Cinnamon                           Nutmeg or allspice (use only 1/4 of the                                                               amount)


Cloves                                 Allspice; cinnamon; or nutmeg 


Cumin                                   Chili powder


Ginger                                  Allspice; cinnamon; mace; or nutmeg


Mace                                     Allspice; cinnamon; ginger; or nutmeg


Mustard (dry or ground)                               Wasabi powder (1/4 to 1/2                                                       as much since it is hotter); horseradish                                                      powder; 1 teaspoon dry mustard                                                           powder = 1 Tablespoon prepared mustard


Nutmeg                               Cinnamon; ginger; or mace


Saffron                                 Dash turmeric or annato powder (for color) 


Turmeric                              Dash saffron (for color) plus ground mustard                                              powder (one to one ratio); annato powder








Would you like to make some of your own spice blends from your own kitchen? Here are a few that I blend in my kitchen and I've included a few recipes or what to do with the spice blends.  All the blends are easy to use.  I store the spice mixtures in a small baby food jar or a 4 oz jam/jelly jar with lids.



2 tablespoons ground cinnamon

2 teaspoons ground ginger

1 teaspoons ground cloves

1 teaspoon ground nutmeg

1 teaspoons ground allspice

yield: about ½ cup

mix to blend and store in a small jar away from heat and in a cool spot.



one 8 ounce jar of dry roasted peanuts

½ cup pecans

½ cup walnut halves

1 egg, lightly beaten

1 teaspoon water

½ cup sugar


¾ teaspoon of sea salt (if you have it, otherwise just use regular or none, if you prefer)

Combine the nuts. Mix together the egg and water, and toss with the nut mixture. Combine the sugar, PUMPKIN PIE SPICE BLEND, and salt, and toss that with the nuts until they are well coated. Spread nuts in a single layer on a lightly greased cookie sheet. Bake at 300 for 20-25 minutes. Break up any large clusters and allow to cool.

This can make a great gift! Simply put the SPICED NUTS in a decorative jar and add ribbon, cards, or other ideas.


2 tablespoons ground cinnamon

1 tablespoon lemon zest

1 tablespoon ground cloves

1 ½ teaspoons ground ginger

1 ½ teaspoons ground nutmeg

simply mix the ingredients and use 1 teaspoon of SPICY APPLE PIE BLEND per 6 cups of thinly sliced tart apples.


combine together:

1 /4 cup firmly packed brown sugar

2 tablespoons softened butter

1 tablespoon flour


Sprinkle over muffin batter in baking pan and bake as directed.

This is a tasty treat for plain muffins, applesauce muffins, pumpkin muffins, or apple cinnamon muffins



2 tablespoons mustard seed
1 tablespoon whole allspice
2 teaspoons black peppercorns
2 teaspoons whole cloves
1 teaspoon ground ginger
1 teaspoon hot red pepper flakes
2 small bay leaves, broken up
2 inch piece of cinnamon stick, cracked in small pieces
1 teaspoon cardamom

Mix ingredients together and store in an airtight container.



1 cup granulated sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon allspice

Combine all ingredients in small bowl and toss with fork or spoon to blend thoroughly. Pour into storage container, cover tightly and store in a cool place. Keeps indefinitely.

Use in hot or cold tea, coffee or chocolate. Sprinkle on plain cakes, ice cream or fruit.



2 tablespoons freshly ground black pepper
1 tablespoon ground coriander
1 tablespoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon freshly ground nutmeg, more as desired
1 pinch ground cinnamon

Mix together well. Store in dark glass bottle.

This is great with rice, grilled veggies or veggie stews



2 tablespoons dry mustard
2 tablespoons grated orange peel, dried
1 1/2 tablespoon allspice
1 1/2 tablespoon nutmeg
1 1/2 tablespoon ginger
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons cayenne pepper

Blend all ingredients. Use to season beef, pork or vegetable dishes.


6 tablespoons ground allspice

3 teaspoons ground black pepper

1 ½ teaspoons ground nutmeg

1 ½ teaspoon ground cinnamon

½ teaspoon lemon zest

mix thoroughly.

Yields ½ cup

    To make rub:

    combine 2 ¾ tablespoons of the SPICY JAMAICAN BLEND

    with 1 Jalapeno pepper, cored, seeded and chopped,

    1 tablespoon freshly grated ginger,

    2 cloves garlic (crushed) and

    2 tablespoons vegetable oil.

    Mix all ingredients well, and rub onto fish, beef., lamb, or pork.

    Grill until done.

    Jalapeno pepper may be increased or decreased according to taste.


1 tablespoon orange zest

1 tablespoon ground nutmeg

1 tables ground cloves

1 tables ground ginger

2 tablespoons ground cinnamon

mix thoroughly yield: about 1/3 cup

Suggestions for use:

stir ALL ROUND SWEET SPICY BLEND into ice cream,yogurt, fruit, oatmeal

Add 2 to 3 tablespoons to cake or quick bread batters for a spicy flavor.


6 teaspoons ground coriander

5 teaspoons ground cinnamon

4 teaspoons ground allspice

2 teaspoon ground ginger

1 teaspoon ground cloves

Mix all spices thoroughly and keep in airtight container away from heat.

In fact, you could add a whole vanilla bean that's been slit so that the flavors blend smoothly

Use this MIXED SPICE BLEND the next time you make apple cake. It's great!

Use this SPICE BLEND whenever a recipe calls for mixed spices for apple pie, fruit cake, baked fruits, spice cookies, tea breads. Yields about ½ cup


2 cinnamon sticks

12 whole cloves

7 whole allspice berries

2 star anise

1 tablespoon orange zest

to make the cider spice, add the spices to 1 quart of sweet cider. Bring to a boil in a glass, stainless, enamel pan. Strain, serve hot, garnish with orange slices.

Serves 5


½ cup sugar

1 tablespoon flour

¼ cup cocoa

¼ teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoon ground cloves

1/8 teaspoon ground allspice

blend all ingredients thoroughly. Yield ¾ cup enough to make 6 servings

To make the hot chocolate: add ¾ mix to 2 cups water and simmer for 4 minutes. Stir in 6 cups milk and reheat. Add 1 teaspoon vanilla, whip, and serve




Here's a handy list in alphabetical order; of spices and what to use them in. Incidentally; always keep your spices as cool (but not refrigerated) as possible.

ALLSPICE WHOLE allspice is used in Caribbean soups;as well as other types of soups; stews; pot roasts; sauerbraten; marinades; and in pouching, boiling or steaming fish or shellfish; savory sauces; pickled beets; pickles; preserves; stewed fruit; beverages

GROUND ALLSPICE is used in sweet breads; chutneys; curries; spice cakes; puddings; plum pudding; mincemeat; fruit desserts; fruit pies; cookies; candy; frosting; meat loaf; pot roast; chili sauce; ketchup; tomato sauce; spaghetti sauce; barbecue sauce; French dressing; soups; pickled eggs; sweet potatoes and squash.



1/8 to ¼ teaspoons in 2 cups sweet potatoes.

1 teaspoon in 1 ½ to 2 cups graham cracker crumbs for pie crust.

½ teaspoon to 1 inch thick slice ham

1/8 teaspoon to 1 pound ground beef


3 for every 3 cups of pea soup

4 to 6 for each 2 pounds of fish when poaching

ANISE SEEDS For culinary purposes anise seed has wide ranging applications. It is popular in many European confections. The French like it with carrots. Anise is frequently used in Scandinavian breads; East Indian curries; and Hispanic stews. The seed enhances cooked fruit dishes; eggs and cheese; spinach and many baked goods. Cinnamon and bay leaves complement the taste of anise.

For the best flavor buy whole seeds and crush them just before using. If you don't have a spice grinder this can be accomplished with a mortar and pestle, or you might break them with a rolling pin.

Anise whole or crushed may be used in cakes; cookies; candy; applesauce; fruit pies;

fruit salads; stewed fruits; salad dressings; appetizers; baked apples; sweet breads; as well as rye breads; biscuits and confectionery; pickles; sausage; cheese; beef stew; seafood; chowders; and beverages.

Anise is used in much the same way as fennel to flavor fish; poultry; soups and root vegetable dishes. Numerous alcoholic drinks and cordials are flavored with aniseed; particularly French pastis; Pernod and Ricard; Greek ouzo; Spanish ojen; Turkish raki; Italian anesone; Arab arrak and Egyptian kibib.


½ to 1 teaspoons ; crushed in baked or stewed applesauce

1/4 to ½ teaspoons ; crushed; in 2 tablespoons butter for basting one pound of fish

¼ to ½ teaspoon in 8 oz package of cream cheese for spread for canapes

CARDAMOM SEEDS can be bought ground or in the pod; to use; break the pods to free the seeds; then crush the seeds.

Cardamom is a principal spice in Danish pastry. Also use in coffee cakes; sweet breads; flat breads; fruit salad dressings; fruit salads; fruit pies; fruit soups; curry powder; curry dishes; cookies; cakes; gingerbread; pickles; pickling spice; custards; puddings; rice pudding ; sweet potatoes; squash; baked beans; barbecue sauce; honey chutneys; grape jelly; hot spiced wines and punch.



¼ teaspoon in blueberry muffin mix

1/8 teaspoon to 4 cups crushed strawberry, peaches or raspberries

1/8 teaspoon to egg whites for meringue

1/8 teaspoon to 2 cups baked beans


2 to 4 cardamoms to a 4 pound roast for sauerbraten

2 to 3 cardamoms in 1 quart of mulled wine

4 to 6 cardamoms in 6 cups Glogg

6 to 8 cardamoms in 2 gallons of fruit punch

CINNAMON Whole cinnamon is used in fruit compotes; stewed prunes; apricots and other dried fruits; apple dishes; hot chocolate; mulled wine and as stirrers for beverages.

Ground cinnamon is used in preparing cinnamon toast; sweet breads; plum pudding; cakes; muffins; fruit cake; spice cake; apple pie; apple dumplings; apple sauce; apple butter; baked apples; fruit salads; puddings; custards; ice cream; doughnuts; cinnamon rolls; jams; preserves; spiced nuts; chocolate fudge; sweet potatoes; squash; pumpkin soups and pies; winter squash dishes; meat soups; poultry rub; pilafs; curries; ham glaze; ham; pork; lamb roast; lamb or beef stews; creamed chicken; fruit punches; Sprinkle over cakes; cookies; hot cereals; eggnog; milk shakes; custards; broiled grapefruit bread and tapioca puddings.


Whole cloves are used to stud ham; fruit; fruit peels; onions or glazed pork or beef. Also used in Pot roast; marinades; pickling; soups; spiced tongue and to make pomander balls

Ground cloves is used in sweet breads; muffins; spice cakes; fruit cakes; gingerbread; frosting; plum pudding cookies; breads; fruit salads; cooked fruit; spiced nuts; meringues; mincemeat; fruit pies; pickling; ketchup; chili sauce; beef stew; pot roast; Indian curries and chutneys; rice dishes; sweet potatoes; squash; green vegetables; tomatoes; glazes; winter squash soups and purees; mulled drinks.



1/8 to ¼ teaspoons to 4 cups rhubarb

¾ teaspoon to 6 pound pork roast

¼ teaspoon in mincemeat or fruit pies

½ to 1 teaspoon in recipe yielding 12 to 14 pounds fruit cake


4 to 12 when cooking 1 cup rice

1/ to 2 for each cup hot or iced tea or mulled wine

6 to 8 in marinade for 4 pounds meat


The Whole GINGER is used in pickling; syrups; beverages; marinades; stewed fruit; teriyaki sauce; preserves; teas and ginger beer.

GROUND GINGER is used in pumpkin pie;cakes; gingerbread; bread; ginger toast; cookies; fruits: steamed baked or stewed fruits; fruit pies and salads; salad dressings; puddings; custards; whipped cream; pickles; chutney; conserves; curries; iced cream; appetizers; rice; soups; chicken and other poultry;Oriental dishes; lamb; pork; beef; veal; venison; fish; nearly all vegetables; sweet potatoes; carrots;and punch


Works well with other spices.


¼ to 2 teaspoons for 1 ½ pounds pork

¼ teaspoons to 2 cups sliced carrots

¼ teaspoon to 3 cups mixed fruit

¼ to 1 teaspoon to 2 cups sweet potatoes

¼ teaspoons to bread puddings and rice

1/8 to ¼ teaspoons to 2 egg whites for meringues

MACE sauces for vegetables; puddings; cakes; muffins; sweet breads; and fruity desserts. Mace is the outer covering of the nutmeg seed.

Mace and Nutmeg are the only two spices found naturally on the same plant.

Mace has a variety of uses and can be substituted for Nutmeg in recipes.

Use Mace in preparing pound cake spice cake; devil's food cake; gingerbread; doughnuts; coffee cakes; danish pastries; frosting;chiffon custard or refrigerator pies; breads; puddings; custards; fruit; apple dishes; waffles; pancakes; muffins;cream cheese spreads for fruit and nut breads; candy; vegetable; fruit salads; fruit salad dressings; glazes; soups; pork; beef ;lamb; chicken fish sauces; hot chocolate; punches


¼ teaspoon in stewing 2 cups dried apricots

1 teaspoon in 2 cups waffle mix or recipe using 2 cups flour

1/8 teaspoon in 4 cups creamed chicken or tuna

1/8 teaspoon in 2 cups white sauce

1/8 to ¼ teaspoon in a pound cake recipe or mix


Ground Nutmeg or the freshly grated whole Nutmeg may be sprinkled over hot and cold milk drinks; eggnog; fruits; fruit salads ; puddings; vegetable and broccoli soups; and used to season meats; poultry; sea food; vegetables and sauces.

Also use in cakes; cookies; doughnuts; pies; pastries; sweet breads; muffins; waffles; pancakes and coffee cake; rice dishes and poultry marinades.


½ to 1 teaspoon for two crust pastry

¼ teaspoon in 2 cups spinach; mixed veggies; sliced carrots

1/8 to ¾ teaspoon in vanilla pudding mix or recipe using 2 cups milk

¼ teaspoon in about 2 cups batter for muffins; coffee cakes and waffles.

½ teas in chocolate frosting for 2 cake layers

1/8 to ¼ teaspoon in 1 cup heavy cream; whipped or 1 cup powdered sugar for a glaze

1/8 teaspoon in 4 cups creamed chicken or tuna

1/8 teaspoon for 1 pound beef

one whole Nutmeg; grated; equals 2 to 3 teaspoons ground Nutmeg.

STAR ANISE Chinese dishes; teas; and baked goods; an ingredient in Chinese five spice powder.

star anise and aniseed (or anise) are not related botanically.

Star anise plays a key role in the slow cooked dishes that characterize Eastern Chinese cuisine. Its licorice flavor enhances red cooked dishes; as well as eggs simmered in black tea.

One of the fundamental components of Chinese five-spice powder; star anise is popular in Chinese "red cooking"; where meat (often beef or pork) is turned a deep red-brown color by being braised in a dark soy sauce flavored broth. It's equally delicious in roasted duck or risotto; peach crumble or pea soup; iced tea or ice cream; cookies or chai.


Star anise is used in the East as aniseed is in the West. Apart from its use in sweetmeats and confectionery; where sweeteners must be added, it contributes to meat and poultry dishes, combining especially well with pork and duck. In Chinese red cooking, where the ingredients are simmered for a lengthy period in dark soy sauce; star anise is nearly always added to beef and chicken dishes. Chinese stocks and soups very often contain the spice. It flavors marbled eggs; a decorative Chinese hors d’oeuvre or snack. Mandarins with jaded palates chew the whole dried fruit habitually as a post-prandial digestant and breath sweetener - an oriental comfit. In the West; star anise is added in fruit compotes and jams; and in the manufacture of anise-flavored liqueurs; the best known being anisette.

Outside of China; star anise is featured in several of Vietnam's signature dishes; such as Pho Bo soup. It is also the secret ingredient in many Indian stews and curries. Star anise can replace regular anise in western recipes.

Most often; star anise is added to a recipe whole; to be steeped in liquids and then removed before the conclusion of the recipe


Star anise comes from the star-shaped flower of a small evergreen tree. Star anise has the scientific name Illicium verum and is an evergreen tree native to China. The tree can grow up to 40 feet tall with clusters of leathery leaves and bell-shaped pink-to-red or greenish-yellow flowers. The fruit that follows is made up of eight woody pods joined in a star shape. Each pod has one licorice-flavored seed.

It is used in Chinese and Indian cooking; as an ingredient in 5-spice powder and garam masala.

Star anise tea has been used to treat rheumatism.

Anise seed comes from the flowering anise plant. The seeds are sweet and licorice-like in flavor; resembling fennel seeds.

Anise; scientific name Pimpinella anisum L. is a annual herb native to the Mediterranean and Egypt and can be grown in the United States as a non-invasive alternative to fennel. The plant grows 2 feet tall and produces parsley-like lower leaves and lacy upper leaves and umbrella-like white flowers. The 1/6-inch oval seeds are slightly curved and produced in individual pods.

Anise is said to have a better flavor than Star Anise; and the seeds are pressed into oil and used as flavoring in licorice and other food, as the seeds are not attractive in food products. The chopped leaves may also be used as flavoring.

anise is used in perfumes and soaps and to create the liquor anisett

TURMERIC a major ingredient in Curry Powder and prepared mustard. Turmeric is used in egg dishes; rice dishes; breads;soups; noodles and in preparing chicken and fish; pickles; chow-chow; cream sauces; salad dressings; relish; and mayonnaise.


1/8 teaspoon in 6 stuffed or scrambled eggs

¼ teaspoon for 1 cup uncooked rice

¼ teaspoon in 2 cups white or cheese sauce

1/8 to ¼ teaspoon in ½ cup butter for basting chicken and seafood when broiling or baking

¼ to ½ teaspoon in 1 cup mayonnaise or sour cream for dressing or dunk for shrimp; lobster and other sea food.

VANILLA BEAN use Vanilla to flavor most sweet foods such as eggnog; milk shakes; hot chocolate; cakes; cookies; candies; glazes; frosting; whipped cream; pies; coffee;tortes; meringue shells; cheesecakes; dessert souffles; sweet breads; muffins; fruit desserts and stewed fruits;fruit compotes; poached pears and rice pudding and Ice cream.


¼ to ½ teaspoons in 1 cup heavy cream, whipped

1 teaspoons in 2 cups custard sauce

1 to 1 ½ teaspoons in frosting for 2 cake layers

2 to 3 teaspoons in cookie recipe making about 5 dozen

2 teaspoons in about 4 cups custard for making ice cream

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