Spice & Herb Conversion Calculator
Convert between fresh and dried herbs, ground and whole spices, and find the right substitution ratios when you do not have the exact ingredient a recipe calls for.
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Herbs and Spices Conversion Guide
What do I need to know about Fresh to Dried Herb Ratios?
The standard conversion ratio for most herbs: 1 tablespoon fresh = 1 teaspoon dried (3:1 ratio). This works for: basil, parsley, thyme, oregano, rosemary, tarragon, and dill. The reason: drying removes the water content (herbs are 70-80% water) concentrating the flavour compounds. Some herbs lose volatile aromatics during drying more than others. Bay leaves are an exception — dried bay is actually more pungent than fresh. Frozen fresh herbs retain flavour better than dried for most soft herbs (b
What's the difference between Whole and Ground Spices?
Ground spices: 1 teaspoon ground = approximately 1 teaspoon whole spices before grinding (similar volume but ground packs more flavour per teaspoon as the volatile oils are released). For optimal flavour: toast whole spices briefly in a dry pan before grinding — releases the aromatic oils and dramatically intensifies flavour. Ground spices lose potency faster than whole — ground cumin loses 50% of its flavour compounds within 6 months; cumin seeds stored whole last 2-3 years. The difference between whole and pre-ground spice can be dramatic in a dish that relies heavily on that flavour, which is why grinding whole spices fresh just before use consistently gives the best result.
What do I need to know about Garlic Conversions?
1 fresh garlic clove = approximately 0.5 teaspoon minced fresh garlic = 0.25 teaspoon garlic powder = 0.5 teaspoon garlic granules = 1 teaspoon garlic paste. Garlic powder and granules produce a more uniform, less sharp garlic flavour compared to fresh — good for spice rubs and seasoning blends. Fresh garlic in a hot pan initially produces the sharpest, most pungent flavour, which mellows significantly with longer cooking. Roasted garlic (whole bulb, 40 minutes at 180°C) produces a sweet, caramelised flavour completely different from raw or lightly cooked garlic, useful in dishes where a milder, sweeter garlic note is wanted.
What do I need to know about Chilli Heat Conversions?
Chilli heat is measured on the Scoville scale. Approximate equivalences: 1 fresh jalapeño (5,000 SHU) ≈ 1 teaspoon mild chilli powder. 1 fresh serrano ≈ 0.5-1 teaspoon medium chilli powder. 1 fresh bird's eye chilli (100,000 SHU) ≈ 0.25-0.5 teaspoon cayenne pepper. However, heat is only one dimension — fresh chillies have fruity, grassy flavours that dried and powdered forms lack. When substituting dried for fresh: add half the chilli quantity first and taste, as heat perception varies with dish