Running out of the herbs or spices you need to cook can be frustrating. With a bit of creativity, however, you can easily find the right replacement. When it is winter, you certainly can't go to the garden to pick a bunch of fresh rosemary, as the recipe you are preparing requires, but you can always make up for it by taking a pinch of dry rosemary from the pantry. If you lack both fresh and dried varieties of a herb, you can easily replace it with another herb that has a similar organoleptic profile. There are also many creative ways to replace a spice mix you miss with a combination of different herbs. Sometimes, a spice mix can also be used in place of a single herb. In conclusion, effectively replacing missing herbs requires a healthy dose of compromise spirit and a pinch of creativity.
Steps
Method 1 of 3: Replace Fresh Herbs with Dried Ones
Step 1. When replacing fresh weed with the respective dried variety apply a ratio of 1: 3
If your recipe calls for adding a tablespoon of fresh oregano or some other herb, you can replace it with a teaspoon of the same dried herb.
- The dried variety is more concentrated, so remember to use less than the amount required in the recipe.
- Fresh herbs are mainly used to give the dish a fresh and intense flavor, so be aware that the taste of the dish may vary due to the effect of the substitution. Even if it is more concentrated, the flavor will eventually be milder.
Step 2. Replace fresh sage with dried or powdered sage
If you run out of fresh sage, you can use the dried variety to cook roast, baked potatoes, or other dishes. Remember that dried sage is more concentrated, so use only 1/3 of the recipe amount.
Step 3. Replace fresh rosemary with dried one
Rosemary is also widely used to prepare roasts, sauces and traditional Mediterranean meat dishes. If you have run out of fresh rosemary you can safely use the dried one. Just remember to use only 1/3 of the amount of fresh rosemary required by the recipe.
Step 4. Replace fresh mint with dried one
Mint is a wonderful flavoring for savory dishes and is common in the preparation of desserts and drinks, such as tea and mojito. If your recipe calls for adding a tablespoon of chopped fresh mint, you can use a teaspoon of dried leaves instead.
Step 5. Replace fresh cilantro with dried one
It is not very suitable as a garnish, but as an ingredient of the dish it is fine.
If the recipe calls for a large amount of fresh cilantro, however, it may be better to choose another herb
Method 2 of 3: Replace One Grass with Another
Step 1. Replace a bay leaf with oregano or thyme
Instead of each bay leaf the recipe calls for, simply add a quarter of a teaspoon of oregano or dried thyme.
For example, if you would need a leaf for your stew, but you are finished with it, you can easily use a quarter of a teaspoon of oregano or thyme to replace it
Step 2. Replace caraway seeds with caraway seeds
Cumin and caraway (also called "caraway") are similar, because they are both part of the parsley family. They have a similar taste, although cumin tastes a little nutty and has a smoky aftertaste, while caraway has a sweeter and musky aroma. Start with a dose of caraway slightly lower than that foreseen for cumin and gradually adjust the quantity until the desired organoleptic profile is obtained.
You can also substitute cumin for powdered coriander, but it won't taste as nutty and won't have a smoky aftertaste. Coriander, on the other hand, will give the dish a slightly sour aftertaste
Step 3. Replace the cilantro with a mix of parsley, tarragon, and dill
You can use an equivalent dose of fresh parsley, tarragon or dill as a substitute for fresh cilantro. Alternatively, mix all three until you reach the amount originally intended for cilantro alone. This substitute is ideal as a garnish.
Step 4. As a substitute for coriander, use cumin, fennel or caraway
If you need to substitute coriander powder or seeds, you can use an equivalent dose of cumin, fennel, or caraway seeds. A mix of all three is fine too.
Step 5. Use other Mediterranean herbs instead of sage
If you have finished sage, both fresh and dried, you can easily replace it with another Mediterranean herb, in the same doses. For example, you can either opt for one of the following replacements:
- Replace sage with marjoram. It is as tasty as sage, but has a slightly citrus aftertaste.
- Replace sage with rosemary. Rosemary has a more intense pine and citrus scent, but it can work great.
- Replace sage with thyme. It tastes more like mint than sage, but it's a good alternative.
- Replace sage with savory. It has a peppery flavor similar to that of sage, so use it if you want to bring out the peppery flavor of the dish you are preparing.
Step 6. Replace annual savory with mountain savory
Savory is used in various dishes of Mediterranean cuisine, especially based on meat or legumes, but also in dishes based on vegetables and mushrooms. The mountain one is a little stronger: don't forget this when you use the annual one instead. You can also indifferently opt for one of the following replacements:
- Replace the annual savory with thyme and a pinch of mint.
- Replace the annual savory with half parsley and half celery leaves.
Method 3 of 3: Replace a herb with a spice mix
Step 1. Replace sage (fresh or dried) with a spice mix for chicken
Sage has a peppery aroma and tastes a bit of musk. The spice mix for chicken has a similar organoleptic profile, also because, among other herbs, it contains sage. For your recipe, use the same dose of spice mix you would use for sage.
Warning: ready-made condiments often contain a certain amount of salt: remember this when adding flavor to your dish
Step 2. Replace the cumin with a chilli spice mix
Cumin is in fact present as an ingredient in the chilli spice mix, which however contains other hot spices, including cayenne pepper, paprika, garlic and onion.
You can also substitute cumin for garam masala, which contains cumin, coriander, cardamom, black pepper, cinnamon, cloves, nutmeg, and sometimes fennel. Start with a dose of garam masala equal to half that required for cumin alone, then add gradually until the flavor of your dish reaches the desired intensity
Step 3. Make ras el hanout spice mix at home
If you have finished ras el hanout, you can safely do it at home. Mix paprika, coriander and ginger in equal parts and add a pinch of saffron.
Alternatively, you can simply use ground coriander as a substitute. It will not be quite the same, but it allows to obtain a similar result
Step 4. Make baharat spice mix at home
If you've run out of baharat, you can make it at home with equal parts paprika, cumin, and cinnamon.
You can also simply replace it with cumin
Step 5. You can also use black pepper or curry powder to replace garam masala
If you've run out of garam masala, you can always use a pinch of black pepper or sweet curry powder instead to make the dish tastier.
You can also make a customized version of it using all the expected ingredients you have at home. Toast two tablespoons of coriander in a pan and add a tablespoon of cumin, one of cardamom and one of black peppercorns. Then combine a teaspoon of fennel seeds and one of mustard seeds, half a teaspoon of whole cloves and two dry hot red peppers. Toast in a pan over medium heat for two minutes. Then grind the toasted spices with a coffee grinder and finally add two tablespoons of turmeric powder. Store the spice mix in a jar
Step 6. Make your own herb mixture from Provence herbs
If you run out of Provence herbs, try making them at home. Mix the following dried herbs: thyme (two teaspoons), savory (two teaspoons), marjoram (one teaspoon), lavender (one teaspoon), rosemary (half a teaspoon), fennel seeds (half a teaspoon), and a chopped bay leaf. Grind everything with a spice grinder or a coffee grinder.
