Welcome to Silk Road Recipes Pantry
Here is my collection of spices, herbs and condiments often found in the pantry of any Mediterranean, Middle Eastern, Persian, Chinese and Indian kitchen. Each has its own page to give you a clear description and photo, it’s use and what it tastes like along with suggested recipes found here on Silk Road Recipes.
Fresh-to-Dried Herb Converter
Use this easy formula as a fresh-to-dried herb converter: 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs. In other words, use three times as much fresh herbs when the recipe calls for dried and 1/3 of the amount of dried herbs when the recipe calls for fresh.
Dried vs Canned Beans
Typically if a recipe calls for 1 cup dried chickpeas, which are soaked overnight and cooked, you can easily substitute 2 – 15 ounce cans of chickpeas (garbanzo beans).
3:1 Conversion Exclusions
The 3:1 ratio will work for most dried-to-fresh herb conversions; however, there are a few cases in which it’s not quite so simple. For example, fresh garlic is often measured in cloves rather than teaspoons or tablespoons. In that case, use 1/2 teaspoon of garlic powder for every clove of fresh garlic in the recipe. Other exclusions include:
- Basil: Substitute 1 teaspoon of dried basil for every 2 teaspoons of fresh basil.
- Ginger: Substitute 1/4 teaspoon dry ground ginger for every 1 teaspoon of freshly grated ginger root.
- Onion: Substitute 1 teaspoon onion powder for every medium fresh onion.
- Sage: Substitute 1 teaspoon dried sage for every 7 fresh leaves or 2 teaspoons minced fresh sage.
- Thyme: Substitute 3/4 teaspoon ground thyme for every 6 sprigs or 1 tablespoon fresh thyme.
(data source: The Spruce Eats)