EQUIVALENCES
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ALLSPICE
If the Recipe Order: 3 to 6 whole berries of allspice
Switch for: 1/8 to ½ teaspoon ground allspice
If the Recipe Order: 1 teaspoon ground pepper.
Switch for: 1/3 teaspoon ground cinnamon, 1/3 teaspoon ground cloves and 1/3 teaspoon ground nutmeg.
BASIL
If the Recipe Order: A tablespoon of fresh basil leaves
Switch for: A teaspoon of dried basil leaves
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HOJAS DE LAUREL
If the Recipe Order: A whole and fresh California bay leaf
Switch for: A teaspoon of dried bay leaves.
If the Recipe Order: A whole and dry Turkish bay leaf
Switch for: ¼ to ½ of a dried California bay leaf.
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CINNAMON
If the Recipe Order: A cinnamon stick
Switch for: 1/8 to ½ teaspoon ground cinnamon
If the Recipe Order: 1/8 to ½ teaspoon ground cinnamon
Switch for: A cinnamon stick
If the Recipe Order: A spoonful of pumpkin pie spice
Switch for: 1 ¾ teaspoons ground cinnamon, mixed with ¾ teaspoon ground ginger, ¼ teaspoon ground cloves or ground fat pepper and ¼ teaspoon ground nutmeg.
CLOVE
If the Recipe Order: ½ teaspoon ground cloves
Switch for: ½ teaspoon ground pepper
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GARLIC
If the Recipe Order: Half a clove of garlic
Switch for: 1/8 teaspoon of garlic in pieces or 1/8 teaspoon of garlic powder or ½ teaspoon of garlic seasoning.
If the Recipe Order: Half a clove of garlic and a teaspoon of salt
Switch for: A teaspoon of salt with garlic
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GINGER
If the Recipe Order: A teaspoon of freshly chopped fresh ginger
Switch for: ¼ teaspoon ground ginger or 2 teaspoons chopped crystallized ginger
If the Recipe Order: ¼ teaspoon ground ginger
Switch for: 2 teaspoons chopped crystallized ginger.
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HERBS
(Basil, coriander, dill, oregano, parsley, tarragon and thyme)
If the Recipe Order: A tablespoon of fresh and chopped herb leaves
Switch for: A teaspoon of dried herb leaves
If the Recipe Order: A teaspoon of dried herb leaves
Switch for: ½ teaspoon ground herbs
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LEMON
If the Recipe Order: A teaspoon of freshly grated lemon peel
Switch for: One teaspoon of dried lemon peel or ½ teaspoon of lemon extract.
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MACIS
If the Recipe Order: One teaspoon ground nutmeg
Switch for One teaspoon ground mace
MUSTARD
If the Recipe Order: ¼ teaspoon of mustard prepared
Switch for: One teaspoon of mustard powder
If the Recipe Order: One tablespoon of spicy mustard prepared
Switch for: A teaspoon of spicy mustard powder
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NUTMEG
If the Recipe Order: ¼ teaspoon ground mace
Switch for: One teaspoon ground nutmeg
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ONION
If the Recipe Order: A medium onion, chopped
Switch for: One teaspoon of onion powder or and one teaspoon of liquid onion seasoning
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ORANGE
If the Recipe Order: A teaspoon of freshly grated orange peel
Switch for: One teaspoon of dried orange peel or ½ teaspoon of orange extract
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OREGANO
If the Recipe Order: A spoonful of fresh oregano leaves
Switch for: A teaspoon of dried oregano leaves
If the Recipe Order: One teaspoon dried marjoram leaves
Switch for: ¾ teaspoon dried oregano leaves
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PARSLEY
If the Recipe Order: One tablespoon of fresh parsley
Switch for: ½ teaspoon dried parsley leaves
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WHOLE ALLSPICE
If the Recipe Order: ¼ teaspoon cayenne pepper
Switch for: ½ teaspoon ground red pepper
If the Recipe Order: ½ teaspoon ground red pepper
Switch for: ¼ teaspoon cayenne pepper
If the Recipe Order: ½ to a teaspoon of cayenne pepper or ground red pepper
Switch for: One teaspoon crushed red pepper
If the Recipe Order: a teaspoon of crushed red pepper
Switch for: ½ to a teaspoon of cayenne pepper or ground red
If the Recipe Order: A small red pepper, whole and dry
Switch for: ¼ to ½ teaspoon cayenne pepper
If the Recipe Order: 2 to 3 drops of hot sauce
Switch for: 1/8 to ¼ teaspoon ground cayenne pepper