If possible when working with herbs and species, start with a tested recipe. You can add to it, taste it, and play with the flavors.
Substituting Equivalent Amounts of Different Forms.
What if your recipe calls for fresh herbs and all you have are dried? Here are some approximate amounts of different forms of herbs equivalent to each other:
1 tablespoon finely cut fresh herbs
1 teaspoon crumbled dried herbs
1/4 to 1/2 teaspoon ground dried herbs
General Rules for Amounts.
If you don’t know how much of a spice or herb to use, follow these recommendations: (remember to use more herbs if using a fresh or crumbled
Begin with 1/4 teaspoon ground spices or ground dried herbs for these amounts and adjust as needed:
1 pound of meat;
1 pint (2 cups of soup or sauce).
Start with 1/8 teaspoon for cayenne pepper and garlic powder; adjust as needed.
Red pepper intensifies in flavor during cooking; add in small increments.
Doubling a Recipe. When doubling a recipe:
DO NOT double spices and herbs.
Increase amounts by 1-1/2 times.
Taste, add more if needed.