Spice Converter

The standard ratio for converting between fresh and dried herbs:

General rule:

• 1 tablespoon fresh = 1 teaspoon dried (3:1 ratio)
• 1 teaspoon dried = 1 tablespoon fresh

This is because dried herbs are more concentrated in flavor.

Exceptions to the 3:1 rule:

• Garlic: 1 clove fresh = 1/8 tsp garlic powder
• Ginger: 1 tbsp fresh = 1/4 tsp ground ginger
• Onion: 1 medium onion = 1 tbsp onion powder
• Rosemary: use 2:1 ratio (fresh to dried) since dried rosemary is very strong

Tips:

• Add dried herbs early in cooking (they need time to release flavor).
• Add fresh herbs near the end (heat diminishes their flavor).
• Crush dried herbs between your fingers before adding to activate oils.

The logic behind the 3:1 rule is simple: drying removes water and concentrates the flavor, so a given volume of dried herb carries roughly three times the punch of the same volume fresh. That’s why a teaspoon of dried stands in for a tablespoon of fresh. The exceptions exist because some flavors concentrate far more than others, which is why rosemary leans closer to 2:1 and powdered garlic or ginger is stronger still.

One more thing worth knowing: ground spices fade. Whole spices hold their oils for years, but once ground they lose potency within months, so an old jar may need a heavier hand than any conversion suggests. When in doubt, smell the spice; if it’s faint in the jar, it will be faint in the dish.