Sometimes it happens, we find this great recipe, we have everything to make it, but this one spice. It also happens that this particular one can’t be bought anywhere nearby (yes, you can always buy via the Internet, but not everyone likes it or wants to spend money on something completely unknown). So I have prepared for you a list of substitutes of spices and herbs that I use, I will supplement it up to date.
If you have suggestions of herbs and spices, which should be on the list – leave the name in the comment.
Ajwain
- Thyme (1 teaspoon thyme = 1 teaspoon ajwain)
- Oregano (1: 1)
Allspice
- 0.25 teaspoon nutmeg, 0.75 teaspoon ground cloves, 1 teaspoon cinnamon and a pinch of black pepper
Amchoor (powdered green magno)
- Lime juice
- Tamarind paste
Angelica
- Lovage
- Tarragon
Asafoetida
- Garlic – 1 clove of garlic = 1 teaspoon asafetida
- The onion powder (1: 1)
- The garlic powder (1: 1)
- Mix of onion and garlic powder
- Stewed leek (or shallots or onions) with garlic (2 tsp = 1 teaspoon asafoetida)
The last two points give the most similar taste.
Capers
- Pickled nasturtium seeds
- Green olives (chopped)
- Pickles (finely chopped)
Cardamom
- Nutmeg, cinnamon and ginger mixed in equal proportions
- Garlic powder, cinnamon and ginger, also in equal proportions
Coriander
- Parsley
Curry leaves
- Fresh basil leaves
- Kafir leaves (kafir lime) – see below
Fenugreek (seed)
- Half a teaspoon of white mustard seeds and crush lightly roast in a pan
Fish sauce
- Veg Version: Two parts of vegetable broth and one part soy sauce
- Version Nieweg three parts anchovies and one part soy sauce
- Gluten free version: tamari instead of soy sauce
Garlic leaves
- Shallot
- Green onion
Galangal
- Dried or fresh ginger
- Ginger with the addition of dried onion and a pinch of white pepper (approx. 0.25 teaspoon onion and 1 teaspoon ginger)
Hyssop
- Thyme
Kafir leaves
- 1 bay leaf, 0.25 teaspoons fine grated lime zest and a pinch of thyme
Karob
- Cocoa – Cocoa 1 teaspoon to 2 teaspoons carob
Lemongrass
- Zest of one lemon replace two stalks of lemon grass
Sumach
- Salt mixed with abraded skin of the lemon
Tamarind
- Lemon juice (lime) with water, mixed in equal proportions
- Lemon juice mixed with plum jam in a ratio of 2: 1
- Lemon juice mixed with dried plums in the ratio of 1: 1
Danusia
Świetny pomysł z tym wpisem Agnieszko. 🙂 Chyba tylko jednego zamiennika mi tu brakuje. 😉 Czym w Irlandii zastąpić tak często używane przez Ciebie… kurki. 😉
Blue Raven
Dziękuję! 🙂 Ale z kurkami to faktycznie zagwozdka… mogę obiecać, że poszukam, ale obie wiemy, że to jednak nie będzie to samo. 🙂
Danusia
Pozostanie mi podziwianie Twoich potraw z kurkami… i nie tylko. 😉
Ervisha
Ciekawe i bardzo przydatne 😉 Dziękuję 😉
Blue Raven
Nadzwyczaj się cieszę, że się przyda 🙂