Herb and Spice Substitution Chart {FREE printable!}

My pantry is pretty well-stocked with herbs and spices, but there are just some that I never keep on hand–like marjoram or savory. But because I know of common herb and spice substitutions, I can still make just about any recipe that calls for even the spices I do not have on hand.

So…I decided to make this handy little printable chart for you to use as well! Click on the chart to pull up the FREE printable!

Do you ever use herb and spice substitutions in your recipes?

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Comments

  1. says

    I make my own spice blends for Italian seasonings, apple pie seasoning, pumpkin pie seasoning and others. Also, I have studied spices so I know which spices are recommended for different meats etc. Also, I use the song lyrics “sage, rosemary and thyme” to remind me of spices for dressing etc. . I also study herbs and spices recognized for health benefits.
    Lynda recently posted..Slow Cooker Apple CrispMy Profile

  2. Kathy says

    So funny you should send this out today! Perfect timing. I’m making stew for our super snowy day & I didn’t realize I was all but out of oregano… subbed half with basil & there ya go! ‘Cause there’s NO WAY I’m trudging out in our newly fallen foot of snow just to get oregano.

  3. says

    I’m always blown away that people buy pre-mixed seasonings. Seriously, who actually buys taco spice?! lol Common sense and you get to choose exactly how you want it to taste, and not how “this is how its meant to taste and any variation is wrong”. lol

Trackbacks

  1. [...] In an effort to debunk the myth that eating well is unaffordable Plant Based On A Budget has decided to launch a challenge in which contributors put together free meals plans.  Participants are approaching the challenge from a variety of angles,  from single person to family of four meal plans, but each plan conforms to the $25.00 per person/per week guideline.   My meal plans are for one person and focus heavily on fruit and vegetable consumption.  As most people find themselves low on time these days, the meal plans are designed to keep the kitchen time commitment to a minimum.  Ideally vegetable prep (shredding romaine, dicing onions etc.) is completed on the same day you shop so that when you come home after a long day your meals are almost complete.  I reserve two days weekly for making meals for the next few days. Food waste is very expensive.  I find that making sure to wash and cut vegetables the same day I bring them home increases the likelihood that I will use them before they turn. I completed my shopping at Kroger, Aldi, and the local farmers market this week.   I didn’t factor in the cost of spices as many people keep these in the pantry year round.  Be aware that you don’t ever have to follow a recipe to the letter if you know what purpose the ingredient in question is serving and can find a viable substitution.  There are tons of substitution charts available online.  I’ve found pintables, like this one of spice substitutions,handy. [...]

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