Should a recipe call for 1 teaspoon of hot pepper sauce for example, and perhaps you don’t have that option in your pantry, try whipping together 1 teaspoon cayenne pepper (a standard grocery store item), 1 teaspoon vinegar and 1 teaspoon sugar as a substitute. The cayenne pepper is a rather hot chili pepper 2 – 3 inches long. It is commonly used ground for flavouring various recipes including sauces, soups and stews. Many bottled hot sauces use cayenne for extra heat.
©Photo by: Eartha Lowe (@earthacooks)
Allspice, the dried, unripe berry of the pimento tree, is commonly used in Jamaican cooking. This spice has a flavour of cinnamon, cloves and nutmeg combined (hence the name “allspice”), and is one of the key ingredients in jerk seasoning. If you don’t have allspice you can substitute per teaspoon needed: Combine ½ teaspoon ground cinnamon and ½ teaspoon ground cloves and optionally a pinch of nutmeg. 1 oz whole allspice equal 4 ½ tablespoons (ground). 5 whole allspice berries equal 1 teaspoon ground allspice.
Rosemary is a culinary herb used in sauces, baked goods as well as on meats. The wonderful smell and assertively pine-like fragrance of rosemary, can easily be associated with good food and great times. Rosemary is an easy herb to grow. Small plants can be kept in pots and formed into topiary shapes. Over time rosemary will grow into a large shrub. You can clip off pieces about 6″ long, bundle together with kitchen twine and use as a BBQ basting brush. Substitute fresh rosemary with equal amounts of basil or oregano.
See the list: Ingredient Substitutions
Different people like to eat different ways, obviously, and cooking is often a story of compromise; you buy the best ingredients you can lay your hands on and combine them in ways that make sense. Thanks for reading this edition of Cooks Corner, a how to guide for the cooking enthusiast. You might also like:
Resource referenced to write this post: Gourmet Sleuth, a substitution guide including directions for making replacements.