One tbsp of fresh coriander would be one teaspoon of dried and vice-versa. That is a three to one ratio. This formula works for all herbs.
Just remember 1tbsp fresh = 1 tsp. dried.
Packaged dried herbs are stronger than fresh herbs, but lose their potency as they age.
If the container is new then use a bit more sparingly.
Fresh herbs are the way to go to get the best results.
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
20g fresh yeast is approximately equivalent to 7g dried yeast
1 tsp dried sage would be equal to about 2 tsp fresh sage Use dried if it will be cooked with the dish for a longer time. Use fresh more towards the end of the cooking.
They are not equivalent. Ground coriander is the seed whereas fresh coriander is the leaf of the plant. They are different flavors and cannot be substituted.
yes because the water is all dried out and not there so it is lighter.
i think equal. Experiment!
Converting fresh to dried herbs is always 3x as much fresh as dried OR 1/3 as much dried as fresh. For example, 1 tsp. dried can be replaced by 3 tsp. fresh (which equals 1 Tbl. fresh). Conversely, if 1 Tbl. fresh is requested, 1 tsp. dried can be used instead.
General rule of thumb is 1/2 the amount of dried herbs. So 1/8 of a cup of dried basil is equal to 1/4 cup fresh
1 teas
When herbs are dried, the oils which create the flavor and aroma are concentrated in the material that remains when the water is removed. Dried herbs are therefore stronger than fresh ones. Try using half as much dried as fresh or twice as much fress as dried and adjust to taste.
15 grams of dried food is equivalent to about 1 tablespoon. So, 50 g of fresh herbs is equal to 3 generous tablespoons.
Use 1/3 or 1/2 of the fresh amount. So, if the recipe calls for 1 teaspoon fresh cilantro, you use 1/3 or 1/2 teaspoon of dried.