The taste in your Life

Measurements & tools

Ratios of fresh herbs and spices to dry herbs and spices
Fresh spices/herbs (1 tbsp chopped) 1 tsp dried ¼ - ½ tsp ground
Garlic (1 large clove) 1 ½ tsp dried flakes ½ tsp dried ground
Garlic (1 small clove) ½ tsp dried flakes 1/8 tsp dried ground
Fresh ginger, about 2.5 cm 1 tbsp dried ground  
Parsle ½ tbsp. ½ small bunch
Fresh sage 1 tbsp dried 12 fresh leaves
Sage 1 tbsp dried 12 fresh leaves
Ratios of ground spices
Anise 1 star anise ½ tsp anise or fennel seeds
Cinnamon 4 cm. 1 tsp ground cinnamon
Cloves 3 whole cloves ¼ tsp ground clove
Turmeric In most recipes, the same amount of curry can also be used
Vanilla 2.5 cm vanilla pod ½  vanilla powder
Allspice 1 tsp whole allspice 1 tsp allspice
Black pepper 1 tsp whole black pepper 1 ½ tsp ground black pepper
Cardamom About 12 pods, shelled, equal 1 tsp cardamom
Coriander 1 tsp coriander seeds 1 ¼ tsp ground coriander
Cumin 1 tsp cumin seeds 1 ¼ tsp ground cumin
Fennel 1 tsp fennel seeds 1 ¼ ground fennel
Nutmeg ½ nutmeg 1 tsp ground nutmeg
Mustard seeds 1 tsp 1 ½ tsp mustard
Weight of basic ingredients
1 cup of sugar 200 gr
1 cup of flour 125 gr
1 cup of rice 200 gr
1 cup of water 200 gr
1 teaspoon of sugar 15 gr
1 teaspoon of salt 15 gr
1 cup of butter 250 gr
1 cup of breadcrumbs 150 gr
1 cup of raisins 140 gr
Weight measurement of small quantities, using a spoon
Spoon Volume
¼ teaspoon 1,25ml
½ teaspoon 2,5ml
¾ teaspoon 3,75ml
1 teaspoon 5ml
1 tablespoon 15ml