Spice substitutesThere's always a chance you'll need a particular spice but won't have the time to run to the grocery store.Here is a list of substitutions from The Spice Hunter (spicehunter.com).Cardamom -- gingerCinnamon -- nutmegCloves -- cinnamon or nutmegCumin -- chili powderMace -- allspice, cinnamon, ginger or nutmegMarjoram -- oreganoPaprika -- cayenne pepperParsley -- cilantroRosemary -- sage or thymeTarragon -- dill or basilWorking togetherSome recommended pairings, courtesy of McCormick:Oregano and heirloom beansVanilla bean and cardamomChile and cocoaCoriander and coconut waterLemon grass and lycheeRed curry and masaOrange peel and natural woodAllspice and exotic meatsPoppy seed and roseRubbed sage and rye whiskeyHow long do spices and herbs last? According to McCormick:Ground spices -- two to three yearsWhole spices -- three to four years (so buying them whole means you can grind them as needed)Seasoning blends (a mixture of herbs and spices) -- one to two yearsHerbs -- one to three yearsExtracts -- four years, except for pure vanilla extract, which lasts indefinitely.About spice blendsMany cuisines rely on blends of herbs and spices, such as:Chili powder: Used in Mexican cooking, it's a blend of dried chilies, cloves, coriander, cumin, garlic and oregano.Curry powder: Authentic Indian curry powder is freshly ground every day and varies according to the cook and region. It is a blend of 20 or so spices and herbs, such as fennel seed, mace, nutmeg, cumin, and red and black pepper. There are various commercial curry powders from mild to hot (madras).Garam masala: "Garam" is the Indian word for "warm" or "hot." This blend of roasted and ground spices may contain up to 12 spices, including black pepper, cinnamon, cloves, coriander, cumin, cardamom and dried chiles.Herbes de Provence: A blend from Southern France typically containing thyme, savory, rosemary, marjoram, sage, bay leaves and lavender. Adds flavor to grilled meats and fish and stews.Jerk seasoning: A Caribbean mixture of allspice, ginger, cinnamon, thyme and garlic, although ingredients can vary. Used mostly in preparing grilled meat, seafood and poultry.(Distributed by Scripps Howard News Service, www.scrippsnews.com.)
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