Dry Spice Yields & Conversions

Use this spice yield & conversion chart for recipe costing.  The same spice from different vendors/makers will yield different spice conversions so the amounts listed here are an estimation based on the average of several varieties.

Dry Spice Conversions
Spices Oz per Cup Tbl per Oz Tsp per Oz
Ajwain 2.40 6.67 20
Allspice, Ground 3.37 4.75 14.33
Anise, Ground 4 12
Anise Seeds 3.56 4.50 13.5
Annato Powder (Achiote) 5.19 3.10 9.25
Annato Seed (Achiote)
Basil, Ground 2.67 6 18
Bay Leaves 1.33 36/oz
Bay Leaves, Ground 3.79 4.20 12.66
Capsicums
Caraway, Ground 5 15
Caraway Seed 4.10 3.90 11.70
Caraway, Black (Russian Caraway)
Cardamom, Ground 3.31 4.80 14.50
Cayenne 3.56 4.50 13.50
Celery Salt 8.42 1.90 5.70
Celery Seed 3.81 4.20 12.60
Celery Seed, Ground 4.00 4.00 12.00
Chervil Leaves 1.12 14.33 43.00
Chili Flakes, Red 2.82 5.67 17.00
Chili Pods, Casabel 9/oz
Chili Pods, Arbol 50/oz
Chili Pods, Guajullo 5/oz
Chili Pods, Japones 80/oz
Chili Pods, Morita 9/oz
Chili Pods, Pasilla 2/oz
Chili Pods, Paquin 500/oz
Chili Powder 3.76 4.25 12.75
Chinese 5 Spice 3.76 4.25 12.75
Chives 34 46.67 140
Cinnamon 4.09 3.92 11.75
Cloves, Ground 3.69 4.33 13
Cloves, Whole 3.00 5.33 16
Coffee, Espresso Grind 2.82 5.67 17
Coriander, Ground 3.35 4.78 14.33
Coriander Seeds 2.29 7 21
Cream of Tartar 6.40 2.50 7.50
Cumin, Ground 3.38 4.73 14.20
Cumin Seeds 3.84 4.17 12.50
Curry Powder 3.62 4.42 13.25
Dextrose, Powdered 3 9
Dill Seed 3.69 4.33 13
Dill Weed 1.70 9.42 28.25
Epazote 1.60 10 30
Fennel, Ground 3.72 4.30 12.90
Fennel Seed 3.69 4.33 13
Fenugreek Seed 6.19 2.58 7.75
Fermento 4 12
Flour, AP 4.25
Garlic, Granulated 5.65 2.83 8.50
Garlic Powder 4.49 3.57 10.70
Garlic Salt 8 2 6
Ginger 3.25 4.92 14.75
Herbs du Provence 1.45 11 33
Hibiscus Flowers 40/oz
Juniper Berries
Kosher Salt 6.02 2.66 8
Lavender, Dry 1.07 15 45
Lemon Balm
Mace 3.24 4.93 14.80
Marjoram 1.41 11.33 34
Mint Leaves .53 30 90
MSG 6.40 2.50 7.50
Mustard Ground 3.43 4.67 14
Mustard Seeds 6.40 2.50 7.50
Nutmeg 3.87 4.13 12.40
Onion Powder 3.75 4.27 12.80
Orange Peel 4 4 12
Oregano Leaves 1.71 9.33 28
Paprika 3.84 4.17 12.50
Parsley Flakes .69 23.33 70
Pepper, Black Coarse 3.84 4.17 12.50
Pepper, Black Cracked 4 4 12
Pepper, Black Table Grind 4 4 12
Pepper Flakes, Red Crushed 2.82 5.67 17
Pepper, Szechwan 2 8 24
Pepper, White Ground 4.12 3.88 11.50
Peppercorns, Black 4.57 3.50 10.50
Peppercorns, Green
Peppercorns, Pink 7.50
Peppercorns, White 4 4 12
Pickling Spice 5.33 3 9
Poppy Seed 4.80 3.33 10
Pumpkin Spice 3 5.33 16
Rosemary, Ground 2.82 5.67 17
Rosemary Leaves 1.78 9 27
Saffron 1.20 13.33 40
Sage, Ground 1.45 11 33
Salt, Kosher (Diamond Crystal) 4.80 3.33 10
Salt, Kosher (Morton) 8.73 1.83 5.50
Salt, Seasoning (Johnny’s) 8.21 1.95 5.85
Salt, Table 10.13 1.58 4.74
Savory Leaves 2.67 6 18
Sesame Seeds, Black
Sesame Seeds, White 4.37 3.66 11
Sugar, Granulated 6.86 2.33 7
Star Anise, Ground
Star Anise, Seeds
Star Anise, Whole
Sugar, Brown 1.5 4.5
Sugar, Granulated 1.5 4.5
Tarragon Leaves 1.30 12.33 37
Thyme, Ground 3.75 11.25
Thyme Leaves 2.29 7 21
Turmeric 4 4 12
Vanilla Bean
Wasabi Powder 2.70 5.75 17.25

 

Download The Dry Spice Conversions PDF

 

Comments from before Site Migration

Add a Comment!

CHRIS [69.115.27.19]    [ Jul 08, 2015 ]

Great resource! Thank you!

AGEE    [ Feb 18, 2015 ]

Thank You!!

DAVID BUCHANAN    [ Feb 12, 2015 ]

Agee – The table is meant to convert volume measures into weight so that you can calculate recipe costing better. So, 1 cup of ground dried basil weights about 2.67 oz; it takes about 6 Tbl to weigh 1 oz; and 18 Tsp = 1 oz by weight.

AGEE    [ Feb 09, 2015 ]

Firstly, thank you very much for the wealth of information available ,  I am opening a restaurant in New Brunswick, Canada and look forward to reading all the information… I may be having a moment but I don’t understand the spice conversion chart

2.67 oz/cup……6oz per tablesppon???……18oz per teaspoon?????! Help!

Basil, Ground
2.67 6 18
DAVID BUCHANAN    [ Jan 26, 2015 ]

RCronin – I would roughly estimate 8 star anise pods to grind to about 2 tsp. But, tea typically used a coarse version of all ingredients, so if you use ground star anise I would start w/ maybe 3/4 tsp and see how that tastes. The full dose from a ground version may be too strong.

RCRONIN [69.179.185.152]    [ Jan 26, 2015 ]

Please help-Burma Spice dot com site has a Thai tea recipe that calls for 8 finely crushed star anise “pods” – I have never used Star Anise so I bought “ground” Star Anise for this recipe. Now I do not know how much “ground” is equal to 8 crushed pods? Can you advise me quantity (number of teaspoons) to use? Thank you

JINNETTE (CULINARY STUDENT) [70.138.170.68]    [ Apr 19, 2014  ]

Very helpful stuff on this site. I am sharing the address with all my classmates and professors.

Thank you.

Jinnette

BOB BECKMANN [108.185.35.143]    [ Feb 01, 2014  ]

David,

In the Dry Spice Yields table there are 2 entries listed as

“sugar, granulated” and they have different conversions.

I assume that verbiage means “sugar, white granulated”.

What is the difference between the two?

Thanks,

Bob Beckmann  bobbeckmann@yahoo.com

 

NYTYNGALE [76.184.113.135]    [ Oct 31, 2013  ]

As much as I prefer fresh herbs, I have trouble finding certain less-popular herbs I need at any local store.  Recently, I ordered some powdered spices and herbs: galangal, kaffir lime leaves, lemongrass.  As you can tell, I’m making Tom Kha (Gai).  But I’ve no idea how to convert “4 lime leaves” into the powdered version I have, or “2 inches” of lemongrass, either.  Can you help?

DAVID BUCHANAN    [ Sep 19, 2012  ]

EQ – the dry spice yields/conversions are listed in the table above.  If you cannot see them then unfortunately I cannot help you as that may be an issue with your browser.  It should display in IE, Chrome, and Firefox browsers.

EQ [58.65.17.158]    [ Sep 19, 2012  ]

Hi,

my 1st time visiting this website… and it is amazed that i have lots to learn from you.

Understand i need to put a comment in order to see the dry spice yields or is there any other link i can look at?

Please advise.

Thanks 🙂

CHEF TONY HAINES [24.16.196.143]    [ Jun 06, 2010  ]

This is something that for years just guestamated on food costs this will be invaluable when costing finnished product for large banquets another thank you out to Chef David