Herb and Spice Substitutes from a Personal Chef

When you start your personal chef training you run into situations that you are not prepared for. One of these situations is herb and spice substitutions. In fact this situation can occur anywhere even if you are just cooking at home.

A common problem when performing your personal chef service is to run out of herbs and spices, or have a client run out of herbs and spices. This is never good as it can lead to bland or bad food. Nobody wants to serve this to client.

The solution? Know these common herb and spice substitutions.

  • Sometimes Oregano can be replaced by Basil or Thyme or vice-versa.
  • Another commonly replaced spice is Allspice, which can be replaced by Cinnamon, Cassia, Nutmeg, Mace, or Cloves.
  • Aniseed can be replaced by Fennel Seed or Anise Extract.
  • Cardamom something that most people don’t keep handy, can be replaced by Ginger.
  • Chili Powder can often be replaced by Hot Sauce plus Oregano and Cumin. This is very useful for making chili dishes and the like.
  • Often times you will need a replacement for Poultry Seasoning. The solution is Sage, Thyme, Marjoram, Savory, Black Pepper and Rosemary.

All of the replacements are very useful once you start your personal chef training.You never want to get in a position where you cannot create a great tasty meal for your clients. With these simple herb and spice substitutions you will always be ready to go.   Never again will you have to scramble to figure out what to do with your meals when you run out of certain herbs and spices. So get started with your personal chef training today!

Find these and other personal chef training tips at our website Personal Chef Academy.
The best in personal chef training online.

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