The ham recipe I'm making for Easter calls for whole coriander. I was going to substitute ground coriander. Does anyone know what the conversion would be?
Probably too late for your Easter recipe, but the conversion for herbs and spices is generally 3:1 - 3 parts whole or fresh herbs/spices to 1 part dried.
That's what I ended up going with. I knew the fresh to dried rule, but didn't know if it would work for whole to ground. The ham turned out great, though.
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