Emergency replacement ingredients!

Allspice: cinnamon; dash nutmeg; or dash cloves

Aniseed: fennel seed or a few drops anise extract

Apple pie spice: for 1 teaspoon, substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, and dash ground cloves or ginger

Basil: oregano or thyme

Cardamom: ginger

Chervil: tarragon or parsley

Chili powder: dash bottled hot pepper sauce plus a combination of oregano and cumin

Chives: green onions; onion; or leek

Cilantro: parsley

Cinnamon: nutmeg or allspice (use only 1/4 of the amount)

Cloves: allspice; cinnamon; or nutmeg

Cumin: chili powder

Ginger: allspice; cinnamon; mace; or nutmeg

Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper

Mace: allspice; cinnamon; ginger; or nutmeg

Marjoram: basil; thyme; or savory

Mint: basil; marjoram; or rosemary

Nutmeg: cinnamon; ginger; or mace

Oregano: thyme or basil

Parsley: chervil or cilantro

Poultry seasoning: for 1 teaspoon of poultry seasoning, substitute 3/4 teaspoon sage plus a 1/4 teaspoon blend of any of these: thyme, marjoram, savory, black pepper, and rosemary

Red pepper: dash bottled hot pepper sauce or black pepper

Rosemary: thyme; tarragon; or savory

Saffron: dash turmeric (for color)

Sage: poultry seasoning; savory; marjoram; or rosemary

Savoury: thyme; marjoram; or sage

Tarragon: chervil; dash fennel seed; or dash aniseed

Thyme: basil; marjoram; oregano; or savory

For best results, use the ingredient called for in the recipe. In a pinch, these substitutes will produce acceptable results.

Baking powder: for 1 teaspoon, substitute 1/2 teaspoon cream of tartar plus 1/4 teaspoon baking soda

Bread crumbs, fine, dry: for 1/4 cup, substitute 3/4 cup soft bread crumbs, or 1/4 cup cracker crumbs, or 1/4 cup cornflake crumbs, or 2/3 cup rolled oats

Buttermilk: for 1 cup, substitute sour milk: 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup (let stand 5 minutes before using); or 1 cup plain yogurt

Chocolate, semisweet: for 30g, substitute 3 tablespoons semisweet chocolate pieces; or 30g unsweetened chocolate plus 1 tablespoon sugar

Chocolate, sweet baking (such as German’s Sweet chocolate): for 120g, substitute 1/4 cup unsweetened cocoa powder plus 1/3 cup sugar and 3 tablespoons shortening

Chocolate, unsweetened: for 30g, substitute 3 tablespoons unsweetened cocoa powder plus 1 tablespoon cooking oil or shortening, melted

Cornstarch (for thickening): for 1 tablespoon, substitute 2 tablespoons all-purpose flour

Corn syrup: for 1 cup, substitute 1 cup granulated sugar plus 1/4 cup water.

Egg: for 1 whole egg, substitute 2 egg whites, or 2 egg yolks, or 1/4 cup frozen egg product, thawed

Flour, cake: for 1 cup, substitute 1 cup minus 2 tablespoons all-purpose flour

Flour, self-rising: for 1 cup, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda

Fruit liqueur: for 1 tablespoon, substitute 1 tablespoon fruit juice

Gingerroot, grated: for 1 teaspoon, substitute 1/4 teaspoon ground ginger

Half-and-half or light cream: for 1 cup, substitute 1 tablespoon melted butter plus enough whole milk to make 1 cup

Heavy cream, whipped: for 1 cup, substitute 2 cups whipped dessert topping

Honey: for 1 cup, substitute 1 1/4 cups granulated sugar plus 1/4 cup water.

Margarine: for 1 cup, substitute 1 cup butter or 1 cup shortening plus 1/4 teaspoon salt

Mascarpone cheese: for 250g, substitute 250g regular cream cheese

Milk: for 1 cup, substitute 1/2 cup evaporated milk plus 1/2 cup water, or 1 cup water plus 1/3 cup nonfat dry milk powder

Molasses: for 1 cup, substitute 1 cup honey

Sour cream, dairy: for 1 cup, substitute 1 cup plain yogurt

Sugar, granulated: for 1 cup, substitute 1 cup packed brown sugar or 2 cups stirred powdered sugar

Whipping cream See Heavy cream, above

Yeast: for 30g compressed cake, substitute 10g envelope active dry yeast

Source: BHG

Do you have any other great replacements to add? Tell us below!