All substitute guides
112 guides, each with several swaps, exact ratios and notes on flavor and texture.
Showing all 112 guides
-
BakingSubstitute for All-Purpose Flour
No all-purpose flour? Bread flour swaps cup for cup, use 1 cup + 2 tbsp cake flour per cup for tender cakes, and half whole wheat for muffins and breads.
6 swaps -
CookingSubstitute for Allspice
No allspice? Mix ½ tsp cinnamon with ½ tsp ground cloves for each teaspoon, soften it with nutmeg for cakes, or use cloves alone at a quarter in savory rubs.
5 swaps -
CookingSubstitute for Almond Butter
Cashew butter is the mildest 1:1 swap for almond butter; peanut butter works 1:1 with less added salt. For nut-free cooking, use sunflower seed butter 1:1.
5 swaps -
CookingSubstitute for Anchovy Paste
Mash about 1½ anchovy fillets for each teaspoon of anchovy paste, or use ½ tsp fish sauce. For vegan Caesar, white miso with mashed capers fills the gap.
4 swaps -
CookingSubstitute for Apple Brandy
No apple brandy? Calvados and applejack swap for each other 1:1, grape brandy or bourbon 1:1 for flambéing, and apple juice concentrate if alcohol is out.
5 swaps -
BakingSubstitute for Baking Powder
No baking powder? Mix ¼ tsp baking soda with ½ tsp cream of tartar for each teaspoon, or pair the soda with lemon juice, vinegar or buttermilk instead.
5 swaps -
BakingSubstitute for Baking Soda
Out of baking soda? Use 3 tsp baking powder per teaspoon and swap the recipe's acidic liquid for milk, or potassium bicarbonate 1:1 for low-sodium baking.
3 swaps -
CookingSubstitute for Balsamic Vinegar
Out of balsamic? Mix 1 tbsp red wine vinegar with ½ tsp honey or sugar, use white balsamic 1:1, or blend pomegranate molasses and vinegar for drizzling.
5 swaps -
CookingSubstitute for Black Beans
No black beans? Swap cooked pinto beans cup for cup in burritos and refried beans, kidney beans in chili, and chickpeas in salads. One 15-oz can is 1½ cups.
5 swaps -
BakingSubstitute for Bread Flour
Out of bread flour? All-purpose works cup for cup with a little less water; add 1 tsp vital wheat gluten per cup for chewy bagels, pizza and crusty loaves.
4 swaps -
CookingSubstitute for Breadcrumbs
Out of breadcrumbs? Use ¾ cup crushed crackers per cup, panko for crisper coatings, quick oats to bind meatballs, or almond meal for a gluten-free crust.
5 swaps -
BakingSubstitute for Brown Sugar
Make brown sugar from 1 cup white sugar plus 2 tsp molasses (light) or 1 tbsp (dark), or swap in plain white sugar cup for cup and accept crisper cookies.
5 swaps -
BakingSubstitute for Butter
Out of butter? Plant butter sticks swap 1:1, shortening or lard at ⅞ cup plus ½ tsp salt per cup, and ⅞ cup oil replaces 1 cup melted butter.
6 swaps - Dairy
Substitute for Buttermilk
No buttermilk? Put 1 tbsp lemon juice or vinegar in a cup, fill with milk and rest 5 to 10 minutes, or thin ¾ cup plain yogurt with ¼ cup milk.
5 swaps -
BakingSubstitute for Cake Flour
No cake flour? Measure 1 cup all-purpose, remove 2 tbsp and add 2 tbsp cornstarch, then sift. Pastry flour and plain all-purpose also work, with tradeoffs.
4 swaps -
CookingSubstitute for Canned Tomatoes
Replace a 14.5-oz can of tomatoes with about 1¼ lb fresh tomatoes, peeled and chopped, or 1 cup tomato sauce plus ⅔ cup water. Double it all for a 28-oz can.
4 swaps - Cooking
Substitute for Capers
Out of capers? Use the same amount of chopped green olives or caper berries, half as much pickled green peppercorn, or minced cornichons in tartar sauce.
5 swaps -
BakingSubstitute for Cardamom
No cardamom? For 1 tsp ground, use ½ tsp cinnamon plus ¼ tsp nutmeg in baking, cinnamon and ginger in chai, or ½ tsp allspice in rice and meat.
5 swaps -
CookingSubstitute for Cayenne Pepper
No cayenne? Grind red pepper flakes and use the same amount, double the hot paprika, or add hot sauce to taste. Chili powder is a mild blend, not a swap.
5 swaps -
CookingSubstitute for Chicken Broth
Dissolve 1 bouillon cube or 1 tsp broth base in 1 cup boiling water per cup of chicken broth, or use vegetable broth 1:1. Watch the salt when reducing.
4 swaps -
CookingSubstitute for Chili Powder
No chili powder? Mix 2 tsp ancho or paprika, ½ tsp cumin, ¼ tsp each oregano and garlic powder per tablespoon. Never swap in cayenne one-for-one.
4 swaps -
CookingSubstitute for Chipotle Peppers
No chipotles in adobo? Use ½ tsp ground chipotle plus a little tomato paste per pepper, a rehydrated dried chipotle, or smoked paprika with cayenne.
5 swaps -
CookingSubstitute for Chives
No chives? Thinly sliced scallion greens swap 1:1, frozen chives work in cooked eggs and sauces, and a little minced shallot suits dressings and dips.
6 swaps -
BakingSubstitute for Cinnamon
Out of cinnamon? Use apple pie or pumpkin pie spice one-for-one in baking, half as much allspice in savory food, or swap cassia and Ceylon with a small adjustment.
5 swaps -
BakingSubstitute for Coconut Flour
Replacing coconut flour? Use about 1 cup almond flour per ¼ cup and cut the eggs and liquid, or swap equal volume in mixed-flour recipes and reduce liquid.
4 swaps -
DairySubstitute for Coconut Milk
No coconut milk? Thin coconut cream ⅔ to ⅓ with water. Half heavy cream, half whole milk matches its fat in curries; cashew cream is the dairy-free route.
4 swaps -
CookingSubstitute for Coconut Oil
No coconut oil? Use shortening 1:1 where it must stay solid, butter or vegan butter 1:1 in most baking, and a neutral oil 1:1 when the recipe melts it.
5 swaps -
BakingSubstitute for Cornstarch
No cornstarch? Thicken with 2 tbsp flour per tablespoon, or swap arrowroot or potato starch 1:1 for clear, glossy sauces. Instant ClearJel suits fruit pies.
4 swaps -
DairySubstitute for Cottage Cheese
No cottage cheese? Whole-milk ricotta plus a scant ¼ tsp salt per 8 oz works in lasagna and pancakes; Greek yogurt suits dips, and crumbled tofu vegan fillings.
4 swaps -
DairySubstitute for Cream Cheese
No cream cheese? Neufchâtel swaps 1:1 by weight in cheesecake and frosting; drained ricotta blended with butter, mascarpone or cashew cream cover the rest.
5 swaps -
CookingSubstitute for Cumin
No cumin? Use ground caraway at half to three quarters, ground coriander one-for-one, or chili powder or garam masala when their other spices fit the dish.
5 swaps -
CookingSubstitute for Dijon Mustard
Replace 1 tbsp Dijon with 1 tsp dry mustard plus 2 tsp white wine, rested 10 minutes, or swap in spicy brown or whole-grain mustard spoon for spoon.
5 swaps - Cooking
Substitute for Duck Fat
No duck fat? Goose fat or chicken schmaltz swap 1:1 for roast potatoes, lard 1:1 for confit and frying, and ghee 1:1 when you want no meat at all.
6 swaps -
BakingSubstitute for Egg Wash
No egg for the wash? Brush on heavy cream for deep browning, milk for a soft golden crust, or plant milk with a little maple syrup for a vegan shine.
5 swaps -
BakingSubstitute for Eggs in Baking
No eggs? Use 1 tbsp ground flax or chia + 3 tbsp water per egg to bind, 3 tbsp aquafaba per egg for lift, or ¼ cup applesauce for moisture.
6 swaps -
BakingSubstitute for Elderflower
No elderflower cordial? Elderflower liqueur swaps 1:1 in cocktails, lychee syrup with lemon in soft drinks, and a lemon syrup with orange blossom in cake drizzles.
5 swaps -
DairySubstitute for Evaporated Milk
No evaporated milk? Simmer 2¼ cups whole milk down to 1 cup, mix ½ cup dry milk powder into ¾ cup water, or use half-and-half 1:1 in pies and sauces.
5 swaps -
CookingSubstitute for Fennel
No fennel bulb? Use sliced celery 1:1 with a pinch of crushed fennel seed per cup. For braises try leeks or onion plus seed; swap fennel seed for half as much anise.
5 swaps -
DairySubstitute for Feta Cheese
No feta? Ricotta salata crumbles and salts the same way, 1:1 by weight. Goat cheese suits salads and tarts, cotija tacos and grains, brined tofu vegan dishes.
5 swaps -
CookingSubstitute for Fish Sauce
No fish sauce? Use 1 tbsp soy sauce plus ¼ tsp salt per tablespoon, mashed anchovies for real fish depth, or coconut aminos with salt if avoiding soy.
4 swaps -
CookingSubstitute for Fresh Basil
No fresh basil? Frozen basil swaps 1:1 in sauces, dried basil is 1 tsp per tbsp in long simmers only, and spinach with arugula makes a workable pesto.
6 swaps -
CookingSubstitute for Fresh Cilantro
No cilantro, or can't stand it? Use flat-leaf parsley with lime zest 1:1 in salsas, culantro at half, Thai basil in curries. Dried cilantro barely works.
5 swaps -
CookingSubstitute for Fresh Dill
Out of fresh dill? Use dried dill at one third the amount in cooked dishes, fennel fronds in raw ones, and dill seed for pickles. Ratios and what changes.
6 swaps -
CookingSubstitute for Fresh Ginger
No fresh ginger? Use ⅛ tsp ground ginger per tablespoon grated in baking and slow dishes, frozen or jarred ginger 1:1 in stir-fries and sauces.
4 swaps -
CookingSubstitute for Fresh Parsley
No fresh parsley? Swap curly and flat-leaf 1:1, use frozen parsley 1:1 in cooking, or chervil raw. Dried parsley is 1 tsp per tbsp but adds color, not taste.
6 swaps -
CookingSubstitute for Garlic
No fresh garlic? Use ⅛ tsp garlic powder or ¼ tsp granulated garlic per clove, or 1 tsp jarred minced. Shallot or asafoetida suit garlic-free cooking.
6 swaps - Baking
Substitute for Gelatin
Replace one envelope of gelatin with 2 tsp agar powder or 2 tbsp agar flakes, boiled to dissolve. Agar sets firmer and at room temperature; sheets swap 3 to 1.
4 swaps -
CookingSubstitute for Ghee
No ghee? Clarified butter swaps 1:1, unsalted butter at 1¼ times the amount suits gentle heat, and neutral oil handles tadka and frying.
5 swaps -
CookingSubstitute for Green Chiles
No canned green chiles? Roast and peel Anaheim or poblano peppers and use them 1:1, or mix green bell pepper with a little minced jalapeño for the heat.
5 swaps -
DairySubstitute for Halloumi
No halloumi? Paneer grills 1:1 by weight without melting (salt it after cooking), and queso para freír or Finnish bread cheese fry to the same golden crust.
5 swaps -
CookingSubstitute for Harissa
For 1 tbsp harissa, stir 2 tsp tomato paste and 1 tsp olive oil with cayenne, cumin and coriander, or use 2 tsp sambal oelek spiked with cumin and caraway.
4 swaps -
DairySubstitute for Heavy Cream
No heavy cream? Whipping cream swaps 1:1 and still whips. For sauces and baking, mix ¾ cup milk with ¼ cup melted butter; it will not whip.
5 swaps - Cooking
Substitute for Hoisin Sauce
For 1 tbsp hoisin, mix 1 tsp each soy sauce, tahini and molasses with a pinch of five-spice, or use plum sauce or barbecue sauce sharpened with soy sauce.
4 swaps -
BakingSubstitute for Honey
Swap honey 1:1 for maple syrup, golden syrup or agave, or use 1¼ cups sugar plus ¼ cup liquid per cup in baking. How each changes sweetness and browning.
5 swaps -
CookingSubstitute for Horseradish
No prepared horseradish? Use half as much freshly grated root with a splash of vinegar, a little wasabi paste, or hot mustard mixed from powder.
5 swaps - Cooking
Substitute for Ice Wine
No icewine? Use Sauternes, late-harvest Riesling or ice cider 1:1, or simmer 1 cup white grape juice to ½ cup and add 1 tsp lemon juice for an alcohol-free swap.
5 swaps -
BakingSubstitute for Jaggery
Replace jaggery by weight with panela or piloncillo, dark brown sugar or coconut sugar. For laddoos and chikki, cook the syrup to the same stage as jaggery.
4 swaps -
CookingSubstitute for Juniper Berries
No juniper berries? Add 1 tbsp gin per teaspoon of berries to a braise or marinade, or use a bay leaf with a few peppercorns; caraway suits sauerkraut.
4 swaps -
CookingSubstitute for Kaffir Lime Leaves
No kaffir (makrut) lime leaves? Frozen leaves swap 1:1 and dried ones at two per fresh leaf; otherwise use ½ tsp lime zest per leaf, plus a bay leaf in long simmers.
5 swaps -
CookingSubstitute for Kimchi
No kimchi? Use drained sauerkraut with gochugaru and garlic cup for cup in stews and fried rice, or a quick salted napa cabbage salad as a raw side.
4 swaps -
BakingSubstitute for Lavender
No culinary lavender? Use 1 tbsp fresh buds per tsp dried, Earl Grey leaves 1:1 in shortbread, 2 tsp lemon zest in cakes, or dried rosemary in savory rubs.
5 swaps -
CookingSubstitute for Lemon Juice
No lemons? Bottled lemon or lime juice swap 1:1, white wine vinegar at half the amount suits dressings, and citric acid replaces it when only sourness matters.
5 swaps -
CookingSubstitute for Lemongrass
No fresh lemongrass? Frozen stalks swap 1:1, tube paste at ¾ the volume of chopped, and lemon zest plus a lime leaf fills in for a stalk in soups and curries.
5 swaps -
CookingSubstitute for Lime Juice
Out of limes? Lemon juice or bottled lime juice swap 1:1. For Thai and Vietnamese dressings, use 2 tsp rice vinegar per tbsp; citric acid covers sourness only.
5 swaps - Baking
Substitute for Maple Sugar
Replace 1 cup maple sugar with 1 cup coconut sugar, ¾ cup packed light brown sugar, or ¾ cup maple syrup with 3 tbsp less liquid. Ratios matched by weight.
5 swaps -
DairySubstitute for Mascarpone
No mascarpone? Beat 6 oz cream cheese with ¼ cup heavy cream for each 8 oz in tiramisu and frosting; crème fraîche works in risotto and pasta sauces.
4 swaps - Cooking
Substitute for Mayonnaise
Out of mayo? Greek yogurt or sour cream swap 1:1 in salads and dressings, vegan mayo 1:1 everywhere, and mashed avocado works spread on sandwiches.
5 swaps -
DairySubstitute for Milk
Out of milk? Mix ½ cup evaporated milk with ½ cup water, reconstitute dry milk, or use unsweetened soy milk 1:1, the plant milk closest in protein.
6 swaps -
CookingSubstitute for Mirin
No mirin? Stir 1 tsp sugar into 1 tbsp sake, dry sherry or dry white wine, or use aji-mirin 1:1. For no alcohol, sugar dissolved in water or dashi.
4 swaps -
CookingSubstitute for Miso Paste
No miso? Use 2 tsp soy sauce per tbsp to match its salt, tahini plus soy sauce for body in dressings, or swap white and red miso with a small adjustment.
6 swaps -
BakingSubstitute for Molasses
For 1 cup molasses use ¾ cup packed dark brown sugar plus ¼ cup water, or black treacle 1:1. Honey or maple syrup work too, with milder flavor and less acid.
5 swaps - Cooking
Substitute for Nori
No nori? Roll sushi in soy paper or a thin egg crepe, sheet for sheet, and swap crumbled nori for the same amount of aonori flakes or furikake on rice and noodles.
5 swaps -
BakingSubstitute for Nutmeg
No nutmeg? Mace is the same fruit and swaps one-for-one. Otherwise use half as much allspice, or apple pie spice at the same amount in sweet baking.
4 swaps - Cooking
Substitute for Nutritional Yeast
No nutritional yeast? Use 1 tsp white miso per 2 tbsp in sauces, grated Parmesan 1:1 if dairy is fine, or a little yeast extract or mushroom powder for savory depth.
4 swaps -
CookingSubstitute for Olive Oil
No olive oil? Any neutral oil swaps 1:1 for cooking and baking, avocado oil 1:1 for dressings and searing, and melted butter 1:1 in cakes and roasting.
5 swaps -
CookingSubstitute for Onion
Out of onions? 1 tbsp onion powder replaces a medium onion in sauces and soups; shallots, leeks or scallions swap 1:1 by volume where texture matters.
6 swaps - Baking
Substitute for Orange Blossom Water
No orange blossom water? Rose water goes in 1:1 for syrups and puddings; in cakes use ½ tsp orange zest per teaspoon, or a few drops of Fiori di Sicilia.
4 swaps - Cooking
Substitute for Oyster Sauce
Swap oyster sauce 1:1 with vegetarian mushroom stir-fry sauce, or mix 1½ tsp soy sauce, ½ tsp sugar and 1½ tsp water per tablespoon so it isn't too salty.
4 swaps - Dairy
Substitute for Paneer
No paneer? Halloumi holds its shape 1:1 by weight in tikka and saag (cut the salt), queso para freír fries the same way, and pressed tofu suits vegan curries.
4 swaps -
CookingSubstitute for Paprika
Out of paprika? Ancho chile powder swaps one-for-one for sweet paprika, sweet paprika with a pinch of cayenne makes hot, and chipotle stands in for smoked.
5 swaps -
DairySubstitute for Parmesan Cheese
No Parmesan? Grana Padano grates and melts the same, 1:1 by weight. Use Pecorino Romano at four fifths the weight, or nutritional yeast plus salt for vegan dishes.
5 swaps -
CookingSubstitute for Peanut Butter
Sunflower seed butter replaces peanut butter 1:1 and is free of the major allergens; almond or cashew butter work 1:1 where tree nuts are safe. Tahini suits sauces.
5 swaps - Cooking
Substitute for Pomegranate Molasses
Out of pomegranate molasses? Simmer 4 parts pomegranate juice down to 1, or use balsamic reduced by half; tamarind with a little honey suits stews and glazes.
5 swaps -
BakingSubstitute for Powdered Sugar
Blend ½ cup plus 1 tbsp granulated sugar with 1 tsp cornstarch for each cup of powdered sugar; in whipped cream, plain granulated sugar dissolves just as well.
4 swaps - Dairy
Substitute for Queso Fresco
No queso fresco? Farmer's cheese matches it 1:1 by weight, rinsed feta works at three quarters the weight, and aged cotija at half as a salty finishing crumble.
5 swaps -
CookingSubstitute for Quinoa
Out of quinoa? Use cooked millet cup for cup for a gluten-free swap, bulgur or pearl couscous in salads, and brown rice in bowls. Ratios, cook times, gluten notes.
5 swaps - Cooking
Substitute for Red Curry Paste
No red curry paste? Panang or yellow paste swaps 1:1; or per tbsp, mix 1 tsp sambal oelek with garlic, lemongrass, coriander and cumin, fried in oil.
5 swaps - Cooking
Substitute for Red Wine Vinegar
No red wine vinegar? Sherry, white wine or cider vinegar swap 1:1; for color and fruit, mix 2 tsp white wine vinegar with 1 tsp balsamic per tablespoon.
5 swaps -
CookingSubstitute for Rice Vinegar
No rice vinegar? Use 2½ tsp cider or white wine vinegar plus ½ tsp water per tablespoon, or seasoned rice vinegar with less sugar and salt in the recipe.
5 swaps -
DairySubstitute for Ricotta Cheese
Out of ricotta? Drained, blended cottage cheese works 1:1 by weight in lasagna (cut the salt); mascarpone with Greek yogurt suits cannoli, tofu vegan fillings.
4 swaps - Baking
Substitute for Rose Water
No rose water? Orange blossom water swaps 1:1 in syrups and pastries; rose extract needs about a quarter as much; or steep dried edible rose petals in hot water.
4 swaps -
CookingSubstitute for Salt
Swapping salts? 1 tsp table salt equals about 2¼ tsp Diamond Crystal kosher, 1¼ tsp Morton kosher or 1 tsp fine sea salt. Weigh it (6 g) when it matters.
6 swaps -
BakingSubstitute for Self-Rising Flour
Make self-rising flour in a minute: whisk 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt. Pastry flour gets closer to soft Southern brands.
4 swaps -
CookingSubstitute for Sesame Oil
No toasted sesame oil? Warm toasted sesame seeds in neutral oil, or whisk 1 part tahini into 2 parts oil. For plain sesame oil in cooking, any neutral oil is 1:1.
5 swaps -
CookingSubstitute for Shallots
No shallots? Swap in finely minced yellow onion 1:1 for cooked dishes, rinsed red onion for dressings, and scallion whites or leeks where mildness matters.
5 swaps -
DairySubstitute for Sour Cream
No sour cream? Whole-milk Greek yogurt swaps 1:1 in dips and baking, crème fraîche 1:1 in hot sauces, and blended cottage cheese works in cold dips.
5 swaps -
CookingSubstitute for Soy Sauce
Out of soy sauce? Tamari swaps 1:1 and is usually wheat-free, coconut aminos work 1:1 with added salt, and thinned miso suits soups and glazes.
6 swaps -
BakingSubstitute for Star Anise
No star anise? Use about ½ tsp anise seed per whole star, 1 tsp fennel seed for a milder note, or ½ tsp Chinese five-spice in braises and stir-fries.
4 swaps -
BakingSubstitute for Sugar
Replace 1 cup white sugar with 1 cup packed brown sugar, ¾ cup honey (less liquid, plus ½ tsp baking soda) or 1 cup maple syrup. What each swap changes.
5 swaps - Cooking
Substitute for Sumac
No sumac? Use lemon zest with a pinch of salt on finished dishes, lemon juice in dressings, or amchur powder where a dry sour spice is needed.
4 swaps - Cooking
Substitute for Tahini
No tahini? Grind toasted sesame seeds into your own, or swap cashew or sunflower seed butter 1:1 in hummus and sauces. Sesame-free options and what changes.
6 swaps -
CookingSubstitute for Tamarind Paste
No tamarind paste? Mix 2 tsp lime juice with 1 tsp brown sugar per tablespoon, use half as much tamarind concentrate, or pomegranate molasses cut with lime.
5 swaps -
CookingSubstitute for Tempeh
No tempeh? Use pressed extra-firm tofu by equal weight for slices and cubes, seitan for chewy strips, and cooked lentils for crumbles in chili or bolognese.
4 swaps -
CookingSubstitute for Tomato Paste
Simmer 3 tbsp tomato sauce or 2 tbsp purée down to 1 tbsp for each tablespoon of tomato paste. Ketchup works 1:1 in chili and barbecue sauce, not in pasta sauce.
4 swaps -
BakingSubstitute for Vanilla Extract
Use vanilla bean paste or vanilla powder 1:1, or one third of a vanilla bean per teaspoon of extract. Imitation vanilla also works 1:1 in cakes and cookies.
5 swaps -
CookingSubstitute for Vegetable Oil
Out of vegetable oil? Any neutral oil swaps 1:1, melted butter works cup for cup in baking, and applesauce can replace half. Frying needs a real fat.
6 swaps - Cooking
Substitute for Vermouth
Out of vermouth? Cook with dry white wine or fino sherry 1:1 in place of dry vermouth, use ruby port for sweet, and Lillet Blanc in cocktails that need dry.
5 swaps -
CookingSubstitute for Wine in Cooking
Cooking without wine? Use stock with 1 tbsp wine vinegar per cup, non-alcoholic wine 1:1, or grape, cranberry or apple juice sharpened with a little vinegar.
5 swaps - Cooking
Substitute for Worcestershire Sauce
Replace 1 tbsp Worcestershire with 1 tsp soy sauce, 2 tsp cider vinegar and ½ tsp brown sugar, or use steak sauce 1:1. Anchovy-free and Caesar options too.
5 swaps -
BakingSubstitute for Xanthan Gum
No xanthan gum? Guar gum swaps 1:1 in most gluten-free baking, psyllium husk powder at double the amount suits breads, and some flour blends already include it.
3 swaps -
DairySubstitute for Yogurt
Out of plain yogurt? Sour cream and blended cottage cheese swap 1:1, buttermilk or kefir 1:1 in batters and marinades, and Greek yogurt needs thinning.
6 swaps -
CookingSubstitute for Zaatar
No za'atar? Mix 1½ tsp dried thyme, ¾ tsp sumac, ¾ tsp toasted sesame and a pinch of salt per tablespoon, or use lemon zest if there is no sumac.
4 swaps