I understood that he was asking for conversion between the whole and ground spices. Unfortunately I don't have the answer; in the unlikely case that I only have ground coriander and cumin where measurements are given for whole spices, I will usually just fake it to taste.
do you mean if you don't have these particular spices? cumin has a smoky note, so maybe smoky paprika (not exact, but will hit some of the same notes). coriander is in the same botanical family as chervil, dill, fennel & parsley, so you could sub one or more of them. It is often described as having a lemony taste, so you could add some lemon zest or juice or oil for a bright note. On the other hand, they're both very useful and appear in many cuisines, so it may be worthwhile to buy them in small amounts and see how well you like them.
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