Spice Weights

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Spice Weights

Postby sausagemaker » Thu Jan 27, 2005 8:57 pm

Please find below the average weight per teaspoon of spices

Grm
2---Ground Ginger
2---Ground Paprika
2---Ground Coriander
2---Ground Cumin
2---Ground Aniseed
2---Ground Caraway
2---Ground Cardomom
2.6-Ground Cinnamon
2.6-Ground Nutmeg
2.6-Ground Cayenne
2.6-Garlic Powder
2.6-Ground Pimento
2.6-Ground Mace
2.6-Ground Star Anise
2.6-Ground Clove
2.6-Black Pepper
3.3-White Pepper
3.3-Caraway Seed
3.3-Ground Turmeric
5.3-White Sugar
5.3-Phosphate
7.3-Garlic Salt
8---Salt
0.3-Dried Tarragon
0.6-Rubbed Oregano
0.6-Ground Sage
1.3-Rubbed Sage
1.3-Mixed Herbs
1.3-Rosemary
1.3-Rubbed Mint
2---Rubbed Thyme
2---Ground Bay
2---Ground Cassia
2---Annato Colour
2---Ground Celery
2---Ground Fennel
2.6-Hickory Smoke Pwd
3.3-Plain Wheatflour
4---Crushed Chilli

Hope this is of use

Regards
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Postby Oddley » Thu Jan 27, 2005 9:08 pm

Very useful sausagemaker I'm always trying to work these things out.
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Postby Shaun » Fri Jan 28, 2005 8:38 am

Thanks sausagemaker
Very useful information cuts out alot of the leg work.I will print this off as i'm sure it will come in handy. Can I just ask is this level or heaped teaspoon?
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Postby sausagemaker » Fri Jan 28, 2005 9:45 am

Hi Everone

All level teaspoons were used (The type you but in a cook shop - DO NOT USE HOUSEHOLD TEASPOONS as these vary in size).

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Spice Weight Query

Postby Robert May » Fri Jan 28, 2005 10:58 am

Can you please re-check the salt figures as typically 1 oz (28.34952 g) of salt would equal between 1 1/2 and 2 Tblspns (4 1/2 to 6 tspns) this would then equate to between 4.72 g and 6.30 g. (or an average of 5.5g ) Quite a bit less than your 8 g mentioned.

best wishes
RM
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Postby sausagemaker » Fri Jan 28, 2005 4:28 pm

Hi Robert

I done the weights on a scale used in my Lab some years ago, but I have just re-checked as you requested but on my home scales (Which are not as good) & I am getting an average of 7.4g per teaspoon.

Hope this helps

regards
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Capacity of Spoons

Postby Robert May » Fri Jan 28, 2005 7:37 pm

Thanks for re-checking it. I asked because The Art & Practice of Sausage Making that you mentioned under books before has a Spice weights and Measures table in it which lists 2 Tblspns per oz. and the Allied Kenco website that Bob mentioned has an additive Table which lists 1 1/2 Tblspns per oz. (both American publications). Though I think I have the answer, you mentioned that you did these calculations years ago. Typically �British Tablespoons� were larger than US Tablespoons, with a US Tablespoon being 4/5 ths its size. It is likely that your measuring spoons are the older sizes as this then matches my figures and your figures (6.30 *5/4 = 7.875 g, approx. 8g as you mention)

Image

My spoons are US measurements so that�s something that I�ll have to watch out for.

Best wishes
RM
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Postby Epicurohn » Tue Feb 15, 2005 12:17 am

It may be a variance in the humidity, type and grain size of the salt. Sea salt, table salt, kosher salt, "Parrillera Salt" from Argentina, "Fleur de Sel" from France, etc. will ALL have different volumetric weights. Meaning each specific salt will have a different weight given the same volume due to differences in humidity, grain size, other minerals, insolubles, etc.

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Postby sausagemaker » Tue Feb 15, 2005 5:35 pm

Hi Epicurohn

When I weighed the salt I done cooking salt & sea salt & there was no difference.

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fliud weights

Postby spudeye » Sat Aug 22, 2009 1:28 am

Morning to U all
Can some one direct me to a post or site that shows Fluids in cups / millilters / grams.
Trying to get weight of 1/4 of Red wine vinegar, same for Olive oil and Dry red wine.
Appreciate the effort
Graham
Newbie but getting better.
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Postby RodinBangkok » Sat Aug 22, 2009 1:49 am

This usda database has this data, along with nutritional data.

http://www.nal.usda.gov/fnic/foodcomp/search/index.html
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Postby Chuckwagon » Sat Aug 22, 2009 3:13 am

Hey Guys, A while ago, someone asked for the conversions for grams to "spoons". Hope this will help.
Best Wishes, Chuckwagon

Dry Spices - Weights are in grams

Amt Ingredient Grams Notes

1 tsp. Allspice berry 1.9
1 tsp. Alpine herbs 2.0
1 tsp. Amesphosphate 3.8 0.4% or2g/lb.
1 tsp. Ancho Chili 2.5
1 tsp. Anise seed, whole 2.1
1 Tbs. Anise, star 2.0
1 cup Apples, dried 85.0
1 cup Apricot, dried 180.0
1 tsp. Baking soda 4.5
1 tsp. Basil 1.0
1 tsp. Bay leaf, dried 0.6
1 Tbs. Binder, rice-gel 10.0
1 tsp. Black beans, ferm. 3.6
1 tsp. Bonne herbes 0.5
½ cup Bread crumbs 35.0
1 tsp. Caraway seed 2.1
1 tsp. Cardamom seed 2.0
1 tsp. Celery seed 2.5
½ cup Cheese, Cheddar 75.0 High melt/BP
1 tsp. Chipotle Chili Powder 2.5 Penzeys
1 Tbs. Chives, dry 1.0
1 tsp. Chives, dry 0.3
1 Tbs. Cilantro, dry 1.3
1 tsp. Cinnamon, ground 2.3 0.5%kg /meat
1 tsp. Citric acid 4.5 2g/5#
1 tsp. Clove, ground 2.1 10/1 g
1 tsp. Coriander, ground 1.8
1 Tbs. Corn Syrup Liquid 27.0
1 Tbs. Corn Syrup Solids 25.0 2% max
1 Tbs. Cranberries, dried 9.0
1 tsp. Cumin seed, ground 2.1
1 tsp. Cure #1 6.0
1 tsp. Cure #2 6.0
1 cup Cure, Tender Quick 201.6
1 Tbs. Cure, Tender Quick 12.6
1 tsp. Cure, Tender Quick 4.2
1 tsp. Curry powder 2.5
1 tsp. Egg White Solids 2.25 = ½ egg
½ 1 tsp. Erythorbate 2.0 .25g/lb
1 tsp. Fennel seed, whole 2.0
1 tsp. Fenugreek, ground 3.7
1 tsp. File Powder 2.0
1 tsp. Five-spice 1.6
1 clove Garlic 5.0
¼ cup Garlic cloves 35.0
1 tsp. Garlic Granules 4.3
1 tsp. Garlic Powder 2.8
1 Tbs. Gelatin 8.5
1 tsp. Ginger, Powder 1.8
1 Tbs. Guar Gum 4.0
1 pod Habanera, fresh 30.0
1 tsp. Juniper berries 1.5
1 tsp. Juniper berries (10) 1.5
1 tsp. Mace, ground 1.7
1 tsp. Marjoram, ground 1.5
1 tsp. Milano herbs 2.0
1 tsp. Milano spice 2.0
1 Tbs. Mole, Sauce 18.0 Faraone
1 tsp. MSG 4.5 0.25%/g
1 tsp. Mustard, powdered 2.3
1 tsp. Mustard, seed 3.3
1 tsp. Nutmeg, ground 2.2 0.5 g/kg
½ cup Nuts, Hazelnuts 75.0
¼ cup Nuts, Pine 30.0
½ cup Nuts, Pistachio 60.0
½ cup Nuts. Walnuts half 120.0
1 tsp. Old Bay Seasoning 3.0
1 Tbs. Onion Flakes 5.0
1 Tbs. Onion Powder 8.0
1 Tbs. Onion, Raw 14.0
½ Cup Onion, Raw 75.0
1 tsp. Oregano, leaf 1.5
1 tsp. Paprika, ground 2.1
1 tsp. Parmagiano 2.0
1 Tbs. Parsley dry 1.5
1 tsp. Paste, grachai 2.0
1 tsp. Paste. Green-curry 2.2
1 tsp. Paste, garlic-chili 6.4
1 tsp. Paste, green-chili 5.2
1 tsp. Paste, Tandori 2.2
1 tsp. Pepper flakes red 2.3
1 tsp. Pepper, black 2.1
1 tsp. Pepper, cayenne 1.8
1 each Pepper, dndict-dried 0.8
1 each Pepper, jalapeńo 25.0
1 tsp. Pepper, pequin 1.6 app. 24 pods
1 tsp. Pepper, Szechwan 1.5
1 tsp. Pepper, white 2.4
1 tsp. Phosphates, sausage 3.8 0.4% or 2g/lb.
1 tsp. Quatre Espices 3.0
1 Tbs. Raisins, whole 11.5
1 cup Rice, cooked 160.0
1 tsp. Rosemary leaf 1.2
1 tsp. Sage, ground 0.7
1 Tbs. Salt, Kosher 12.0
1 Tbs. Salt, table 22.0
1 tsp. Savory, summer 1.5
1 tsp. Savory, winter 1.5
1/3 Cup Skim Milk Powder 23.0 < 4% salami
1 tsp. Soy powder 3.0 3% max
1 Tbs. Sugar, brown 11.0
1 Tbs. Sugar, dextrose 9.0
1 Tbs. Sugar, granulated 13.0
1 tsp. Tarragon, dry 3.0
1 tsp. Thyme, leaf 1.4
1 tsp. Turmeric, ground 3.0
1 tsp. Venetian spice 3.0
1 Tbs. Whey Isolate 4.5
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Postby Ianinfrance » Sat Aug 22, 2009 8:43 pm

[quote="Chuckwagon"
Dry Spices - Weights are in grams
Excellent stuff. Thanks very much.
All the best - Ian
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Postby Nutczak » Thu Nov 19, 2009 8:22 pm

A note about the weight about the weight of salt compared to volume

According to the book "Charcuterie" by Polcyn

Morton Brand Kosher Salt weighs aproxiamtely 8 ounces per each 1/2Cup measure

While Diamond Crystal Brand Kosher salt weighs nearly half that amount for the same volume.

This could cause problems, big nasty fatal bacterial problems for an aged sausage at the worst end of the spectrum, or a product too darn salty to eat at the other end of the spectrum.

So please always weigh your salt accurately for any dry-cured/aged products just to be absolutly sure you have a safe percentage of salt to keep the nasty bacteria in check and you do not get sick or die from the product
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Postby wheels » Fri Nov 20, 2009 2:27 am

It's probably better to work by weight rather than volume when making these products.

Phil
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