The main difference between fresh and dried herbs and spices is intensity of flavour. So while you can use any kind of basil for fresh use, you can maybe only use certain kinds for drying, because they preserve the aroma a little bit better. For example, if a recipe calls for 1 tablespoon of fresh thyme, then you would add 1 teaspoon of dried thyme. In the case of essiacpowder,for instance, the drying process actually makes the herb lose a considerable amount of essential oils. If you are substituting dried herbs for fresh in a recipe the recommended ratio is 1:3, this ratio is reversed if substituting fresh herbs for dried. The primary difference between dried and fresh herbs lies in the potency and effectiveness of these herbs. Fresh herbs are often picked straight off the stem, bright green, soft, and fragrant. Fresh herbs and dry herbs are the same herbs in different forms. An itty-bitty clamshell of fresh organic basil at the grocery store will run you $2 to $3. This can then result to the diminishing taste of the herb. Taking basil as an example: Most basil species don't preserve their aroma well during the drying process. Generally, when swapping dried herbs for fresh herbs, you should use ⅓ of the amount of fresh herbs called for in the recipe. In addition to the great answer by M.K: Most industrially dried and fresh herbs are not even of the same exact kind.. Enough for one dish, maybe two. A bottle of the same – but dried – can be had for $3 to $4. Dried herbs and spices have a stronger and more intense flavour and should be used more sparingly than fresh. Dry herbs go through some form of drying process, are usually packaged in a jar or packet, are a dull green or brown color, and are also fragrant.
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