Reasons for using a lemon juice substitute

There are many reasons you may want to substitute lemon juice, but here are the top reasons:

• Citrus allergies: Some people have citrus fruit allergies. Lemon juice can cause itching, swelling, and burning in some people. If you have a citrus allergy, use lemon juice alternatives!
• Migraines: This may surprise you, but lemon juice can causeme peopl migraines in soe. Lemon is high in an amino acid called tyramine. If you consume too much lemon juice, it can lead to migraines.
• Acid reflux: Like most citrus fruits, lemon juice is acidic. Acidity can cause stomach issues like acid reflux or heartburn. Less acidic substitutes for lemon juice can help prevent this.
• Tooth decay: Our teeth are sensitive, especially to foods high in acid. Eating a lot of citrus can affect tooth enamel, leading to cavities. Though most substitutes for lemon juice have acidity, some don't damage teeth as much.

Best lemon juice substitutes

1. Lime juice

Lime juice is one of the best lemon juice substitutes. Both fruits have similar pH levels, so you get the same effect. Lime juice is tart and has a similar taste to lemon juice, making it the best overall substitute. It is slightly more bitter than lemon, but it will still give a lovely citrus note to most recipes.

If the recipe calls for fresh lemons, aim to use lime juice to get the closest citrusy flavor possible. However, if you like the bitter flavor of limes and are out of limes as well, substitute lime juice for grapefruit juice.

Lime juice is a fantastic lemon juice alternative in cooking, preserves, and jams. Replace lemon juice with an equal amount of lime juice.

2. Orange juice

Oranges are another great citrus fruit that can be used as a lemon juice alternative. The acidity of orange juice emulates lemon juice, so it’s fantastic in dishes where you need acidity.

However, orange juice shouldn’t be used where lemon is the main focus of the recipe as oranges are sweeter. Using orange juice in dressings, garnishes, or sauces is better.

Similar to lime juice, orange juice can be substituted with a 1:1 ratio in most cases.  

3. Rice Vinegar

This may sound surprising, but rice vinegar can sometimes be a fantastic substitute for lemon juice. Though rice vinegar has a strong taste, it has a similar acidity and freshness to lemon.

Rice vinegar is one of the better kinds of vinegar to substitute for lemon juice as it has a sweeter, milder taste than its counterparts (i.e., apple cider vinegar). It’ll be less noticeable that you used rice vinegar instead of lemon juice!

This is one of the best substitutes for lemon juice for those with citrus allergies.

This is a lemon juice alternative that is best used in rich dishes and soups. Replace lemon juice with equal amounts of rice vinegar.

4. Citric acid

Citric acid is a naturally occurring acid, sometimes concentrated in a powder. This is what makes lemons, limes, and other citrus fruits tart!

Citric acid often comes in a powdered form, so use it as a substitute for baking. Though powdered citric acid works best in baking cake, it can also be a helpful substitute for lemon juice in dressings and marinades.

Mix one teaspoon of citric acid with ½ cup of water to substitute ½ cup of lemon juice. It’s a very strong powder, so be careful not to use it too much.

You may need additional liquid in the recipe since it is a dry ingredient.

5. Lemon zest

Whenever you have lemons, make sure to zest and freeze them as well! Lemon zest is a concentrated source of citrus notes and can bring that lemony taste when you’re out of lemon juice.

Frozen or dried lemon zest can be a good substitute in dishes where lemon is the main ingredient.

Lemon zest does not have liquid, so increase the amount of liquid in the recipe. Otherwise, you’ll end up with a dry lemon dessert!

6. White wine

White wine has many notes similar to lemon juice, especially its acidity. It brings the same brightness to savory dishes that lemons do. Its acidity intensifies the other flavors in the dishes while making them less heavy.

White wine is best used in recipes where lemons are not the star of the show. Deglaze the pan with white wine instead of lemon juice with a 1:1 ratio.

7. Lemon extract

Lemon extract is a highly concentrated lemon flavor commonly found in the baking section. Its strong lemon taste makes lemon extract a popular lemon juice alternative.

It is the best substitute for salad dressings, desserts, baked goods, and cocktails.

Because of its intense taste, only a drop of lemon extract will be needed so make recipe adjustments as needed!

If you need a lot of lemon juice in the recipe, substitute lemon extract with one of the liquid alternatives on this list.

8. Cream of tartar

Like citric acid, cream of tartar is an acidic powder sold in most grocery stores. It is found in baking powder (not baking soda), so it is a great substitute in baking recipes like cakes or muffins.

To get just the acidity of lemon juice, cream of tartar is an excellent substitute. Cream of tartar is not recommended in recipes where lemons are used as flavoring.

To substitute cream of tartar with lemon juice, combine ¼ teaspoon of citric acid with a teaspoon of water. Only a small amount of cream of tartar is needed.

9. White wine vinegar

Vinegar has a strong acidic taste, so it’s a popular lemon juice substitute when acidity is needed. However, not all vinegars are the same. Rice vinegar is the better vinegar to use as a substitute, but white wine vinegar will also work.

It has a stronger acidity, but white wine vinegar isn’t overwhelming in flavor. Use it as a lemon juice substitute in salad dressings, marinades, and to deglaze pans.

Replace the lemon juice called for in recipes with equal amounts of white wine vinegar.

10. White vinegar

White vinegar is a decent replacement for lemon juice. It has a similar acidity level to the other kinds of vinegar, but it has a much stronger taste.

This makes white vinegar a suitable substitute when a recipe calls for acidity, but not a lemon taste.

White vinegar is easy to find in grocery stores and is usually the cheapest option. This makes it a great substitute for those on a budget. 

23 Best Substitutes for Harissa Paste

1. Smoked Paprika and Cayenne Pepper

Why It Works: The smokiness mimics the flavor of roasted peppers, while cayenne brings the heat. Adjust proportions to your desired spice level.

Example Dishes: stews, dips, marinades, dressings

Measurement Guidance: Use 2 teaspoon smoked paprika and 1⁄4 to 1⁄2 teaspoon cayenne pepper per 1 tablespoon harissa paste

2. Korean or Chinese or Indonesian Chili Paste

Why it Works: Chili pastes like gochujang and sambal oelek pack serious flavor from fermented peppers and garlic. They bring sweetness and heat.

Example Dishes: stir fries, marinades, broths, dipping sauces

Measurement Guidance: Substitute 1:1 ratio

3. Ground Aleppo Pepper

Why it Works: Aleppo peppers are common in harissa and offer a fruity, moderately spicy flavor. Grind them for a paste-like texture.

Example Dishes: flatbreads, hummus, stews, roasted veggies

Measurement Guidance: Use 2 teaspoon ground Aleppo per 1 tablespoon harissa paste

4. Chipotle Pepper and Adobo Sauce

Why it Works: The smoky dried chipotle and concentrated adobo perfectly replace harissa’s depth.

Example Dishes: tacos, enchiladas, sandwiches, burgers, dips

Measurement Guidance: Mix 2 teaspoon minced chipotle with 2 teaspoon adobo sauce per 1 tablespoon harissa

5. Chili Powder and Tomato Paste

Why it Works: Choose a chili powder containing cumin, coriander, and garlic like a berbere blend. Tomatoes offer sweetness and texture.

Example Dishes: curries, soups, stews, braises

Measurement Guidance: Mix 2 teaspoon ground chili peppers with 1⁄2 teaspoon tomato paste per 1 tablespoon harissa paste

6. Harissa Powder and Olive Oil

Why it Works: Whisk together for an instant paste replacement. Vary oil amounts to reach the desired texture.

Example Dishes: stir-fries, roasted veggies, sandwiches, pizza, wraps

Measurement Guidance: Whisk 2 teaspoon harissa powder into 2 teaspoon olive oil per 1 tablespoon harissa paste

7. Sriracha, Smoked Paprika and Lemon Juice

Why It Works: Adds sweet chili flavor, smokiness and brightness. Adjust the lemon to balance the heat.

Example Dishes: stir-fries, burgers, wings, meatballs, eggs

Measurement Guidance: Mix 11⁄2 teaspoon sriracha, 1⁄2 teaspoon smoked paprika, and 1⁄4 teaspoon lemon juice per 1 tablespoon harissa paste

8. Carolina Reaper Hot Sauce

Why It Works: One of the hottest chile peppers, it packs an intense spicy flavor. Use sparingly.

Example Dishes: chili, curries, wings, pork

Measurement Guidance: Start with 1⁄4 teaspoon and adjust up for more heat

9. Peri Peri or Piri Piri Hot Sauce

Why it Works: Originating from Portuguese colonies in Africa, this vinegary sauce carries serious heat that mimics harissa beautifully.

Example Dishes: chicken, seafood, stews, chilis

Measurement Guidance: Use a 1:1 ratio

10. Chili Flakes or Crushed Red Pepper

Why it Works: These dried, crushed chiles offer concentrated spice and bright red flecks like harissa paste. Combine with oil, spices, and garlic.

Example Dishes: pasta, pizza, flatbreads, dressings, dips

Measurement Guidance: Start with 3 teaspoon chili flakes per 1 tablespoon harissa paste

11. Spicy Tomato Salsa

Why it Works: The garlic, spices, and vinegar match Harissa’s flavor. Adds texture from chunks of tomato and red chili peppers.

Example Dishes: tacos, enchiladas, tostadas, sandwiches, wraps, meat

Measurement Guidance: Use a 1:1 ratio

12. Harissa Chili Sauce

Why It Works: Often less spicy than paste, sauce captures that signature flavor beautifully.

Example Dishes: curries, stews, tagines, braises

Measurement Guidance: Use a 1:1 ratio

13. Garlic Chili Sauce or Chili Garlic Sauce

Why It Works: This Chinese condiment packs a serious garlic flavor and moderate heat from chili peppers and vinegar.

Example Dishes: stir-fries, grilled meats, soups

Measurement Guidance: Use a 1:1 ratio

14. Homemade Harissa Powder

Why It Works: Make your own by toasting and grinding spices like cumin, caraway seeds, coriander, paprika, and chili peppers in a blender. The homemade blend allows you to control flavors.

Example Dishes: Use as dry rub on meats or whisk into oil for quick paste

Measurement Guidance: Start with a 2:1 ratio powder to regular harissa paste

15. Fermented Chili Sauce or Paste

Why It Works: The tanginess from vinegars like apple cider vinegar used in the fermentation process gives a similar flavor to harissa's funkiness.

Example Dishes: stir-fries, noodle bowls, curries, stews, dressings

Measurement Guidance: Use a 1:1 ratio

16. Moroccan Spice Blend and Olive Oil

Why It Works: Many Moroccan spice mixes contain warm spices like cumin, coriander, caraway and paprika along with garlic and chili powder or flakes.

Example Dishes: tagines, curries, roasted veggies

Measurement Guidance: Whisk together using a 2:1 ratio of spice blend to regular harissa paste

17. Homemade Chili Oil with Red Pepper Flakes

Why It Works: Infusing olive oil controls the heat level.

Example Dishes: pasta, pizza, stir-fries, eggs, sandwiches.

Measurement Guidance: Add 2 tablespoon pepper flakes per 1 cup oil. Use 2 teaspoon infused oil per 1 tablespoon harissa paste.

18. Thai Red Curry Paste

Why It Works: With a similar chili flavor base, it offers creamy coconut milk for sweetness.

Example Dishes: curries, soups, stir-fries with coconut milk

Measurement Guidance: Use a 1:1 ratio

19. Ancho Chili Powder and Garlic

Why It Works: Smoky, moderately spicy ancho powder has a similar flavor profile.

Example Dishes: Tex-Mex dishes, chili, taco meat

Measurement Guidance: Mix 2 teaspoon ancho powder with 1⁄2 teaspoon garlic paste per 1 tablespoon harissa paste

20. Pureed Roasted Red Peppers

Why It Works: Fire-roasting adds a smoky depth similar to Harissa’s flavor. Adjust seasonings to taste.

Example Dishes: flatbreads, sandwiches, pasta, pizza, wraps, dips

Measurement Guidance: Use a 1:1 ratio

21. Tunisian Bharat

Why It Works: This slightly sweet pepper paste common in Tunisian cooking offers similar harissa-like heat.

Example Dishes: stews, tagines, braises, soups

Measurement Guidance: Use a 1:1 ratio

22. Rose Harissa

Why It Works: This fragrant Moroccan harissa variety works beautifully with its floral, fruity notes.

Example Dishes: tagines, curries, dressings, dipping oil

Measurement Guidance: Use a 1:1 ratio

23. Spicy Brown Mustard

Why It Works: The tangy zip of spicy brown mustard replicates some of the chili burn. Whisk in other spices.

Example Dishes: dressings, sandwiches, burgers, wraps, flatbreads

Measurement Guidance: Start with 3 teaspoon mustard per 1 tablespoon harissa paste

15 Dishes That Use Harissa Paste

Not sure how to use harissa? This flavor-packed condiment shines in these delicious recipes:

1. Harissa Chicken Wings: Harissa paste coats the chicken wings before baking them, helping the spices adhere while infusing flavor and heat. It works with shrimp, too! Harissa Substitute: peri-peri or sriracha sauce
2. Spicy Harissa Burgers: The harissa paste is mixed right into the ground beef before forming burger patties to add moisture and a big, spicy flavor. Harissa Substitute: sambal oelek or chili garlic sauce
3. Harissa and Honey Roast Salmon: The harissa paste is blended with honey and olive oil to create a sweet and spicy marinade for salmon fillets. Harissa Substitute: Blend of honey, olive oil, lemon juice and Korean chili paste (or sambal oelek)
4. Harissa Roasted Vegetables: The raw vegetables are tossed with harissa paste blended into olive oil, which evenly coats them with spice and rich flavor - the best roasted vegetables! Harissa Substitute: Mixture of olive oil, homemade harissa powder, salt and pepper
5. Tuna Harissa Melt Sandwich: The harissa paste mixes into tuna salad, infusing spice and depth of flavor in each bite. Harissa Substitute: Chipotle peppers with adobo sauce
6. Harissa Turkey Meatballs: Ground turkey gets rolled into balls and then sautéed with harissa paste, adding sweet heat to each bite. Harissa Substitute: Sweet paprika and pepper flakes
7. Harissa Noodle Bowls: The harissa paste is stirred into broth with onions and garlic, creating a spicy, aromatic noodle bowl base. Harissa Substitute: Chili garlic sauce or fermented chili paste
8. Spicy Harissa Hummus: Traditional hummus gets spiced up with nutty harissa paste blended in for seriously delicious flavor. Harissa Paste Substitute: Red pepper flakes and ground cumin
9. Moroccan Chicken Tagine: Harissa paste builds a delicious depth of flavor in the broth, along with olives, lemon, and spices. Harissa Paste Substitute: Replace harissa with a mixture of Moroccan spices like cumin, caraway seeds, coriander simmered in apple cider vinegar and olive oil to taste.
10. Harissa Beef Chili: The harissa paste is stirred into beef chili, filling it with rich spice and moderate heat, contrasting the tomatoes. Substitute for harissa paste: For harissa beef chili, use ancho chili powder blended with garlic paste instead of harissa paste.
11. Chicken Harissa Flatbread Pizza: Harissa sauce makes the base topping for flatbreads topped with chicken, onion, and peppers for next-level naan pizza. Substitute for harissa paste: harissa sauce or peri-peri hot sauce
12. Harissa Potato Salad: The mayonnaise-based potato salad mixes with harissa paste for great flavor and texture contrast to the potatoes. Best substitutes for harissa paste: Sambal oelek or Korean chili paste
13. Harissa Mac and Cheese: Harissa paste blends directly into the cheesy sauce, infusing trails of heat and savoriness in each bite. Best substitutes for harissa paste: Mix cayenne pepper and smoked paprika into the cheese sauce
14. Spicy Harissa Beef Stew: Harissa paste seasons a rich beef stew, filling it with warmth and slow-building spice. Harissa Substitutes: homemade harissa powder blend or commercial blend
15. Harissa Salmon Cakes: The harissa paste mixes with salmon, breadcrumbs, egg, and herbs to make incredible flavor and texture inside the patties. Harissa Substitutes: Greek yogurt mixed with lemon juice, smoked paprika, and a small pinch of cayenne pepper

5 Reasons for Seeking Celery Substitutes

• Allergies: Substitutes provide a safe alternative for those with celery allergies, avoiding discomfort like itching or swelling.
• Taste Aversion: If you do not like celery's earthy, bitter flavor, milder options can better suit your palate.
• Dietary Restrictions: In the case of low-sodium or low-carb diets, substitutes without celery's sodium or carbs are essential.
• Texture Preferences: If you prefer a different mouthfeel, substitutes with alternative textures can cater to your taste.
• Availability and Seasonality: Substitute celery alternatives ensure consistent availability, even when celery isn't in season.

The 20 Best Celery Substitutes

1. Cucumber

Why It Works: Cucumber offers a similar crisp and watery crunch as celery, making it an excellent substitute. Its mild, refreshing taste complements a variety of dishes.

Measurements: Use an equal amount of cucumber as you would celery in salads, sandwiches, and snacks.

2. Green Bell Pepper

Why It Works: The green bell pepper provide a satisfying crunch and a mild, slightly sweet flavor. They work well in both raw and cooked applications.

Measurements: Substitute an equal amount of green bell pepper for celery in stir-fries, soups, and casseroles.

3. Fennel

Why It Works: Fennel and fennel stalks has a crisp texture and a subtle licorice-like flavor that can mimic celery's aromatic qualities in dishes. It's particularly suited for soups and salads. Fennel seeds can be used in the same way as celery seeds.

Measurements: Use about 1 cup of sliced fennel for every cup of chopped celery in soups and salads.

4. Leeks

Why It Works: Leeks offer a mild onion and garlic flavor, adding depth to dishes where celery is a background note. They work well in soups and sautéed dishes.

Measurements: Use an equal amount of sliced leeks in soups and sautéed recipes.

5. Spinach

Why It Works: Spinach provides a tender texture and a mild, earthy flavor. It's an excellent celery substitute in recipes where the vegetable contributes mainly to texture.

Measurements: Substitute spinach leaves for celery in green smoothies or as a filling in sandwiches, using an equal amount by volume.

6. Carrots

Why It Works: Carrots offer a sweet, crisp texture and earthy flavor that can complement or substitute celery in a variety of dishes.

Measurements: Use an equal amount of chopped carrots in recipes like soups, stews, and casseroles.

7. Green Onions (Scallions)

Why It Works: Green onions bring a mild onion-like flavor and a pleasant crunch to dishes, suitable for both raw and cooked applications.

Measurements: Substitute an equal amount of chopped green onions for celery in salads, stir-fries, and garnishes.

8. Jicama

Why It Works: Jicama offers a crunchy texture and a slightly sweet, nutty flavor, making it a refreshing substitute in salads and raw dishes.

Measurements: Use an equal amount of jicama in salads or as a dipper for snacks like celery.

9. Radish

Why It Works: Radishes provide a peppery crunch and a slightly spicy flavor, adding a zesty kick to salads and dishes.

Measurements: Use an equal amount of sliced radishes in salads and as garnishes.

10. Water Chestnut

Why It Works: Water chestnuts offer a crisp, crunchy texture and a subtle, nutty taste, ideal for Asian stir-fries and salads.

Measurements: Substitute an equal amount of sliced water chestnuts in stir-fry dishes.

11. Green Apple

Why It Works: Green apples bring sweetness and crunch to dishes, making them a suitable alternative in salads and snacks.

Measurements: Use an equal amount of diced green apple in salads or as a dipper.

12. Green Beans

Why It Works: These vegetables offer a crisp texture and a mild, green flavor, making them a versatile substitute for celery in various recipes.

Measurements: Replace celery with an equal amount of chopped beans in soups, salads, and casseroles.

13. Broccoli

Why It Works: Broccoli provides a hearty texture and a mild, slightly bitter taste, making it a great celery substitute in cooked dishes.

Measurements: Use an equal amount of broccoli florets in stir-fries, casseroles, and soups.

14. Bok Choy

Why It Works: Bok choy offers a crunchy stem and a mild, cabbage-like flavor, commonly used in Asian cuisine.

Measurements: Substitute an equal amount of sliced bok choy stems in stir-fries and soups.

15. Kohlrabi

Why It Works: Kohlrabi provides a crisp texture and a slightly peppery flavor, ideal for salads and raw dishes.

Measurements: Use an equal amount of kohlrabi in salads or as a snack.

16. Leek

Why It Works: Leeks offer a mild onion and garlic flavor, adding depth to dishes where celery is a background note. They work well in soups and sautéed dishes.

Measurements: Replace celery with an equal amount of sliced leeks in soups and sautéed recipes.

17. Asparagus

Why It Works: Asparagus provides a tender yet crisp texture and a mildly earthy flavor, suitable for various cooked dishes.

Measurements: Use an equal amount of chopped asparagus in recipes like stir-fries and casseroles.

18. Cabbage

Why It Works: Cabbage offers a crisp texture and a slightly sweet or peppery flavor, making it a versatile substitute in salads and slaws. Chinese cabbage works too.

Measurements: Substitute an equal amount of shredded cabbage in salads and coleslaw.

19. Celery Seeds

Why It Works: Ground celery seeds make a good celery substitute because they carry an intense, concentrated celery flavor, making them a perfect seasoning option for a wide range of dishes. Whether you're seasoning soups, salads, or sauces, celery seeds can mimic the aromatic essence of fresh celery. They also add a subtle crunch to some recipes.

Measurements: When using celery seeds, remember that a little goes a long way. Start with a small amount and taste as you go, as their flavor can quickly become overpowering.

In recipes that call for ground celery seed, you can easily grind whole celery seeds to the desired consistency using a spice grinder or mortar and pestle. Additionally, if you're looking for a celery-flavored salt, you can blend celery seeds with regular salt to create celery salt, which can be used in moderation to season your dishes.

Typically, 1 teaspoon of ground celery seed or celery salt can be a good starting point for many recipes, but always adjust based on your personal taste preferences.

20. Celery Root (Celeriac)

Why It Works: This vegetable has a similar flavor to celery but a different texture. This root vegetable ideal for soups, mashes, and purees.

Measurements: Use an equal amount of peeled and diced celeriac in soups and mashed potato recipes.

These versatile substitutes offer a range of flavors and textures to match various culinary needs. When replacing celery, adjust quantities to maintain the desired taste and texture in your dishes.

How to Choose a Celery Substitute

When selecting a celery substitute, several factors come into play to ensure your dish's success. Consider the following aspects: crunch, color, flavor and texture, as well as whether you're using the substitute in a raw or cooked application.

Below, we'll explore which substitutes from the list of 20 options work best for each criterion.

1. Crunch

• Raw: For dishes where celery contributes a crisp, refreshing crunch, substitutes like cucumber, jicama, radish, green bell peppers, green apples, and water chestnuts are excellent choices. Rainbow chard stalks have the same texture and flavor as celery stalks. These options offer a satisfying texture similar to celery when consumed raw.
• Cooked: If you're replacing celery in cooked dishes where you want to maintain some crunch, consider using green beans, broccoli, or asparagus. These substitutes retain their texture when lightly cooked.

2. Color

• Raw: When seeking a vibrant, colorful substitute for celery in raw dishes, cucumber, radish, green bell peppers, and jicama offer attractive hues that can brighten up salads and snacks.
• Cooked: In cooked dishes, green beans, broccoli, and asparagus maintain their green color, making them visually appealing alternatives to celery.

3. Flavor and Texture

• Raw: If you're looking for a celery substitute with a mild, refreshing flavor similar to celery, cucumber is a top choice. Jicama also offers a slightly sweet, nutty flavor that can complement various raw dishes. Radish adds a peppery kick, while green bell peppers provide a mild, slightly sweet flavor.
• Cooked: In cooked dishes, consider using substitutes like green beans, broccoli, or asparagus, as they offer a mild, earthy flavor and a firm texture that can mimic celery's presence without overpowering the dish.

Common Culinary Uses of Celery

Celery is a versatile ingredient that finds its way into numerous culinary creations. From adding crunch to salads to enhancing the flavor of soups and stews, its applications are diverse. Below, we'll explore the various ways in which celery is commonly used in the kitchen:

1. Salads

Celery is a versatile ingredient in salads, often providing a crisp and crunchy texture to classics like potato salad, tuna salad, and chicken salad.

Best celery substitutes: cucumber, jicama, radish, green bell pepper, water chestnut

2. Soups and Stews

In soups and stews, celery is a crucial component of mirepoix, the classic French flavor base, along with onions and carrots, adding a savory depth to the broth. In Latin cuisine, celery often features in sofrito, where it joins other aromatic ingredients like onions and bell peppers to create a rich, flavorful foundation for hearty soups and stews, such as bolognese, shepherd's pie, venison stew, and caponata.

Best replacement for celery: leeks, celery root (celeriac), carrots, onion and bell peppers, green onions (scallions), cabbage

3. Snacks and Dips

Celery is a go-to choice for raw snacks and dips, often cut into sticks for easy dipping into hummus, peanut butter, homemade ranch dressing, or guacamole. Its natural crunchiness adds a satisfying element to snack platters, and its mild flavor pairs well with various dips, making it a versatile choice for gatherings.

Best replacement for celery: bell peppers, cucumber, jicama

4. Stir-Fries

In stir-fries, celery is sliced thinly and added to the wok, providing a satisfying crunch and subtle flavor while absorbing the stir-fry sauce. Its crisp texture complements other vegetables and proteins, contributing to the dish's overall texture and balance of flavors.

Best celery alternatives: Green beans, broccoli, asparagus

5. Juices and Smoothies

In juices and smoothies, celery is commonly blended for its mild, refreshing flavor and high water content, contributing to the overall hydration and healthiness of the beverage. Its crisp texture and neutral taste make it an excellent addition to green juices and smoothies, balancing out bolder flavors from fruits and vegetables.

Best substitute for celery: Spinach, cucumber, bell peppers

6. Casseroles

In casseroles, celery is often diced and included to provide a mild, savory note and contribute to the overall flavor profile. It also adds a pleasant crunch to the casserole, enhancing its texture.

Best celery substitutes: Carrots, kohlrabi, green beans

7. Sauces and Gravies

In sauces and gravies, celery is finely chopped and used in mirepoix or similar flavor bases to build complexity and depth of flavor. Its natural umami and aromatic qualities enhance the sauce's taste, providing a balanced and savory component.

Best substitute for celery: Celery seeds (for seasoning)

8. Sandwiches

Celery is typically used in sandwiches as thin, crunchy slices that add a refreshing textural contrast to fillings like egg salad, chicken salad or tuna salad. Its mild, earthy flavor complements a variety of sandwich ingredients.

Best celery substitute for celery: Green onion (scallions)

9. Pickles and Relishes

In pickles and relishes, celery is often finely chopped and mixed with other vegetables and spices to create a flavorful and crunchy condiment. Its crisp texture and mild taste contribute to the overall character of the pickle or relish.

Best celery substitute: Cabbage

10. Sautéed or Roasted Side Dishes

In sautéed or roasted side dishes, celery is commonly diced and sautéed with other vegetables to add a subtle savory flavor and maintain a satisfying crunch when cooked. It complements the dish's overall texture and enhances its savory profile.

Best celery substitutes: Green beans, broccoli, asparagus

11. Stuffing and Dressings

In stuffings and dressings, celery is finely chopped and included to provide a mild, savory depth of flavor and a pleasant crunch. Its presence enhances the overall taste and texture of the dish, whether used in classic Thanksgiving stuffing or as a component of other dressings.

Best celery alternatives: Leeks, celery root (celeriac)

12. Baking

In baking, celery is rarely used as a primary ingredient but occasionally as a subtle addition to savory breads or rolls, where it imparts a mild, earthy flavor. Its presence is most common in stuffing or dressing recipes for poultry, where it adds depth and aroma to the dish.

Best celery alternatives: Celery seeds

Some of these cassava flour substitutes might be suitable for gluten-free or grain-free diets. Some might not. So read their packaging carefully before you use them in your cassava flour recipe.

In essence, cassava flour is one of the most popular flours in Asia. Its use is also slowly on the rise in European kitchens. This is mostly due to the fact that gluten-free diets are becoming ever more popular. 

So, explore the joys of cooking with cassava flour and cassava flour substitutes. I have a feeling you'll be using wheat flour alternatives from now on!

cassava flour substitutes – gluten free and healthy

Cassava flour is a vital ingredient to those intolerant to gluten or who suffer from wheat or grain allergies. Some of these cassava flour substitutes will also share these characteristics.

However, before we get into explaining which cassava flour alternative is the best, learn all there is to know about cassava. In summary, it is a very interesting ingredient.

what is cassava flour?

Cassava flour is flour made from cassava, a shrub whose origin is in South America. You might also know cassava by these names:

• macaxeira
• aipim
• manioc
• yuca (in Spanish)
• Brazilian arrowroot

In essence, it is a subtropical and tropical, edible, starchy root. It is long and has very firm flesh. It can grow up to 0.3 metres or approximately 12 inches long. The exterior is rough and brown. The interior is white, almost chalky. Altogether, the cassava is extremely rich in starch.

In third world countries and the developing world, cassava is an integral part of the daily diet. Do you know why? Simply because it is one of the most durable roots that can withstand extreme heat and droughts.

Practically, it can grow in very unfavourable environments. That being said, Nigeria is one of the largest producers of cassava. In addition, Thailand is the leading exporter of its dried form.

When cassava is dried to a powder, it is actually called tapioca. When it is in its granular form, you might know it as garri.

cassava taste and nutrition

The taste of cassava is quite bland actually. That's probably why it's made into a flour, although there are sweet varieties of cassava.
Cassava is made up of these nutrients:

• 60% water
• 1% protein
• and 38% carbohydrates (hence it's an excellent diet supplement as it is a great source of energy)

cassava flour candida

If you are on a gluten-free diet, paleo diet or candida diet, then cassava flour is excellent. To read about candida, click right here.

cassava flour recipes

There are many recipes you can make with cassava flour. First, you can consider making cassava flour tortillas or flatbreads.

You can also make cassava flour pancakes, which will be gluten-free. In fact, you can make any recipe with cassava flour if you use it as a substitute for the other flour in the recipe.

You can also use cassava flour for making these gluten-free dishes:

• gluten free barbecue sauce
• or gluten free spaghetti Bolognese

For more cassava-based dishes, check out this list here.

can I substitute cassava flour with all-purpose flour?

The answer is yes. Although, the all-purpose flour will not be as healthy or be gluten-free. Nevertheless, you can substitute with a 1:1 ratio as with other flours such as wheat. 

best cassava flour substitutes

Check out these best cassava flour substitutes. They might save your future cassava flour recipes.

almond flour substitute

This is one of the top cassava flour substitutes. You can substitute with this at a 1:1 proportion. Almond flour is completely gluten-free and is also very low on carbohydrates. It’s made of ground skinless almonds and it makes a fabulous flour substitute in savoury as well as dessert recipes.  

Continue Reading

tapioca flour

Tapioca flour is almost the same as tapioca starch. They are both from the cassava plant. It has a neutral taste profile and thickens food very quickly. The best part is, that it is completely gluten-free. Add tapioca flour at the end of your cook for best results. Also, don’t combine the tapioca flour with milk, because it might turn slimy. 

Continue Reading

tapioca starch

This is an excellent substitute for cassava flour. Tapioca starch is basically derived from ground cassava, so it carries similar properties. For example, it is also gluten-free. It is known as the Aztec thickener because it was already in use by the Aztecs in roughly 6000 B.C.

Continue Reading

potato starch

Just like cornstarch, this is a worthy substitute. Plus, it’s an excellent alternative as a thickener in meaty stews or in curries. You can also use these potato starch substitutes.

Continue Reading

arrowroot flour

Unlike tapioca, arrowroot doesn’t share the same plant family. Arrowroot is more of a thickener which has the properties of cornstarch. In comparison to cassava flour, it is also a gluten-free flour.

However, please note that it works best as a cassava flour substitute if you combine it with other flours. Lastly, arrowroot flour is very simple to digest, so it’s perfect if you suffer from any digestive problems.

Continue Reading

rice flour

This flour is made out of milled rice. It is called rice powder. You can use it as a thickening agent or an alternative for cassava flour as well as wheat flour.

Continue Reading

chickpea flour or garbanzo flour

Again, this is another gluten-free flour. It is very nutritious as it originates from garbanzo beans. Most noteworthy, this flour is high in fibre.

Continue Reading

cornstarch flour

This is one of the cassava flour substitutes that’s the most accessible. Treat the cornstarch flour similarly to tapioca flour. They are interchangeable.

Continue Reading

spelt flour

You might also know spelt as dinkel wheat or hulled wheat. It goes back to 5000 B.C. Also, it is an excellent source of protein and vitamin B. Careful though, spelt flour has gluten!

Continue Reading

masa harina

Masa harina is a very special flour. It’s a very common flour used in the Latin Americas and it yields excellent results for Latin American cuisine. If in doubt, check out these masa harina substitutes.

Continue Reading

oat flour

Oat flour is another gluten-free flour that you can find. It’s very high in protein which makes it very suitable for a vegetarian or vegan diet. 

Continue Reading

all-purpose flour

When in doubt, this is also a substitute for actually any type of flour. However, beware because it is not gluten-free. Use this cassava flour alternative only if you don’t have any gluten allergies. 

Continue Reading

Vanilla Essence vs Vanilla Extract

In fact, the issue of vanilla essence vs vanilla extract throws up quite large differences, particularly when it comes to natural flavours and how these ingredients are made. Therefore, pay close attention to your ingredients and how you use them.

difference between vanilla essence and vanilla extract

Both vanilla extract as well as vanilla essence are used to flavour food. For instance, both can be added into cakes, custards, ice cream recipes and other desserts to produce that lovely, soft vanilla flavour.

For instance, you can easily find these two in these simple dessert recipes:

• tin roof ice cream - a silky smooth ice cream with notes of honey
• Maltesers cheesecake or biscoff cheesecake - with an extra kick of vanilla flavour
• vegan sweet potato pancakes - with the addition of the vanilla essence or vanilla extract, it has just the right amount of sweetness
• almond brittle - a crunchy and nutty dessert
• cream cheese frosting - a cake wouldn't be complete without perfectly flavoured frosting

However, prior to discovering the uses, similarities and differences between vanilla essence vs vanilla extract, let's explore vanilla.

vanilla beans

Sometimes, it's just better to cook with ingredients which are natural. For instance, instead of wondering what the difference between vanilla essence vs vanilla extract is, just use fresh vanilla beans.

Believe it or not, vanilla comes from Vanilla orchids, a flat-leaved vanilla flower which is native to Mexico. The term vanilla comes from the Spanish word 'vaina', which translates to sheath or pod. As such, vanilla beans are located inside vanilla pods which look like long, thin brown fruit stems. The vanilla flower has been cultivated all the way back to Aztec times. In fact, vanilla only arrived in Europe in the mid-16th-century via the Spanish conquistador Hernan Cortes.

Today, vanilla is cultivated all over the world. That said, Madagascar and Indonesia produce almost 65% of the world's supply of vanilla.

In sum, there are three common types of vanilla:

1. Mexican vanilla - also known as Mesoamerican vanilla
2. Bourbon vanilla - from the Ile Bourbon
3. Madagascar vanilla - produced all across the islands of the Indian Ocean

So, no matter the difference between vanilla essence vs vanilla extract, both were most likely made from the above-mentioned types of vanilla.

how to prepare vanilla beans

Take a sharp knife and make a long insertion in the middle of the pod. Use your fingers to open up the vanilla pod, exposing you to tons of small vanilla beans. Then, take the blade of the knife and run it along the inside of the pod in one direction. In this step, you should be basically scooping up the vanilla beans. You can also do this with a less sharp knife or small teaspoon if you feel more comfortable with less sharp objects.

Once you have your vanilla beans, you are ready to cook!

Here's a vanilla-based recipes which call for fresh vanilla beans:

• risalamande - the national Danish Christmas dish

However, I understand that sometimes, it's just easier to go for the essence or extract as the preparation is less time-consuming. Basically, all you have to do is open the lid and pour the right amount into your dessert.

vanilla extract ingredients

Again, there is quite a significant difference between vanilla essence vs vanilla extract. First of all, vanilla extract is made in a natural way from natural ingredients. It is made by soaking the vanilla pods in an alcohol solution which also contains water.

The vanilla flavour is thus absorbed by the liquids. Since it is a natural product, cooks lean towards using this ingredient, especially when it comes to making a homemade custard, creme anglaise or panna cotta.

vanilla extract substitute

Excellent substitutes are vanilla essence, beans (best choice), paste or syrup.

vanilla extract price

The price can range anywhere from £6 - 15, depending on the quality and the use of premium vanilla beans.

vanilla essence ingredients

Compared to vanilla extract, vanilla essence is synthetically made. Indeed, artificial vanilla flavouring is a reasonable umbrella term for it. I recommend reading the labels, because goodness knows what additives and colourants the essence contains. Always double check for artificial content.

vanilla essence substitute

Other jars of vanilla flavouring, vanilla extract (best choice), beans, paste or syrup.

vanilla essence price

Since vanilla essence is a synthetic product, it is a lot cheaper. You can find jars from £2.50 - 6.00. Naturally, I suggest to always opt for the fresher and higher quality alternative. Your recipes will taste a lot better.

vanilla bean paste

Now as if the confusion with vanilla essence vs vanilla extract wasn't enough, there is also an ingredient known as vanilla paste. In essence, vanilla paste is a mix between vanilla extract and vanilla powder. Most of the time, it is made with fresh ingredients, without the use of additional artificial flavouring.

Vanilla bean paste is an excellent alternative for both vanilla essence and extract. You can use the paste in these easy recipes:

• peppermint ice cream
• pineapple ice cream
• hokey pokey ice cream
• Christmas pavlova wreath

Did you know the difference between vanilla essence vs vanilla extract? Which one do you prefer to cook with? Let me know in the comments section below.

This winter vegetable is easy to use and tastes great in many different recipes, but sometimes you may want a substitute for parsnips. If that’s the case, here are the best parsnip substitutes.

The 12 Best Parsnip Substitutes

Are you looking for a parsnip Substitute? In this comprehensive list you'll learn 12 ideas for an alternative.

Sweet potatoes

Sweet potato is a root vegetable with an orange color and a similar texture to a regular potato. Sweet potato has a sweet taste, as its name indicates, and is often used in place of potato for similar recipes like a mash or fries.

They can be roasted, fried, purée, or sautéed. You can really do anything with them.

If you want to use sweet potatoes to replace parsnip, use them in recipes where they are eaten uncooked. They have different flavors and different colors, but they’ll have a similar texture when raw.

Continue Reading

Celery root

Celery root, also known as celeriac, is not the same as celery. And it is not the root of a celery stock. It is a bulbous root with a white inside that can be peeled and eaten in soups and stews, or even raw.

Celeriac is traditionally considered a winter vegetable, and after a little peeling, it is quite easy to manage. Celeriac has a nutty taste and can be used as a substitute for parsnips in mashes or in a side dish where you’re using a medley of vegetables or are roasting them.

Celery root is a good substitute for parsnip for many different dishes, whether it’s raw or cooked. The two have a similar crunchy texture, but parsnips are a bit sweeter than celery root, so note that when you are cooking anything with a sweetener.

Continue Reading

Jicama

Another great root vegetable that you could use in place of parsnips is jicama. This veggie is white on the inside. It’s almost like a cross between an apple and a potato, as it tastes like apples but has the texture of a spud.

Jicama has a lot of health benefits, like vitamins and antioxidants, and can be eaten raw or cooked. It tastes sweet plain, but it does a good job of taking on other flavors, so it’s a really versatile root vegetable that doesn’t get used that often. It can be used in place of parsnips in raw recipes or cooked.

Jicama does have a fruitier flavor than parsnips, so make sure you note that in your recipes. You may want to use it in recipes that are looking for something fruity, like a salad or a stir fry.

Continue Reading

Potatoes

We’re all very familiar with the potato. There are loads of different kinds, and they are one of the most versatile foods on the planet. Parsnips and potatoes can actually be used in very similar ways.

Instead of mashed potatoes, you can mash parsnips, or you can include parsnips in your mash. Potatoes are great with other veggies and vegetable soups, alongside roast beef, or eaten with an orange carrot, and so are parsnips.

You can really use the two interchangeably, making potatoes one of the best foods to substitute parsnips.

Continue Reading

Salsify

Salsify, or oyster plant, is dark on the outside, but on the inside, it is a cream-colored root veggie. Salsify has a very similar look to parsnips, and, as suggested by its alternative name, has an oyster-like taste, which is why it is called oyster plant.

This vegetable is great to replace parsnips because it can be used in a variety of ways. It can be stir-fried, mashed, put in stews or soups, eaten and salads, or even sautéed.

Continue Reading

White carrots

If you haven’t ever tried a white carrot, you need to whether you are using it to replace parsnips or not.

White carrots look almost identical to parsnips because of their color, but they are indeed a carrot, they just lack pigmentation.

White carrots are very healthy and can be consumed and cooked with just like a regular carrot. They have a mild flavor and a sweet flavor that makes them more appealing than orange carrots to some.

Continue Reading

Orange carrots

Orange carrots, which are sometimes in the form of baby carrots, are a vegetable we’re all familiar with. They have an earthy taste and sometimes a bitter taste, but they're a very healthy vegetable that can be used in so many ways.

They’re very easy to swap out with parsnip recipes because of their similar texture. They do differ in taste, though, so note that if you are going to use them raw.

However, roasted parsnips and roasted carrots both have a sweet flavor, so carrots are a good alternative for parsnips in roasted recipes.

Continue Reading

Turnip

Turnip is a white and purple bulbous vegetable that comes from the ground. Turnips are crunchy when raw, and, like most other vegetables in its family, take on a softer texture when they cook.

A turnip can be used in place of parsnips in many recipes due to the slight sweetness.

Continue Reading

Radish

A radish is a tiny little vegetable with a red outside, white inside, and peppery flavor. These bite-sized healthy vegetables are most often eaten plain or found in salads, but they can be roasted or put in soups and stews.

If you prefer a pepper taste to a sweet taste, radishes would be a good substitute for parsnips.

Continue Reading

Rutabaga

Another underutilized vegetable is the rutabaga. Unfortunately for rutabaga, this is not the most appetizing vegetable, which could be partially responsible for its rather dismal reputation, but rutabagas are actually really wonderful.

They have a buttery taste and can be used like you would any of its similar vegetables. You can use it instead of parsnip in lots of recipes, and it is an excellent parsnip substitute if you do not like the parsnip taste.

Continue Reading

Kohlrabi

Kohlrabi is a type of cabbage. It’s sweet and peppery and has the texture of a broccoli or cauliflower stem. It’s softer than a parsnip, but it is still a good substitute, especially if you don’t want to have such a distinct flavor that a parsnip gives.

Kohlrabi can be cut up and eaten raw, cooked, puréed, and prepared in many other ways. It is an easy vegetable to manage and a good parsnip substitute if you can get your hands on one.

Continue Reading

Parsley root

One of the best substitutes for parsnips is parsley roots. Parsley root is very similar in look, and texture to parsnip, but a parsnip is a little earthier in taste.

Parsley root is easier to substitute for a parsnip because once it’s peeled, you can do just about anything with it. It’s great and soups and stews and tastes wonderful on salads.

You’ll find yourself reaching for this vegetable any time you need a substitute for parsnips.

Continue Reading

Some Fabulous Parsnip Recipes For You To Enjoy

• Honey Roast Parsnips
• Carrot and Parsnip Soup
• Parmesan Parsnips
• Carrot and Parsnip Mash

This article will help you identify them next time you come across them in your sandwich, on a pizza, or just at the supermarket.

Introduction: Pepperoncini vs Banana Peppers

You could consider this article a bit like a first date. It's a getting-to-know piece where you'll meet two peppers from the chili pepper family; pepperoncini peppers and banana peppers.

Like many, many foodies you'll have seen them pickled in fancy delicatessens, chopped up on salads, or mentioned as a reference point for heat on the Scoville scale.

But, it's very easy to mistake one for the other. They look similar, smell similar, and you guessed it, they taste similar. Which begs the question, how do you tell them apart?

The good news is, this article will give you the answers to that question!

So, how about we break them down and compare the difference between pepperoncini and banana peppers.

First we'll look at the SHU (Scoville Heat Units), then each pepper's weight, its skin and appearance, and the thickness of its walls. We'll also compare flavor, health benefits, and of course how you use it in cooking.

How hot is 'hot'?

This might seem like an obvious question, but is there a difference in heat levels between the two chili peppers? The answer will probably surprise you.

Basically, no, there isn't a massive difference when rated on the Scoville Scale. The Scoville scale is a measurement used for all foods with any heat, and pepperoncini and banana peppers are separated by next to nothing.

In fact, both peppers rate at 100-500 SHUs, which means they're packed full of flavor, but won't rip your head off with heat.

However, it's worth remembering that these peppers start off green (about 100 SHUs), and as they mature they turn red. That's when they get hotter! Just for reference, a bell pepper is rated as 0, and a jalapeno is about 8,000 SHUs!

Does size matter?

Don't laugh, it's a serious question when comparing pepperoncini vs banana peppers. Also, in the case of ghost peppers, which are tiny by comparison to other peppers, small can mean deadly.

Fortunately, that's not a problem with either pepperoncini or banana peppers, even if one is slightly larger than the other. Neither of these peppers will cause any ill effects to your health.

One of the quickest ways you might be able to tell these two peppers apart is their size. Although they may have a similar appearance when young (green), as they mature the pepperoncini can grow up to 50% longer.

On average, a banana pepper will grow to between 2 and 3 inches. The color will also change from palest green to light yellow, and finally to red which means they're ready for harvesting.

Conversely, pepperoncini peppers will grow between 2 and 5 inches and follow a similar coloration development going from green to red.

So, if it's longer, it's a pepperoncini, shorter, it's a Banana!

The finer details:

Next look at the tip of your pepperoncini vs banana peppers and you're bound to see a small, but significant difference. The narrow ends of pepperoncini peppers are rounder, like the tip of your finger. But banana peppers have a pointier end, more like a kitchen knife.

Another way to separate the two quickly is to look at the wrinkles on the skin, and the thickness of the walls. That's the fleshy part that you eat.  Pepperoncini are a little more crinkled, with high and low points. Whereas the banana pepper is a bit more rounded and even, like a bell pepper.

When it comes to wall thickness, pepperoncini walls are quite thin, which means they don't travel well and are better for topping salads and grilled meats. They're also great for pickling, as they'll absorb more liquid, and flavoring.

However, if it's a filled pepper you fancy eating, then you want the banana pepper. Because its walls are thicker and stronger, it is ideal for stuffing or transporting fresh over longer distances.

This is why you're more likely to see banana peppers in supermarkets and pepperoncini at farmers' markets.

Now, what about taste? That's the important part, right? The good news is they're both delicious. Pepperoncini have a sharper, more piquant flavor, whereas banana peppers are slightly sweeter and have a mellow and tangy flavor.

Pepperoncini vs Banana Peppers – are they healthy?

Absolutely! Both of these peppers are loaded with beneficial vitamins, including vitamin A, B, and C, not to mention they're a great source of iron. Also, because of their spicy hints, they're also awesome at increasing your metabolism, which aids weight-loss!

If that's not enough to sell you on these powerhouse peppers, how about they also improve blood circulation, can relieve clogged sinuses, and have also been found to relieve pain from arthritis?

Don't forget, they're also packed full of antioxidants, and are believed to help prevent some diseases like cancer, Alzheimer’s, and macular and cardiovascular diseases too!

Just remember, if they're pickled, then they'll have taken on a lot of sodium, which isn't great for your heart or kidneys!

Get cooking!

Feeling inspired after reading all of that? Good! Now, when it comes to cooking with pepperoncini or banana peppers, there are loads of recipes. Luckily for you, I have a host of great recipes here on Greedy Gourmet!

For instance, how about my Sweet Chili Chicken stir-fry? Or my super-comforting Venison chili to soothe away whatever ails you? What about a great marinade recipe? It's simply amazing for all sorts of dishes.

Don't forget, you can always search our suggestions for 'chili pepper' recipes here on Greedy Gourmet.

The Best Agave Syrup Substitutes

Consider texture, sweetness, and flavor when choosing an agave nectar substitute. Here are the top recommended swaps:

1. Maple Syrup

Why it works: With a similar consistency and sweetness level, this natural sweetener mimics agave nectar well in recipes.

Example dishes: Pancakes, baked goods, salad dressings.

Measurement: Use a 1:1 ratio.

2. Honey

Why it works: Honey, a natural sweetener, is an excellent substitute for agave nectar in texture, sweetness, and flavor.

Example dishes: Drinks, salad dressings, marinades, baked goods.

Measurement: Use a 1:1 ratio. Reduce liquids slightly to account for honey being thicker.

Brown Rice Syrup

Why it works: With its mild flavor, this ingredient won't overwhelm other ingredients. It has a similar consistency to agave nectar.

Example dishes: Baking, smoothies, oatmeal, granola.

Measurement: Use a 1:1 ratio.

3. Coconut Nectar

Why it works: Coconut nectar mimics the texture of this syrup and offers a lower glycemic impact. Coconut sugar is granulated nectar.

Example dishes: Smoothies, chia pudding, pancakes, curries.

Measurement: Use a 1:1 ratio when replacing this ingredient with coconut nectar.

4. Fruit Syrup

Why it works: Fruit syrups match agave nectar's liquid state and sweetness level. Choose neutral flavors.

Example dishes: Cocktails, salad dressings, glazes, oatmeal.

Measurement: Use a 1:1 ratio. Adjust sweetness to taste.

5. Corn Syrup

Why it works: With an equal consistency and sweetness, this liquid sweetener mimics agave nectar well. It's also budget-friendly.

Example dishes: Baking, glazes, salad dressings, smoothies.

Measurement: Use a 1:1 ratio.

6. Simple Syrup

Why it works: This syrup has a thin, pourable texture similar to agave nectar.

Example dishes: Cocktails, iced tea, popsicles.

Measurement: Use a 1:1 ratio.

7. Maple Sugar

Why it works: Maple sugar offers the same sweet maple flavor. For liquid needs, combine with water into a syrup.

Example dishes: Baked goods, oatmeal, sweetening beverages.

Measurement: Use ¾ cup maple sugar for every 1 cup of agave nectar. Add water as needed.

8. Date Syrup

Why it works: This natural sweetener provides more nutrients with less processing. It mimics agave texture.

Example dishes: Smoothies, oatmeal, salad dressings, marinades.

Measurement: Use a 1:1 ratio.

9. Brown Sugar

Why it works: Brown sugar provides a rich, caramel-like sweetness similar to the nectar.

Example dishes: Baked goods, sauces, dressings, oatmeal.

Measurement: Use a 1:1 ratio. Add extra liquid to account for less moisture in brown sugar.

10. White Sugar

Why it works: White sugar can be dissolved into a simple syrup to mimic agave's liquid texture.

Example dishes: Baking, cocktails, sauces, glazes.

Measurement: Mix 1 cup of white sugar into ¼ cup of hot water to replace 1 cup of agave nectar.

11. Blackstrap Molasses

Why it works: This option offers deep, rich, sweet notes similar to agave nectar.

Example dishes: Baking, barbecue sauces, marinades, cookies.

Measurement: Replace 1 cup of agave nectar with 1 cup of blackstrap molasses plus ¼ cup water or other liquid in the recipe.

Common Uses for Agave Nectar

Here are some of the most popular ways this syrup is used, along with the best substitutes for each application:

• Pancakes and Waffles: This nectar is commonly drizzled over pancakes and waffles as a syrup substitute. Agave substitutes: maple, honey, fruit syrup
• Cocktails and Beverages: The liquid state and neutral flavor make this ingredient a bartender's favorite for sweetening cocktails. Agave nectar substitutes: simple syrup, honey, maple
• Salad Dressings and Sauces: Agave smoothly blends into salad dressings, glazes, and other sauces that need sweetness. Agave nectar substitutes: honey, brown rice or maple syrup
• Baked Goods: Agave nectar sweetens and moistens muffins, cakes, cookies, and quick bread. Agave nectar substitutes: honey, brown sugar, brown rice or maple syrup
• Smoothies: The thin consistency makes agave nectar an easy sweetener to blend into smoothies. Substitute for agave nectar: honey, maple, fruit syrups.
• Hot Drinks: Agave nicely sweetens coffee, tea, hot toddies, and other heated beverages. Substitute for agave nectar: honey, maple, brown sugar syrup
• Yogurt and Oatmeal: Agave nectar mixes into yogurt, overnight oats, and hot oatmeal, providing sweetness. Substitute for agave nectar: brown rice or maple syrup, fruit syrup.
• Granola and Energy Bars: They help bind granola bars and add sweetness to homemade granola and trail mixes. Substitute for agave nectar: honey, brown rice or maple syrup
• Fruit Salads and Parfaits: Thinned with water or citrus juice, agave becomes a light syrup for fruit salads and parfaits. Agave nectar substitute: honey, maple, fruit syrups
• Meat and Seafood Glazes: Agave provides a touch of sweetness, caramelization, and sheen when glazing meats or fish. Substitutes for agave nectar: honey, maple, brown sugar syrup
• Popcorn and Snacks: Drizzled over popcorn or used to sweeten trail mixes, agave offers a sweet coating. Agave substitute: honey, brown rice, or maple syrup
• Ice Cream and Frozen Treats: Added to ice cream bases or blended into milkshakes, agave nectar lends its sweetness. Best agave nectar substitutes: honey, maple, high fructose corn syrup
• Candy Making: In specific candy recipes, agave nectar replaces part of the white sugar needed. Replace agave nectar: corn syrup, honey, brown rice syrup
• Fruit and Vegetable Dishes: Agave sweetens fruit compotes and adds sheen to roasted veggies. Good substitute for agave: maple, honey, brown rice syrup
• Cereals and Grains: Mix into hot cereals or sprinkle on yogurt bowls; agave sweetens plain grains. Good substitute for agave: brown rice syrup, maple, honey

You can use it to transform a pizza, elevate pasta, or bring that wow factor to your favorite salads. It's not always available, though, so many people wonder what, if anything, can fill in and bring that much-needed Mediterranean essence when you're all out of Italian seasoning.

Fear not! We've compiled a list of the very best Italian seasoning substitutes! There's bound to be a delicious alternative on this list, whether for sauce, stews, pizzas, or pasta.

The Best Substitute for Italian Seasoning

If you have all the ingredients, homemade Italian seasoning is the way to go. Make a big batch and keep it in your cupboard – you'll never have to worry about alternatives again!

1. Your own homemade Italian seasoning substitute

Making your Italian seasoning blend is the best way to make sure you always have some to hand. You only need to measure two tablespoons of oregano, basil, and parsley and one tablespoon of rosemary, thyme, sage, and marjoram.

Then, of course, you can add any extras to suit your tastes. Look at the ingredients above and add a small amount – a teaspoon or two will do.

Once you've got your blend, give it a mixture together and keep your homemade Italian seasoning in an airtight container, stored in a cool, dry place. It will stay fresh and fragrant for up to six months.

Mixed Herb Italian Seasoning Substitutes

2. Dried oregano & dried basil

Oregano and basil are the two staple herbs of Italian seasoning. As they're the most important, it stands to reason that combining the two makes for a decent Italian seasoning substitute if you can't get hold of the whole spice mix.

Go for a 50:50 ratio of oregano and basil. If you prefer one over the other, you can tweak the ratios, but I think a half-and-half approach strikes a good balance when flavoring typical Italian dishes such as pasta and pizza.

3. Herbes de Provence

A famous spice blend from the South of France, Herbes de Provence is a vital part of French cuisine and a good substitute for Italian seasoning for certain dishes. There's some overlap between the ingredients – Herbes de Provence traditionally contains thyme, basil, rosemary, tarragon, marjoram, oregano, and bay leaf.

You'll also sometimes find lavender flowers added to the mix, bringing a distinct flavor. With this in mind, using Herbes de Provence as an Italian seasoning substitute for meat or fish dishes is best.

4. Pizza seasoning

Like Italian seasoning, pizza seasoning typically contains dried basil, oregano, parsley, thyme, and marjoram. It sometimes also contains onion powder, bell pepper flakes, fennel, garlic, chilies, and celery.

Use pizza seasoning as a 1:1 replacement for Italian seasoning. It's handy with pizza (obviously!) but can be used in most Italian cooking – in pasta sauce and as a final seasoning on baked dishes, for example.

5. Greek seasoning

Swapping one Mediterranean spice blend for another makes perfect sense. Absolutely! Greek seasoning works wonders as an Italian seasoning substitute for many dishes, including stews and pasta dishes, particularly as a meat marinade.

Greek seasoning usually contains many herbs, like Italian seasoning, including oregano, thyme, basil, parsley, and rosemary. However, it has more robust flavors, including onion powder, garlic powder, dill, paprika, and nutmeg. So expect a different, subtle, savory taste but a more aromatic, bolder seasoning mix.

6. Fresh herb blend

A mixture of fresh herbs perfectly replaces the dried herb mixture of Italian seasoning. Remember that fresh herbs, such as stews, are better for long, slow cooking, whereas fresh herbs tend to lose their flavor and fragrance when cooked over long periods of thyme.

As a seasoning substitute for pasta dishes or pizzas, fresh basil, rosemary, thyme, and oregano would all be excellent. Fresh herbs are fantastic in Italian salads as well.

Generally, it's best to substitute fresh for dried herbs at a 3:1 ratio, as dried herbs have a more concentrated flavor. So, for example, three tablespoons of fresh herbs for one tablespoon of dried herbs.

Spice Blend Substitutes for Italian Seasoning

7. Za'atar seasoning

A traditional Middle Eastern spice blend, Za'atar spice blend contains many of the same ingredients as Italian seasoning. You'll find typical 'Mediterranean' herbs such as oregano, marjoram, and thyme, but also more earthy spices such as cumin, coriander, and sesame seeds.

This means it doesn't have the same flavor profile as Italian seasoning, but when it's used in the right way, it works a charm! In Middle Eastern cooking, za'atar seasoning is often used with bread, making it an ideal seasoning for pizza. Try with pizza topped with tomatoes, olives, eggplant, and other fresh vegetables.

8. Cajun seasoning

A sumptuous spice mix that adds so much character to a wide variety of dishes, Cajun seasoning is a smokey sensation. While it doesn't have the same flavor profile as Italian seasoning, Cajun seasoning does contain oregano and thyme. Many bold flavors are going on here, including paprika and cayenne pepper, so use them cautiously!

I recommend using Cajun seasoning as a substitute for Italian seasoning for big, hearty meat dishes. With pizza and pasta dishes, the flavor would probably be too overpowering.

Alternative Substitutes for Italian Seasoning

9. Italian dressing seasoning

It's possible to replace Italian seasoning with Italian dressing seasoning. The Italian dressing seasoning packet mix contains far less authentic flavor and processed ingredients, unlike standard Italian seasoning. So, it's a decent substitute at a push, but there are plenty of better options.

10. Old Bay seasoning

The classic American spice mix can bring flavor to pretty much any dish. While it doesn't have any similarities with Italian seasoning, Old Bay seasoning brings a big, bold, savory taste. It can flavor meat or fish dishes if Italian seasoning is unavailable.

I’ve made a list of the best alternatives, read on to learn more. 

PLACE OF ORIGIN

The name Romano cheese is derived from the Italian pecorino Romano cheese. It is important to note that romano can be made with cow, goat, or sheep milk, while pecorino romano must be made with sheep’s milk only. In fact, the word pecorino means “of sheep”, and any cheese made from sheep’s milk in Italy is called pecorino cheese.  

Pecorino romano, like many other cheeses, is protected under European law and can only be produced in Italy. Most production of this cheese today is done on the island of Sardinia. 

6 Romano Cheese Substitutes

Whether you are out of romano cheese or looking for an alternative when you can’t find it at the grocery store, there are several good substitutes for this versatile cheese. 

Read on to find the perfect romano cheese substitute for your recipe.

Parmesan Cheese

Parmesan cheese, also called Parmigiano Reggiano, is an Italian cheese made of aged unpasteurized cow’s milk. It is one of the best substitutes for romano cheese. When produced in the italian province of Reggio Emilia, Bologna, Parma, Modena, or Lombardy it is under the Italian protected designation of origin, or PDO. 

This protection ensures that the milk, as well as the production of the cheese originates in a certain region, following traditional standards. Also referred to as denominazione di Origine Protetta, Parmigiao Reggiano is known as a DOP cheese. 

Outside of these regions, the name parmesan is used, but the cheese making process is similar. Parmesan has a minimum aging time of 12 months. The longer it is aged the more its standard sharp and nutty flavor comes through. 

A delicious option as a grated topping for baked pasta dishes such as lasagna and cannelloni, parmesan melts beautifully.  If you reach for the parmesan to replace the pecorino romano, you will not be disappointed. 

Continue Reading

Asiago Cheese

Asiago cheese is another Italian cheese that makes a good substitute for pecorino romano. Made from aged cow’s milk, when produced within the European Union, it is protected by denominazione di Origine Protetta.

Classified as a swiss or alpine style cheese, production occurs in the alpine area of the Asiago plateau. Outside of Italy, it is made in the United States and Australia. 

Typically asiago is sold in three different styles depending on age; mezzano, vicchio, or stravecchio.

Mezzano is the youngest form, having been aged for only 3 to 8 months. This is considered a fresh asiago cheese. It is straw colored and has a slightly sweet flavor. Vicchio is aged 9 to 18 months, and is harder and slightly more bitter tasting than mezzano style. Finally, stravecchio is aged the longest at 18 months or more. This asiago is much stronger with a savory flavor and hard texture. 

Asiago cheese makes a delightful addition to a cheese board with some crackers and dried fruit. Next time you’re making a salad, try it shaved over top for a salty bite. 

Continue Reading

Manchego cheese

From the La Manch region of Spain, manchego cheese is a popular replacement for pecorino romano cheese. Like true pecorino romano, manchego cheese is made with sheep’s milk. The sheep used to make spanish manchego are exclusively of the manchega breed. 

Manchego cheese is aged a minimum of 60 days and up to 2 years. On the younger side is semi curado, which is a spanish manchego cheese aged 3 weeks to 4 months and has a mild flavor and is slightly sweeter. Aged longer is manchego viejo, which is aged for 1 to 2 years. 

Manchego is a semi hard cheese that can be used as a pecorino romano cheese substitute. Manchego does best as a table cheese, served alongside olives, crusty bread, and a dry red wine. 

Continue Reading

Grana Padano

Grana padano is another italian cheese substitute for pecorino romano cheese. Also made with cow’s milk, grana padano is like parmesan’s cousin. It is made in the same process as parmesan cheese, but with less strict guidelines. Grana padano’s production is also protected by registration in the DOP. 

Grana padano is a younger cheese than parmesan and has a less crumbly texture and milder flavor than true parmesan cheese. Aged for at least nine months, this cheese is a great substitute for romano cheese as it can be used to grate over pasta or chunked on a cheese board along charcuterie. 

Continue Reading

Piave cheese

Piave cheese is an italian cheese named for the Piave river in the northern part of the Veneto region. Piave cheese has a dense texture that can be used as a replacement for romano cheese. There are several different types of piave depending on where they are in the aging process. From youngest to oldest they are:

• Piave fresco aged 20 to 60 days
• Piave mezzano aged 61 to 180 days
• Piave vecchio aged more than 6 months
• Piave vecchio selezione oro aged more than 12 months
• Piave vecchio reserva aged more than 18 months

Aged piave cheese is more similar to romano cheese as it is easier to grate and has a sharp flavor as well as happens when cheese ages. Try adding piave to make cheesy oven baked polenta or slow cooked risotto. 

Continue Reading

Photo Credit: en.wikipedia.org

Dairy free cheese alternatives

If you are a vegan or vegetarian and would like to find a good replacement for romano cheese, look no further than making your own vegan romano with nutritional yeast. Nutritional yeast is known for its umami and slightly pungent flavor. 

By combining nutritional yeast, almond meal or raw cashews that have been pulsed in the food processor, along with garlic and onion powder, you can make your own vegan alternative. 

Alternatively, nutritional yeast on its own can be used as a topping for pasta, to substitute the usual parmesan or pecorino romano.

Continue Reading

Romano Cheese Recipe

The following recipe will give you ideas on how to use this cheese or its alternatives.

• Green Bean and Pecorino Salad