I rarely follow recipes closely. Usually I just use them to get ideas and then merrily make substitutions based on experience. You get to know what will work. One rule for herbs and spices I find is to put in at least twice the quantity suggested. Recipes are very often very bland. ... The exception for me is hot chilli which I'm not a fan of.

The exception is baking where the chemistry needs to be right, so you can't mess with them too much.

I am more apt to switch out herbs for one another than spices. With a lot of the recipes I have, the spices have a distinct role -- change them and the essence of the recipe changes.

As Coleen posted, I’m very comfortable due to experience. Personal tastes factor in, of course. For example, I’m not a fan of cinnamon in anything savory. When I make something like moussaka where cinnamon can be traditional, I simply omit it. Not a big deal when you know what appeals and what doesn’t. The other day I saw a simple recipe for tzatziki that had no dill...a must-have in mine.

I love Floral's choice of words: Merrily. Like her, I also use most recipes as framewaorks rather than absolutes, though if it's not something I can visulaize the outcome on, I'll stick closer to what's written, at least the first time. Where I have no compunction is with the herbs, spices, extracts, etc. There isn't going to be a structural difference, so I can go my own way with impunity. Again, however, if I can't imagine it, I'm more likely to stick to the page.

The thing about changing spices is that you really have to know your spices. Not as in know them as general knowledge, but know **your** spices. The ones you're using. And know how to sniff or taste them for the intensity/flavor they are today. But another thing is thst substitutions rarely work. The substitution Agmss found for allspice sounds pretty close, flavorwise, to allspice berries, but that's a rare thing. People often suggest cardamom as a substitutes for cinnamon, this can work in savory (and Chloebud, have you tried that? You might like it better and get a similar essence), and especially if you're talking about true cinnamon (Ceylon), but it's not going to work at all in cinnamon rolls, though Ceylon might be okay, or can be close with a little hot mustard powder. But rather than all this substituting, if you don't have what's required, it's best to just reimagine the flavor and do your own thing, than making weirdness trying to make things taste like they don't.

I'm comfortable with switching out seasonings, and altering amounts, although it is rare for me to not have what is listed. If it is something new and different from my usual recipes, I make an effort to purchase any missing items for the first go-around to give it a proper test run. After that, alterations are fair and freely done!

I also will sub fresh for dried when I know that I don't appreciate the taste of the dried version (looking at you bay leaves, marjoram, rosemary & thyme) or if it is a fresh herb that is available from the garden when I don't typically keep it in the cabinet (Mexican oregano, epazote, cilantro). The trick is to know what will work, or not, with any particular type of recipe.

I don’t use much spice beyond pepper . So I guess I’d happily swap cumin for curry powder, pumpkin for peppermint, gingerbread for garum marsala, allspice for ant poison, because I don’t know any better.

For different reasons, I’d freely swap between herbs.

I think I’m just a very loosely goosey cook. It hasn’t bitten me too much.

I change seasonings regularly, because there are many I don't like. I'm not even very careful with baking and it usually turns out just fine.

No oregano? Italian seasoning will do. No bay leaves? Leave them out. Elery hates mint? OK, I don't need that. Even when baking I change. No buttermilk? Add a little vinegar or lemon juice to my milk and it will do. Short an egg? Add 1/4 cup of yogurt.

I also like Floral's "merrily", I just add or substitute or leave it out, as it suits me. As long as you know what the seasoning/flavor is supposed to be and you are familiar with the substitute you should be able to come up with something pretty similar.

Annie

Well, I once used garam masala in place of ras el hanout and it turned out OK. Not quite the same, but OK.

When I mentioned baking I didn't intend to imply that flavourings couldn't or shouldn't be changed. They're infinitely variable. But proportions of important basic ingredients do need to be kept roughly right for the chemistry to work. For example, subbing acidified milk for buttermilk still keeps the proportion and nature of the liquid the same. It's like for like. If you change that you get a different natured cake, not just a different flavoured cake.

Yeah I will sub if need be. Although I really can't remember a thyme (heh) that I didn't have what I needed. If the recipe is too far off from what's in the cupboard, then I tend to just wait on it until my next shopping trip.

I usually have everything I need. My pumpkin pie recipe calls for each separate spice. I use the pumpkin spice mix. I do not really call that a sub. If a recipe calls for garlic salt or dried minced garlic, I use powdered or fresh garlic. That is not a sub in my opinion.

I do not sub diffferent herbs or spices even if they are similar. I prefer the original and will just put off cooking something until I have what I need.

I have no problem switching too - in fact I recently used allspice instead of cloves in a pumpkin pie, since I had no cloves.

And I'll add herbs and spices that aren't in the original recipe as well. I do think experience is very helpful - and if I'm not sure if something will 'go' with, I'll take a sniff of the 2 things together before adding it.