Discontinued Us Pantry Substitution List

DISCONTINUED US PANTRY SUBSTITUTION LIST

Beer Barbecue Sauce: Any store-bought barbecue sauce

Buffalo Rub (not available in Canada): As a rub for protein, there is no substitution. For wet applications (soups/sauces), use hot cayenne pepper sauce (to taste) used for making buffalo chicken wings.

Cherry Chipotle Barbecue Sauce: Add ¼ cup cherry preserves and a pinch of crushed red pepper flakes to 1 cup of your favorite barbecue sauce.

Chive & Tarragon Seasoning Mix: Use equal parts dried minced onions and dried tarragon.

Cinnamon Plus (not available in Canada): Use equal part pumpkin pie spice.

Creole Rub: Use equal part store bought Creole seasoning.

Fennel & Herb Rub: Use equal parts Italian seasoning and salt (to taste).

Ginger Citrus Rub: Equal parts fresh grated ginger

Citrus & Basil Rub: for ¾ tsp Rub: ½ tsp lemon zest, ¼ tsp black pepper, 1/8 tsp salt.

Herbes de Provence: Use equal part store bought Herbes de Provence.

Indian Mild Curry Rub: Use equal parts curry powder and salt (to taste).

Maple Herb Rub (not available in Canada): No substitution.

Mole Rub: No substitution.

Moroccan Rub: If a recipe calls for 2 tbsp Moroccan rub, substitute with 1 tbsp paprika, 1 tsp curry powder, 1/2 tsp cumin, 1/2 tsp ground ginger, 1/2 tsp sugar and 1/2 tsp chili powder.

3 tbsp Moroccan Rub can be subbed with: 1½ tbsp (22 mL) paprika 1½ tsp (7 mL) curry powder 1 tsp (5 mL) sugar ¾ tsp (4 mL) each ground cumin and ground ginger ½ tsp (2 mL) ground cinnamon ¼ tsp (1 mL) chili powder

Smoky Red Pepper Rub: Use equal parts smoked paprika and salt (to taste).

Spicy Tangerine Rub: No substitution.

Thai Red Curry Rub: In a wet application, substitute one-third of what the recipe calls for with Thai Red Curry Paste. No substitution for dry application.