SCALING UP RECIPES Restaurants and institutions often need to size up recipes for larger than normal gatherings. Listed below are some suggestions for increasing spice in formulas. Spices: Double the recipe, double the spice for the following items: Allspice, Cinnamon, Cloves, Black and White Pepper, etc. Nutmeg and Mace are the only exception. Use the Herb formula. Seasonings: Double the recipe, double the seasoning. Herbs: For the first 100%, double the amount of herbs. For each multiple thereafter, add only half the original amount of herbs. Ground Red Pepper: This item deserves special attention as the intensity of the heat increases quickly. Use the following formula: For the first 100% increase in portions, double the amount of red pepper. For each multiple of the original recipe, add 1/4 of the pepper originally called for. Just remember, there is no real substitution for testing the quantity batch. These are only suggestions. Return to Spice Handbook Contents Page |