Category
Baking mixes
Baking mixes vary by sugar, fat, and leavening. Use the exact mix and measuring method.
Source: USDA FDC - baking mix search
Spices, Allspice, Ground spices allspice ground Spices, Bay Leaf spices bay leaf Spices, Chili Powder spices chili powder Spices, Cloves, Ground spices cloves ground Spices, Coriander Leaf, Dried spices coriander leaf dried Spices, Dill Weed, Dried spices dill weed dried Spices, Nutmeg, Ground spices nutmeg ground Spices, Pumpkin Pie Spice spices pumpkin pie spice Spices, Rosemary, Dried spices rosemary dried Spices, Saffron spices saffron Spices, Savory, Ground spices savory ground
Page 1 of 1
Cluster composition
This category covers 29 ingredients. They cluster almost entirely as dry powders and leaveners.
- dry powders and leaveners — 29 ingredients
Primer
These category tables convert volume to mass using ingredient-specific densities. Use weight for precision; volume varies with packing, cut, and temperature.
Methodology
- Density references are summarized from U.S. government sources (USDA FoodData Central, USDA FNDDS) and lab-standard data when available.
- Conversions keep higher-precision intermediates and round to practical kitchen values.
- Default volume is the US cup unless a page explicitly uses metric or UK standards.
Unit standards
- Mass: grams (g).
- Volume: mL, US cup, tbsp, tsp.
- Assumed temperature: room temperature unless stated otherwise.
Examples and edge cases
- Baking mixes include leaveners and sugar that change density (USDA FDC).
- Scooped vs leveled cups can vary grams (USDA FDC).
- Moist mixes pack differently than dry mixes (USDA FDC).
Last updated: 2026-09-20