Spices, herbs, and seasoning substitutes
Latin American seasoning blend with garlic, oregano, and other spices
Dried pepper from Syria with a mild, fruity heat and smoky flavor, used in Middle Eastern and Mediterranean cooking
Spice blend containing allspice and other spices, used in cooking and seasoning
Warm, aromatic spice with flavors of cinnamon, nutmeg, and cloves, used in cooking and baking
Dried mango powder with tangy, slightly sweet flavor and fine texture
Mild, smoky spice powder made from dried ancho chilies, used in Mexican cooking
Aromatic spice with a sweet, licorice-like flavor, commonly used in baking and cooking
Natural food coloring and spice made from the seeds of the achiote tree, used for color and flavor in Latin American and Caribbean cooking
Warm spice blend typically containing cinnamon, nutmeg, allspice, and ginger, used in apple desserts and fall baking
Strong-smelling spice with onion and garlic-like flavor, commonly used in Indian cuisine
Strong-smelling spice made from the resin of a plant, used in Indian cooking to add umami flavor and aid digestion
Middle Eastern spice blend with warm, aromatic flavors, typically including black pepper, coriander, and cinnamon
Aromatic herb with sweet, peppery flavor, used in Mediterranean and Italian cooking
Aromatic leaves from the bay laurel tree, essential for adding depth to soups, stews, and braises
Aromatic leaves with earthy, herbal flavor, used in cooking and seasoning
Small, pungent seeds with sharp, spicy flavor, used in Indian cooking and pickling
Dried and ground peppercorns, one of the most common spices used worldwide
Spicy seasoning blend used for blackening fish and meat, typically containing paprika, cayenne, and herbs
Spicy seasoning blend with herbs and spices, used in Louisiana cooking
Aromatic seeds with anise-like flavor, used in European cooking and baking
Aromatic seeds with earthy, slightly bitter flavor, used in European and Middle Eastern cooking
Aromatic spice with citrusy, floral notes used in sweet and savory dishes
Hot red pepper powder with intense heat and spicy flavor, used in cooking and as a seasoning
Small seeds from celery plant with intense celery flavor, used in cooking and seasoning
Spice blend made from ground chili peppers and other spices, used in cooking and seasoning
Traditional Chinese spice blend containing star anise, cloves, cinnamon, fennel seeds, and Szechuan peppercorns, used in Asian cooking
Ground dried chipotle peppers with smoky, spicy flavor, used in cooking and seasoning
Spice blend with smoky, spicy flavor from chipotle peppers, used in Mexican cooking
Fresh chives substitutes for garnishing and flavoring dishes
Root of the cilantro plant with intense, earthy flavor, used in Thai and Southeast Asian cooking
Fresh herb with citrusy, pungent flavor used in cooking and as a garnish
Sweet, warm spice made from tree bark, commonly used in baking
Sweet spice blend of cinnamon and sugar, used in baking and desserts
Aromatic spice with warm, sweet flavor and pungent aroma, used in cooking and baking
Crushed cocoa beans with intense chocolate flavor and crunchy texture, used in baking and as a topping
Dried, ground cocoa beans with intense chocolate flavor, used in baking and beverages
Concentrated coffee flavoring made from coffee beans, used to add coffee flavor without liquid
Seasoning blend containing coriander and other spices, used to add flavor to dishes
Fresh herb with citrusy, slightly soapy flavor used in many cuisines
Louisiana spice blend with paprika, garlic, and herbs, used in Creole and Cajun cooking
Find the best alternatives to ground cumin for Mexican, Indian, and Middle Eastern cooking
Whole seeds from the cumin plant, with warm, earthy, and slightly bitter flavor
Warm, earthy spice with nutty flavor, used in cooking and seasoning
Salt mixed with nitrites and nitrates, used for preserving and curing meat
Aromatic leaves with citrusy, slightly bitter flavor, used in Indian and Southeast Asian cooking
Blend of ground spices with warm, aromatic flavors, used in Indian and Asian cooking
Mild, sweet chili powder from India with vibrant red color, used in Indian cooking
Aromatic seeds with tangy, anise-like flavor, used in pickling and seasoning
Aromatic herb with feathery leaves and distinctive anise-like flavor, used fresh or dried
Dehydrated parsley herb with concentrated, grassy flavor, used in cooking and as a seasoning
Dehydrated rosemary herb with concentrated, piney flavor, used in cooking and as a seasoning
Ground mustard seeds with pungent, sharp flavor, used in cooking and as a seasoning
Egyptian spice blend made from nuts, seeds, and spices, used as a seasoning and dip
Aromatic seeds with licorice-like flavor, used in cooking, baking, and spice blends
Aromatic herb with slightly bitter, maple-like flavor, commonly used in Indian and Middle Eastern cuisine
Find the best alternatives to fenugreek for adding sweet, nutty flavor to your dishes
Fresh ginger root with warm, spicy flavor and crisp texture, used in cooking and as a seasoning
Aromatic herb with pungent, slightly bitter flavor, used in cooking and seasoning
Aromatic root spice with citrusy, piney flavor and floral notes, commonly used in Southeast Asian cuisine
Warm spice blend used in Indian cooking
Find the best alternatives to garlic powder for seasoning and spice blends
Convenient blend of garlic powder and salt, perfect for quick seasoning and flavoring
Aromatic root with spicy, warm flavor used in many cuisines
Korean red pepper flakes with mild to medium heat and smoky flavor, used in cooking and as a seasoning
Korean red pepper flakes with mild heat and sweet flavor, used in Korean cooking
Rare spice with peppery, citrusy flavor and warm notes, used in cooking and as a seasoning
Aromatic spice with sweet, floral flavor, used in Indian and Middle Eastern cooking
Ground spice from cardamom pods with warm, citrusy, and slightly sweet flavor
Ground spice made from clove buds with intense, warm, and slightly sweet flavor
Ground seeds of the coriander plant with citrusy, earthy flavor, used in cooking and baking
Ground spice made from cumin seeds, with warm, earthy, and slightly bitter flavor
Ground spice made from fennel seeds with warm, slightly sweet flavor and aromatic qualities
Ground spice made from dried ginger root with warm, spicy flavor, used in cooking and baking
Ground spice made from the outer covering of nutmeg with warm, aromatic flavor, used in cooking and baking
Powdered mustard seeds with pungent, spicy flavor, used in cooking and seasoning
Mild to medium heat chili powder made from dried guajillo peppers, used in Mexican cooking
Powdered sassafras leaves used to thicken and flavor gumbo, a traditional Creole and Cajun seasoning
North African spice blend made from dried chilies, garlic, and spices with intense heat and smoky flavor
Find the best alternatives to horseradish for spicy condiments and sauces
Blend of dried herbs commonly used in Italian cooking, typically including basil, oregano, thyme, and rosemary
Aromatic berries from the juniper tree with piney, citrusy flavor, commonly used in gin, game meats, and European cuisine
Aromatic leaves from the kaffir lime tree, used in Southeast Asian cooking for their distinctive citrusy, floral flavor
Mild, vibrant red chili powder from Kashmir region, known for its deep red color and mild heat, essential in Indian and South Asian cooking
Ground red chili peppers with moderate heat and smoky, slightly sweet flavor, commonly used in Korean cuisine
Coarse salt with large crystals and clean flavor, used in cooking and as a finishing salt
Aromatic herb with lemon flavor, used in teas, desserts, and cooking
Concentrated lemon flavoring made from lemon oil and water, used in baking and cooking
Grated outer peel of lemons with intense citrus flavor and aroma, used in cooking and baking
Find the best alternatives to lemongrass for adding citrusy, herbal flavor to Asian dishes
Aromatic spice made from the outer covering of nutmeg, with warm, sweet, and slightly peppery flavor
Spice made from the outer covering of nutmeg, with warm, sweet flavor used in cooking and baking
Sweet, aromatic herb with mild flavor, used in Mediterranean and European cooking
Aromatic herb with citrusy, slightly bitter flavor, essential in Mexican and Latin American cuisine
Fresh herb with cool, refreshing flavor, used in cooking and garnishing
Blend of dried herbs commonly used in cooking, typically including thyme, oregano, and basil
Table salt with fine texture and consistent flavor, commonly used for seasoning and preserving food
Ground mustard seeds with a pungent, slightly bitter flavor, used in cooking and as a seasoning
Small seeds with pungent, spicy flavor, used in cooking and pickling
Small, black seeds with a pungent, onion-like flavor, commonly used in Indian and Middle Eastern cuisine
Warm, sweet spice with nutty flavor, used in baking and cooking
Classic American seafood seasoning blend with celery salt, paprika, and other spices, originally from Maryland
Dried, ground onion with concentrated flavor, used in seasoning and marinades
Seasoning blend of onion powder and salt, used in cooking and seasoning
Herb blend with oregano as the primary ingredient, used in Mediterranean cooking and seasoning
Aromatic herb with earthy, slightly bitter flavor, used in Mediterranean and Mexican cooking
Ground red pepper spice with sweet, mild flavor, used in cooking and seasoning
Fresh herb with mild, grassy flavor used as a garnish and in cooking
Blend of whole spices used for pickling vegetables, typically including mustard seeds, coriander, and bay leaves
Classic herb blend of sage, thyme, marjoram, and rosemary, essential for seasoning chicken, turkey, and stuffing
A blend of warm spices typically including cinnamon, nutmeg, ginger, and cloves, used in pumpkin pie and other fall desserts
Moroccan spice blend with warm, complex flavors including cinnamon, cumin, coriander, and other aromatic spices
Ground red pepper spice with varying heat levels, used to add heat and color to dishes
Aromatic herb with needle-like leaves and piney, slightly bitter flavor, used in cooking and as a garnish
Expensive spice made from crocus flower stigmas with distinctive flavor and golden color, used in cooking and baking
Aromatic herb with soft, velvety leaves and earthy, slightly bitter flavor, used in cooking and as a garnish
Essential mineral used to enhance flavor and preserve food in cooking and baking
Aromatic herb with peppery, minty flavor and warm notes, used in cooking and as a seasoning
Spice blend designed for seafood, with herbs and spices that complement fish and shellfish
Japanese spice blend with seven ingredients, used in Japanese cooking
Middle Eastern spice blend with cumin, coriander, and other spices, used for shawarma and grilled meats
Paprika that has been smoked over oak fires, used in Spanish and Hungarian cooking
Spice blend with Southwestern flavors including cumin, chili powder, and oregano, used in cooking and seasoning
Smoky, sweet spice powder made from Spanish peppers, used in Spanish cooking
Star-shaped spice with licorice flavor, used in Chinese and Vietnamese cooking
Tangy, lemony spice made from ground sumac berries, used in Middle Eastern cooking
Mild, sweet paprika with vibrant red color, used in cooking and seasoning
Aromatic spice with numbing, citrusy flavor, used in Chinese cooking
Pre-mixed spice blend containing cumin, chili powder, paprika, oregano, garlic powder, and other Mexican spices, commonly used for seasoning ground beef, chicken, and vegetables in Mexican cuisine
Mexican seasoning blend with lime, salt, and mild chili peppers, used to add tangy, salty, and slightly spicy flavor to fruits, vegetables, and snacks
Aromatic herb with anise-like flavor, used in French cooking and seasoning
Aromatic herb with licorice-like flavor, used in Thai and Southeast Asian cooking
Aromatic herb with small, delicate leaves and earthy, slightly minty flavor, used in cooking and as a garnish
Japanese spice blend made from dried chilies, sesame seeds, and other seasonings with moderate heat and complex flavor
Golden spice with earthy, bitter flavor, used in cooking and seasoning
Fifth taste sensation that adds depth and savoriness to dishes, often described as meaty or brothy
Mild, earthy spice made from black pepper berries with outer skin removed, used in cooking and seasoning
Whole spice berries with warm, aromatic flavor combining cinnamon, nutmeg, and cloves, used in cooking and baking
Middle Eastern spice blend with thyme, sesame seeds, and sumac, used in Middle Eastern cooking
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