Guides · Charts & ingredient guides
Spice substitution chart
Substitutes, ratios and notes for forty common spices, herbs and blends, grouped by the kind of flavor they bring.
Quick reference
6 swapsThe most common gaps in a spice rack, with the best swap and amount from each card
Warm spices
7 spicesRich, warming spices for baking and winter cooking
| Out of | Use | Notes |
|---|---|---|
| Cinnamon | NutmegSame amountAllspiceSame amountClovesLess: cloves are strongerCloves are much stronger than cinnamon | Cloves are much stronger than cinnamon |
| Nutmeg | Mace1 tsp per tspAllspice¾ tsp per tspGround cinnamon½ tsp per tspMace is the outer covering of nutmeg | Mace is the outer covering of nutmeg |
| Allspice | Cinnamon + nutmeg + cloves½ tsp cinnamon + ¼ tsp nutmeg + 1/8 tsp cloves per 1 tsp allspicePumpkin pie spice1 tsp per tspCinnamon + cloves¾ tsp + 1/8 tspAllspice tastes like cinnamon, nutmeg and cloves together | Allspice tastes like cinnamon, nutmeg and cloves together |
| Cardamom | Cinnamon + nutmeg½ tsp cinnamon + ¼ tsp nutmeg per 1 tsp cardamomGaram masala½ tsp per tspAllspice½ tsp per tspGreen cardamom is most common | Green cardamom is most common |
| Cloves | Allspice1 tsp per tspNutmeg1 tsp per tspCinnamon1 ½ tsp per tspThe swaps are milder than cloves | The swaps are milder than cloves |
| Ginger (ground) | Fresh ginger1 tbsp fresh per 1 tsp groundAllspiceSame amountCinnamonSame amountFresh ginger is more pungent | Fresh ginger is more pungent |
| Mace | NutmegA little less: nutmeg is strongerAllspiceSame amountCinnamon + nutmegSame amountMace is the outer covering of nutmeg, and milder | Mace is the outer covering of nutmeg, and milder |
Herbs
10 spicesFresh and dried herbs for seasoning and garnishing
| Out of | Use | Notes |
|---|---|---|
| Basil | OreganoSame amountThymeSame amountMarjoramSame amountFresh basil is more aromatic than dried | Fresh basil is more aromatic than dried |
| Oregano | MarjoramA little more: marjoram is milderThymeSame amountBasilSame amountMarjoram is milder than oregano | Marjoram is milder than oregano |
| Thyme | Oregano¾ tsp per tspMarjoram1 tsp per tspRosemaryLess: rosemary is strongerRosemary is much stronger than thyme | Rosemary is much stronger than thyme |
| Rosemary | ThymeSame amountOreganoSame amountSageSame amountSage has a different flavor profile | Sage has a different flavor profile |
| Sage | ThymeSame amountMarjoramSame amountRosemarySame amountThyme and marjoram are milder than sage; rosemary is more piney | Thyme and marjoram are milder than sage; rosemary is more piney |
| Parsley | CilantroSame amountChivesSame amountBasilSame amountCilantro has a different flavor | Cilantro has a different flavor |
| Cilantro | ParsleySame amountBasilSame amountMintSame amountParsley is milder | Parsley is milder |
| Dill | Fennel frondsSame amountTarragonSame amountChervilSame amountFennel fronds have a similar anise flavor | Fennel fronds have a similar anise flavor |
| Tarragon | Fennel frondsSame amountAnise seedsSame amountDillSame amountAnise seeds have a similar licorice flavor | Anise seeds have a similar licorice flavor |
| Marjoram | OreganoSame amountThymeSame amountBasilSame amountOregano is the closest of the three | Oregano is the closest of the three |
Hot spices
7 spicesSpices that add heat and pungency
| Out of | Use | Notes |
|---|---|---|
| Cayenne pepper | Red pepper flakesSame amountChili powderSame amountHot sauceSame amountChili powder is a blend and brings cumin and garlic with it | Chili powder is a blend and brings cumin and garlic with it |
| Chili powder | Paprika + cumin + garlic + oregano3 ½ tsp per tbspChipotle powder1/3 tsp per tspAncho chile powder + cumin¾ tsp + ¼ tsp cuminA blend replaces a blend; chipotle is smoked and much hotter | A blend replaces a blend; chipotle is smoked and much hotter |
| Paprika | Ancho chile powder1 tsp per tspSmoked paprika¾ tsp per tspChili powder½ tsp per tspSweet paprika is mild, hot paprika is spicy | Sweet paprika is mild, hot paprika is spicy |
| Black pepper | White pepperSame amountCayenne pepper¼ × the amountAllspiceSame amountWhite pepper is hotter but less aromatic | White pepper is hotter but less aromatic |
| White pepper | Black pepperSame amountCayenne pepperSame amountGround gingerSame amountBlack pepper has more flavor | Black pepper has more flavor |
| Red pepper flakes | Cayenne pepperUse half as much: ½ teaspoon cayenne for 1 teaspoon of flakesAmerican chili powder blendUse about 3 times as much, or 1 tablespoon per teaspoon of flakesHot sauceAbout 1 teaspoon of hot sauce per ¼ teaspoon of flakesCayenne is more intense | Cayenne is more intense |
| Jalapeño powder | CayenneSame amountChili powderSame amountChipotle powderLess: chipotle is hotterChipotle is smoked and hotter | Chipotle is smoked and hotter |
Aromatic spices
8 spicesSeeds and spices that add depth and aroma
| Out of | Use | Notes |
|---|---|---|
| Cumin | Ground coriander½ tsp per tspCaraway seeds½ tsp per tspGaram masala½ tsp per tspCoriander and caraway are the closest seeds; fennel is not a swap here | Coriander and caraway are the closest seeds; fennel is not a swap here |
| Coriander | Ground cumin + lemon zest½ tsp ground cumin + ½ tsp lemon zest per 1 tsp corianderCurry powder1 tsp per tspGround caraway½ tsp per tspLemon zest brings back the citrus note cumin lacks | Lemon zest brings back the citrus note cumin lacks |
| Fennel seeds | Anise seedsSame amountCumin seedsSame amountDill seedsSame amountAnise seeds are very similar | Anise seeds are very similar |
| Anise seeds | Fennel seedsSame amountStar aniseLess: star anise is strongerLicorice rootSame amountFennel seeds are the closest | Fennel seeds are the closest |
| Star anise | Anise seedsSame amountFennel seedsSame amountChinese five-spice powderSame amountUse whole or ground | Use whole or ground |
| Caraway | CuminSame amountFennel seedsSame amountDill seedsSame amountCumin has similar earthy notes | Cumin has similar earthy notes |
| Mustard seeds | Mustard powderSame amountPrepared mustardSame amountCaraway seedsSame amountMustard powder is more convenient | Mustard powder is more convenient |
| Poppy seeds | Sesame seedsSame amountChia seedsSame amountFlax seedsSame amountSesame seeds have similar crunch | Sesame seeds have similar crunch |
Less common spices and blends
8 spicesSpices and blends from a range of cuisines
| Out of | Use | Notes |
|---|---|---|
| Turmeric | SaffronSame amountCurry powderSame amountAnnattoSame amountSaffron is much more expensive | Saffron is much more expensive |
| Saffron | TurmericSame amountAnnattoSame amountSafflowerSame amountThese give the color, not the flavor | These give the color, not the flavor |
| Sumac | Lemon zest1 tsp per tspLemon juice½ tsp per tspTamarind½ tsp per tspLemon zest provides a similar tang | Lemon zest provides a similar tang |
| Za'atar | Oregano + toasted sesame + sumac1 tsp + 1 tsp + ½ tspDried thyme + toasted sesame seeds1 ½ tsp + 1 ½ tspDukkah1 tbsp per tbspThyme or oregano, sesame and sumac rebuild it | Thyme or oregano, sesame and sumac rebuild it |
| Garam masala | Cumin + coriander + cardamom + cinnamon½ tsp cumin + ¼ tsp coriander + 1/8 tsp cardamom + 1/8 tsp cinnamon per 1 tsp garam masalaCurry powder¾ tsp per tspRas el hanout¾ tsp per tspA complex blend of warm spices | A complex blend of warm spices |
| Curry powder | Garam masalaSame amountCumin + coriander½ tsp cumin + ½ tsp coriander per 1 tsp curry powderTurmericSame amountGaram masala is the closest blend; turmeric gives the color | Garam masala is the closest blend; turmeric gives the color |
| Fenugreek | Maple syrup + mustard powder1 tsp maple syrup + ¼ tsp mustard powderCelery seedsSame amountFennel seedsSame amountMaple syrup mimics fenugreek's sweetness | Maple syrup mimics fenugreek's sweetness |
| Asafoetida | Garlic + onion powderSame amountWith equal parts garlic and onion powderGarlic powderSame amountOnion powderSame amountAsafoetida goes in by the pinch, so the swap is a pinch too | Asafoetida goes in by the pinch, so the swap is a pinch too |
Tips for substituting spices
7 tips- Start with half the amount of the substitute, taste, and add more if needed.
- Whole spices need heat and time to open up; ground spices go in late or they turn bitter.
- Fresh herbs are less concentrated than dried: use three times the amount.
- Store spices in a cool, dark place: ground spices fade within a year, whole ones keep two to three.
- Grind whole spices just before using for the most flavor.
- A blend is easier to rebuild than to replace: garam masala is cumin, coriander, cardamom, cinnamon, cloves and black pepper.
- A substitute from the same cuisine reads as intended: garam masala for curry powder, not chili powder.
Also on file
One ingredient at a time
Every ingredient has its own card: the swap, the amount, and every option stamped.