Complete Spice Substitution Chart

Note: Use less cloves as they are stronger

Note: Mace is the outer covering of nutmeg

Note: Mix equal parts cinnamon, nutmeg, and cloves

Note: Green cardamom is most common

Note: Use sparingly as cloves are very strong

Note: Fresh ginger is more pungent

Note: Mace is milder than nutmeg

Note: Fresh basil is more aromatic than dried

Note: Marjoram is milder than oregano

Note: Rosemary is stronger, use less

Note: Sage has a different flavor profile

Note: Sage is very strong, use sparingly

Note: Cilantro has a different flavor

Note: Parsley is milder

Note: Fennel fronds have similar anise flavor

Note: Anise seeds have similar licorice flavor

Note: Oregano is stronger than marjoram

Note: Red pepper flakes are less intense

Note: Mix cayenne, paprika, and cumin

Note: Sweet paprika is mild, hot paprika is spicy

Note: White pepper is hotter but less aromatic

Note: Black pepper has more flavor

Note: Cayenne is more intense

Note: Chipotle is smoked and hotter

Note: Coriander and caraway together mimic cumin

Note: Fennel seeds have similar citrus notes

Note: Anise seeds are very similar

Note: Star anise is stronger

Note: Use whole or ground

Note: Cumin has similar earthy notes

Note: Mustard powder is more convenient

Note: Sesame seeds have similar crunch

Note: Saffron is much more expensive

Note: Very expensive, use sparingly

Note: Lemon zest provides similar tang

Note: Mix thyme, sesame seeds, and sumac

Note: Complex blend of warm spices

Note: Garam masala is the base

Note: Maple syrup mimics fenugreek's sweetness

Note: Very pungent, use sparingly