Spice substitution guide

One spice and not a blend: the dried unripe berry of the Pimenta dioica tree, sold whole or ground, which tastes like cinnamon, nutmeg and cloves at once because it shares its dominant aroma compound, eugenol, with cloves.

A large, wrinkled dark-brown pod dried over open wood fires, which gives it a smoky, resinous, camphor-cool aroma quite unlike the sweet floral green cardamom it is related to; in a braise, a biryani or a garam masala it is a background note supplying dark depth and a faint campfire smell, never sweetness.

The seed pod of a ginger relative, sold as whole green pods or as ground powder, with a sharp camphor-and-citrus aroma that sits on top of other warm spices rather than blending into them.

Whole cinnamon bark with warm, sweet flavor and aromatic scent.

Sweet, warm spice made from tree bark, commonly used in baking.

Sweet spice blend of cinnamon and sugar, used in baking and desserts.

The dried, unopened flower bud of the clove tree, sold whole or as ground cloves; it is one of the most pungent things in the spice rack, and a quarter-teaspoon is enough to flavour a whole cake.

Fresh ginger root with warm, spicy flavor and crisp texture, used in cooking and as a seasoning.

A north Indian blend of warm spices — usually cumin, coriander, cardamom, cinnamon, cloves and black pepper — toasted before grinding and stirred in near the end of cooking rather than fried at the start, and it contains no turmeric and no chilli.

Aromatic herb with sweet, peppery flavor, used in Mediterranean and Italian cooking.

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.

Dehydrated parsley herb with concentrated, grassy flavor, used in cooking and as a seasoning.

Aromatic herb with pungent, slightly bitter flavor, used in cooking and seasoning.

The pungent Greek subspecies of oregano, Origanum vulgare hirtum, sold in Greece as rigani, and it is markedly more peppery and resinous than generic supermarket oregano with almost none of the sweet minty note; its job in a dish is aroma alone, which is why one pinch makes lamb, roast potatoes or a horiatiki salad smell unmistakably Greek.

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.

Herb blend with oregano as the primary ingredient, used in Mediterranean cooking and seasoning.

Dried pepper from Syria with a mild, fruity heat and smoky flavor, used in Middle Eastern and Mediterranean cooking.

Mild, smoky spice powder made from dried ancho chilies, used in Mexican cooking.

Hot red pepper powder with intense heat and spicy flavor, used in cooking and as a seasoning.

Two completely different products sold under nearly the same name: in the US, a mild blend of ground dried chiles with cumin, oregano and garlic that usually lands under about 1,000 Scoville units, and in the UK, India and Australia, pure ground hot chilli at 30,000 SHU or more.

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.

Mild to medium heat chili powder made from dried guajillo peppers, used in Mexican cooking.

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.

Aromatic spice with a sweet, licorice-like flavor, commonly used in baking and cooking.

Seasoning blend containing coriander and other spices, used to add flavor to dishes.

Two different ingredients depending on where you are shopping: in the US it means the dried seed, sold whole or ground, with a citrusy, floral, faintly sweet aroma, while in the UK, Ireland, Australia, India and South Africa it usually means the fresh green leaf that Americans call cilantro.

Whole seeds from the cumin plant, with warm, earthy, and slightly bitter flavor.

The seed of Cuminum cyminum, sold whole or ground, with a warm, earthy, faintly bitter smell that is the backbone of taco seasoning, chili powder and most curry blends.

Aromatic seeds with licorice-like flavor, used in cooking, baking, and spice blends.

Geera is the Caribbean name for cumin, and in Trinidadian cooking it specifically means cumin seed dark-roasted and coarsely ground, which tastes far smokier and more bitter than the pale ground cumin sold in supermarket jars.

Ground seeds of the coriander plant with citrusy, earthy flavor, used in cooking and baking.