Spice Substitutes
When changing up spices and herbs, start with half the amount the recipe calls for (unless directed otherwise), and add it until it suits your taste. So if you’re looking for a quick cinnamon substitute, you should only use ½ tsp. of allspice or nutmeg instead of 1 tsp. to start since they are stronger in flavor. Allspice: ground cinnamon, dash ground nutmeg, or dash ground cloves Anise seed: fennel seed or a few drops anise extract Apple pie spice: Get our tips on what’s in apple pie spice and how to make it. Cajun seasoning: for 1 tsp., substitute ½ tsp. white pepper plus ½ tsp. garlic powder, ½ tsp. onion powder, ½ tsp. cayenne pepper, ½ tsp. paprika, and ½ tsp. black pepper Cardamom: ground ginger Cinnamon: nutmeg or allspice (use only ¼ of the amount) Chili powder: dash bottled hot pepper sauce plus a combination of dried oregano and ground cumin Cloves: allspice, cinnamon, or nutmeg Cream of Tartar: for ½ tsp. of cream of tartar, substitute 1 tsp. lemon juice or white vinegar. Cumin: chili powder Curry powder: Mix ground turmeric, ground ginger, ground black pepper, ground coriander, ground cumin, and chili powder. Fajita seasoning: for 1 tsp. fajita seasoning, substitute 1½ tsp. ground cumin plus ½ tsp. dried oregano, crushed; ¼ tsp. salt; ¼ tsp. cayenne pepper; ¼ tsp. black pepper; ⅛ tsp. garlic powder; and ⅛ tsp. onion powder Garlic powder: 1 clove fresh garlic or ½ tsp. bottled minced garlic Ginger, ground: ground allspice, ground cinnamon, ground mace, or ground nutmeg. (Get more ideas for ginger substitutes.) Ginger, fresh: for 1 tsp., substitute ¼ tsp. ground ginger Italian seasoning: blend of any of these: basil, oregano, rosemary, and ground red pepper Mace, ground: ground allspice, ground cinnamon, ground ginger, or ground nutmeg Marjoram: basil; thyme; or savory Mustard, dry: for 1 tsp., substitute 1 Tbsp. prepared yellow mustard (for use in cooked mixtures) Nutmeg, ground: ground cinnamon, ground ginger, or ground mace Oregano: thyme or basil Poultry seasoning: For 1 Tbsp., substitute 1 tsp. dried sage, crushed plus 1 tsp. dried thyme, crushed; 1 tsp. dried marjoram, crushed; ½ tsp. dried rosemary crushed; and a pinch each black pepper and celery salt Pumpkin pie spice: For 1 tsp., substitute ½ tsp. ground cinnamon plus ¼ tsp. ground ginger, ¼ tsp. ground allspice, and ⅛ tsp. ground nutmeg. Red pepper: dash bottled hot pepper sauce or black pepper Rosemary: thyme; tarragon; or savory Saffron, ground: dash ground turmeric (for color) Sage: poultry seasoning; savory; marjoram; or rosemary Savory: thyme; marjoram; or sage Seasoning salt: equal amount of snipped fresh herbs or equal amount of salt-free seasoning blend Tarragon: chervil; dash fennel seed; or dash aniseed Thai seasoning: For 1 tablespoon, mix 1 tsp. ground coriander, 1 tsp. crushed red pepper, ¼ tsp. salt, ¼ tsp. ground ginger, ¼ tsp. garlic powder, and ¼ tsp. onion powder. Thyme: basil; marjoram; oregano; or savory Is your ingredient missing from the list? Hop over to our herb substitutes page to check for your substitution there.
Basic Spice Information
Here are a few more tips from our Test Kitchen regarding selecting, storing, and purchasing spices.
Selecting Spices
To guarantee that you are using fresh spices, you should buy them in small quantities and date them. Replace old spices once a year. You can tell if a spice is fresh by its color and aroma. When fresh, most spices have a bright color and a strong aroma when you open the container. If either the color or the aroma seems weak, replace the spice.
Storing Spices
Your spices will keep their flavor longer if stored in a cool, dry place. Keep in an air-tight container. Avoid storing in racks or cabinets over the range where they’ll be exposed to heat and humidity. Whole spices stay fresh for up to 2 years, and ground spices for about 6 months.
Purchasing Spices
You may prefer to replace all of your ground spices once a year. Due to supermarket sales for holiday baking, November and December are excellent times to replace spices.
