The spice & herb encyclopedia for home cooks Profiles · Blends · Substitutions · Cooking
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Substitution Finder

Pick the spice you are out of and see what the guides say to use instead, what job each swap is right for, and what will taste different. Where an amount can honestly be scaled, it is; where the answer is that nothing clean exists, it says that.

What are you out of?

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Out of Aleppo Pepper?

  1. Most cooked dishes

    Sweet paprika plus cayenne

    3/4 tsp plus 1/8 tsp per 1 tsp

    What changes: Finer texture

  2. Beans, sauces, meat

    Ancho chile powder

    Use one for one

    What changes: Milder and darker

  3. Meat, eggs, yogurt

    Urfa pepper

    Use 3/4 as much

    What changes: Smokier and more raisin-like

  4. Pizza, soup, vegetables

    Generic chili flakes

    Use half as much

    What changes: Sharper heat and more seeds

The Aleppo Pepper profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Allspice?

  1. Cake or fruit

    Equal cinnamon and nutmeg plus a tiny pinch of clove

    What changes: Dry peppery finish

  2. Savory braise

    Black pepper plus a very small pinch of clove

    What changes: Rounded berry sweetness

  3. Pickling liquid

    Peppercorn, clove, and bay

    What changes: Single integrated aroma

  4. Jerk-style seasoning

    Black pepper, clove, nutmeg, thyme, and chile

    What changes: True pimento character

The Allspice profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Annatto?

  1. Orange-red color

    Sweet paprika

    Use a modest equal-volume start

    What changes: More pepper flavor and red tone

  2. Yellow-orange color

    Turmeric

    Start with about one-quarter as much

    What changes: Stronger earthy bitterness

  3. Colored cooking oil

    Paprika-infused oil

    Warm gently and strain if needed

    What changes: More toasted pepper aroma

  4. Seasoned achiote paste

    Paprika, garlic, oregano, cumin, and acid

    Build a thin marinade and taste

    What changes: No true annatto pigment or seed note

The Annatto profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Asafoetida?

  1. Cooked allium aroma

    Garlic plus onion

    Sauté 1 tablespoon total

    What changes: Adds sweetness, bulk, and moisture

  2. Gentle onion note

    Leek or chive

    Cook 2 tablespoons

    What changes: Milder and greener

  3. Dry savory seasoning

    Garlic powder

    Start with 1/8 teaspoon

    What changes: No resin character

When nothing works

Omit hing and brown suitable vegetables — Alliums must be avoided. Less sulfurous savor

The Asafoetida profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Cardamom?

  1. Cinnamon + Nutmeg

    1/2 + 1/2 tsp per 1 tsp

    What changes: Warmth without the floral citrus.

  2. Allspice

    1:2

    What changes: Warm and complex, use half.

The Cardamom profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Chili Flakes?

  1. Aleppo-style flakes

    1:1

    What changes: Fruitier and usually gentler

  2. Gochugaru

    1:1

    What changes: Softer heat and larger flakes

  3. Cayenne

    1/4 as much

    What changes: Fast, clean, stronger burn

  4. Hot paprika

    1:1 plus cayenne if needed

    What changes: More color and pepper sweetness

  5. Crushed dried chile

    1:1

    What changes: Depends on chile type

The Chili Flakes profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Cinnamon?

  1. Allspice

    1:4

    What changes: Similar warmth — much stronger, use less.

  2. Nutmeg + Cloves

    1/2 + 1/4 tsp per 1 tsp

    What changes: Combined warm-sweet profile.

  3. Cardamom

    1:1

    What changes: Different but complementary warm spice.

The Cinnamon profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Cloves?

  1. Allspice

    1:1 or less

  2. Cinnamon plus nutmeg

    2 parts cinnamon, 1 part nutmeg

  3. Cardamom

    1:1 for aroma shift

  4. Mace

    1:1 gently

When nothing works

No clove

The Cloves profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Coriander?

  1. Cumin

    1:1

    What changes: Same family, earthier and smokier.

  2. Caraway

    1:1

    What changes: Similar aromatic quality.

The Coriander profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Cumin?

  1. Caraway Seeds

    1:1

    What changes: Closest flavor match — earthy, slightly sweet.

  2. Coriander

    1:1

    What changes: Same family, lighter and more citrusy.

  3. Chili Powder

    1:2

    What changes: Contains cumin — use half as much, adds heat.

The Cumin profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Dill?

  1. Fresh tarragon

    Half the dill amount

    What changes: Fresh dill with fish or cream

  2. Fennel fronds

    Equal amount

    What changes: Fresh dill in salad or potatoes

  3. Parsley or chives

    Equal amount

    What changes: Fresh dill used for green lift

  4. Caraway

    Half to equal amount

    What changes: Dill fruit in bread or brine

  5. Wait for fresh or frozen dill

    No close match

    What changes: Dill-led cold dish

The Dill profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Garam Masala?

  1. Dal, chickpeas, roasted vegetables

    Cumin plus coriander plus cinnamon

    2:2:1 blend, use 1:1

  2. Saucy curries and lentils

    Curry powder

    Use 3/4 amount

  3. Emergency roasted vegetables

    Pumpkin pie spice plus cumin

    1 part sweet spice to 2 parts cumin

  4. Meat, rice, and braises

    Baharat or ras el hanout

    Use 1/2 to 3/4 amount

The Garam Masala profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Ginger?

  1. Allspice

    1:1

    What changes: Similar warmth, less zesty.

  2. Cinnamon + Nutmeg

    1/2 + 1/4 tsp per 1 tsp

    What changes: Warm but misses the zing.

The Ginger profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Harissa?

  1. Tomato paste, paprika, cayenne, cumin

    Replace part of the paste, then taste

    What changes: Body, color, controlled heat

  2. Unsweetened red chile paste plus spices

    Use less first

    What changes: Chile body and paste texture

  3. Paprika plus cayenne

    Use in rubs, not equal-volume paste swaps

    What changes: Dry pepper flavor and heat

  4. Gochujang

    Use only when sweetness suits the dish

    What changes: Thick chile texture

  5. Red curry paste

    Use when the flavor change is welcome

    What changes: Chile, garlic, concentrated form

The Harissa profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Herbes De Provence?

  1. Any recipe

    Thyme, rosemary, savory, oregano

    What changes: Core structure

  2. Roasts and stews

    Thyme, rosemary, oregano, black pepper

    What changes: Woody herbs and peppery bite

  3. Tomato, beans, vegetables

    Italian seasoning

    What changes: Thyme, rosemary, oregano

  4. Short cooking and finishing

    Fresh thyme, rosemary, oregano

    What changes: Bright herb family

The Herbes De Provence profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Horseradish?

  1. Cold sauce

    Imitation wasabi paste

    Start with half as much

  2. Mustard dressing

    Hot prepared mustard

    Use about equal volume

  3. Grated relish

    Daikon or red radish

    Use more, then drain

  4. Cooked sauce

    Mustard powder mixed with water

    Start with one-quarter as much

The Horseradish profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Italian Seasoning?

  1. Oregano, basil, thyme

    1:1

    What changes: Missing rosemary and marjoram

  2. Dried oregano

    1/2 amount

    What changes: Sharper and more bitter

  3. Herbes de Provence

    1:1

    What changes: Woodier and sometimes floral

  4. Fresh mixed herbs

    About 3 times the volume

    What changes: More moisture and gentler concentration

The Italian Seasoning profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Lavender?

  1. Lamb, duck, roast vegetables, herb rubs

    Dried rosemary

    Use half the lavender amount

  2. Savory sauces, vegetables, poultry

    Dried thyme

    Use the same amount

  3. Custard, cream, cake, syrup

    Green cardamom

    Use 1 lightly crushed pod per cup of liquid

  4. Cake, shortbread, syrup, lemonade

    Lemon zest

    Use 1/2 teaspoon per 1/4 teaspoon lavender

  5. Cream, syrup, fruit, delicate cakes

    Food-grade rose petals

    Start with twice the volume

  6. Game, duck, strongly savory marinades

    Crushed juniper berries

    Use 2 berries per pound

The Lavender profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Mace?

  1. Sauce, baking, potato

    Fresh nutmeg

    1/2 to 3/4 amount

    What changes: Darker, rounder, woodier

  2. Cake and meat mixtures

    Ground nutmeg

    1/2 amount

    What changes: Less floral and easier to overuse

  3. Rice, cream, korma

    Cardamom

    1/2 amount

    What changes: Brighter but less peppery

  4. Dark baking or braise

    Allspice

    1/3 amount

    What changes: More clove-led and heavier

  5. Dark fruit baking

    Cinnamon plus tiny clove

    Use by taste

    What changes: No mace-like floral lift

The Mace profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Mahlab?

  1. Cherry-almond aroma

    Almond extract plus dried sour cherry

    1/8 tsp plus 1 tsp

    What changes: Lacks faint floral bitterness

  2. Floral baking spice

    Ground cardamom

    1/4 teaspoon

    What changes: More citrus and eucalyptus

  3. Almond direction only

    Almond extract

    1/8 teaspoon

    What changes: Sharper and less complex

  4. Sweet aromatic lift

    Tiny pinch of anise

    Less than 1/8 teaspoon

    What changes: Adds licorice flavor

The Mahlab profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Mustard Seed?

  1. Black-seed tempering

    Brown mustard seed

    Use one for one

    What changes: Slightly less assertive pop

  2. Brown seed in a brine

    Yellow mustard seed

    Use one for one

    What changes: Milder heat

  3. Ground mustard in sauce

    Prepared mustard

    Use three times the volume

    What changes: Adds acid, salt, and liquid

  4. Nutty whole-seed texture

    Cumin seed

    Use half as much

    What changes: No mustard pungency

The Mustard Seed profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Nigella Seeds?

  1. Dark bread topping

    Black sesame plus oregano

    Equal sesame plus a pinch

    What changes: Nuttier with less pepper bite

  2. Cooked vegetable aroma

    Cumin plus oregano

    Half cumin plus a pinch

    What changes: Earthier and less onion-like

  3. Pickle seed

    Mustard seed

    Use an equal amount

    What changes: Sharper mustard flavor

  4. Soft dish without seed texture

    Dried oregano

    Use one-quarter amount

    What changes: Herbal aroma without crunch

The Nigella Seeds profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Paprika?

  1. Ancho Chili Powder

    1:1

    What changes: Best match for smoked paprika.

  2. Cayenne + Sugar

    1/4 + 1/4 tsp per 1 tsp

    What changes: For mild/sweet paprika only.

The Paprika profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Pumpkin Pie Spice?

  1. Any recipe

    Four-spice pantry mix

    What changes: Full core structure

  2. Batter, oatmeal, fruit

    Cinnamon plus ginger

    What changes: Base and lift

  3. Fruit and drinks

    Cinnamon plus allspice

    What changes: Warm base

  4. Flexible baking

    Apple pie spice

    What changes: Cinnamon-led warmth

The Pumpkin Pie Spice profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Rosemary?

  1. Thyme, or thyme plus sage

    Use a little more; less sharp

  2. Thyme or oregano

    Milder pine, add to taste

  3. Thyme or a herb blend

    Loses some of the pine punch

  4. A bay leaf plus thyme

    Savory depth, no resin

The Rosemary profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Saffron?

  1. Turmeric

    1 tsp per pinch

    What changes: Color only — completely different flavor.

  2. Safflower

    1 tsp per pinch

    What changes: Color only, no flavor.

The Saffron profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Sichuan Peppercorn?

  1. Closest tingling spice

    Japanese sansho

    Use half, then adjust

    What changes: Brighter and often more intense

  2. Citrus and pepper aroma

    Black pepper plus coriander

    Half the total amount

    What changes: No numbing sensation

  3. Fresh citrus lift

    Coriander plus lemon zest

    Half coriander plus a small zest pinch

    What changes: Softer and not resinous

  4. Texture-free finish

    Citrus-pepper oil

    Add drop by drop

    What changes: Aromatic only unless made with Zanthoxylum

The Sichuan Peppercorn profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Turmeric?

  1. Curry Powder

    1:1

    What changes: Contains turmeric plus complementary spices.

  2. Saffron

    Pinch per 1 tsp

    What changes: Color match only — very different flavor.

  3. Annatto

    1:1

    What changes: Color substitute only.

The Turmeric profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Vanilla?

  1. 1 vanilla bean

    1 tablespoon paste or 2 teaspoons extract

  2. 1 teaspoon extract

    1 teaspoon paste

  3. 1 teaspoon paste

    1 teaspoon extract plus seeds if available

  4. Vanilla powder

    Half the amount of extract

The Vanilla profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Out of Wasabi?

  1. Grate a new portion

  2. Horseradish-mustard blend

  3. Mustard powder plus horseradish powder

When nothing works

No exact substitute for aroma

The Wasabi profile explains when each swap holds and when it does not. Swap amounts are a starting point — taste before you add the rest.

Matching a flavour role rather than an ingredient name is the method behind all of this: How to swap a spice when you match the flavour role.