Out of a Spice? Spice Substitution Chart for Cooks: Historical and Modern Alternatives

Spice Substitution Chart: Historical and Modern Swaps for Home Cooks

Missing mace in your recipe? Can't find grains of paradise?

Whether you’re preparing a medieval feast or just need a quick fix in your kitchen, this searchable spice substitution chart has you covered. We’ve included practical replacements as well as historically inspired ones for cooks, reenactors, and food history fansalike.From cinnamon and clove to rare spices like grains of paradise or long pepper, these tried-and-true swaps will help you adapt your dish without sacrificing its character. This guide has your back—with simple, historically-informed spice swaps that work.

Historical Spice Substitutions

In medieval and Renaissance cookery, substitutions were not only practical—they were essential. Spices were seasonal, expensive, and sometimes regionally unavailable. Manuscripts like Forme of Cury and Libro de arte coquinaria often called for specific blends, but household cooks made adjustments depending on what they had access to.

This list reflects both modern flavor compatibility and known historical usage, offering flexibility without losing the spirit of the original recipes.

How to use these substitutions: When replacing a spice, start with a smaller amount and adjust to taste—some spices (like clove or cardamom) can easily overpower a dish. If you're working from a period recipe, consider the spice's humoral qualities or symbolic role; substitutes may shift the intent of the dish slightly.

Need measurement conversions instead?
If you're looking for how many tablespoons are in an ounce of a specific spice, check out our full conversion guide: Spice Measurement FAQ – Ounces to Tablespoons .

📖 Jump to a Section

• 🧂 Common Kitchen Spices
• 🌿 Herbs & Leafy Additions
• 🏺 Historic or Rare Spices
• 🧪 Blended Mixes & DIY Replacements
• 🎨 Coloring Agents & Gums

🥄 ✶ ✷ ✶ 🥄

🧂 Common Kitchen Spices

Original Spice	Suggested Substitute	Notes
Cinnamon (Ceylon)	Cassia or Saigon cinnamon	More pungent than Ceylon—use slightly less.
Nutmeg	Mace	Very close—mace is just the outer covering of nutmeg seed.
Clove	Allspice or nutmeg	Allspice for warmth; nutmeg for milder tone.
Ginger	Galangal or allspice (small amount)	Galangal is spicier; allspice has sweet notes.
Paprika	Smoked paprika or chili powder	Use smoked version for depth; chili powder adds heat and color.
Allspice	Equal parts cinnamon, cloves, and nutmeg	Flavor blend mimics warm, pungent tone of allspice.
Garlic	Onion, shallot, or garlic chives	1 clove = 1 tsp chopped = 1/8 tsp powder = 1/2 tsp flakes or juice.
Onion Powder	Leeks, shallots, or green onions	1 small onion = 1 tsp powder = 1 tbsp flakes.
Black Pepper	White pepper or grains of paradise	Use white pepper for lighter appearance; grains of paradise for floral kick.
Cumin	Caraway, coriander, chili powder, or garam masala	To mimic, use half the amount and combine with warm spices.

🌿 Herbs & Leafy Additions

Original Herb	Suggested Substitute	Notes
Basil	Oregano, thyme, tarragon, or summer savory	Blend parsley and celery leaves for a milder herbal profile.
Bay Leaf	Dried thyme or oregano	1 fresh = 2 dry; 1 dry = ¼ tsp crushed; strong earthy base note.
Chervil	Parsley + tarragon or fennel leaves	Mild with slight anise note; often used in fines herbs.
Chives	Green onion tops	Mild onion flavor; used fresh in garnish or compound butters.
Dill (Fresh)	Tarragon or fennel leaves	Good in sauces for fish and egg dishes; fennel mimics appearance.
Lovage	Parsley + celery leaves	Celery-like bite; excellent in stocks and medieval pottages.
Marjoram	Oregano, thyme, sage, basil, or summer savory	Oregano is stronger—use 2 parts oregano to 3 parts marjoram.
Mint	Fresh parsley + dried mint, or basil	Used for brightness or garnish—avoid in hot dishes unless intended.
Oregano	Marjoram, thyme, basil, or summer savory	Marjoram is milder; use slightly more when substituting.
Parsley	Chervil, celery tops, or cilantro	Cilantro is stronger; chervil is closer in texture and tone.
Rosemary	Sage, thyme, or savory	Earthy, piney herb; use thyme for a cleaner flavor profile.
Sage	Poultry seasoning, rosemary, or thyme	Classic with meats; pairs well with onion, apple, and fat-rich dishes.
Tarragon	Dill, basil, marjoram, fennel seed, or anise seed	Has an anise tone; marjoram is the best match in cooked dishes.
Thyme	Oregano, savory, marjoram, or Italian seasoning	Found in many blends; subtle floral bitterness enhances soups, roasts.

🏺 Historic & Rare Spices

Original Spice	Suggested Substitute	Notes
Grains of Paradise	Black pepper + cardamom	Floral, hot, and citrusy; key spice in medieval recipes.
Long Pepper	Black pepper + ginger	Slightly sweet, earthy heat; blend to mimic profile.
Cubeb	Allspice + black pepper	Sharp, resinous; sometimes likened to a cross between clove and pepper.
Galingale	Ginger + pinch of cinnamon	Used in meat sauces and pottages; sharper than ginger alone.
Hyssop	Sage	Bitter, slightly minty; used in sauces and as an aromatic.
Mastic	Frankincense, gum arabic, xanthan gum	Used in sweets and syrups; subtle piney aroma. Test for texture!
Sandalwood (Saunders)	Annatto (for color only)	Used historically as red coloring in food; no flavor substitute.
Borage	Spinach, escarole, or burnet	Cool, cucumber-like green used in salads, soups, or syrups.
Lovage	Parsley + celery leaves	Very celery-forward; a historic staple in broth and stew bases.
Angelica	Lovage or tarragon	Stems can be candied; anise and celery tones in flavor.

🧪 Blended Mixes & DIY Replacements

Spice Blend	Suggested Substitute	Notes
Apple Pie Spice	4 parts cinnamon + 2 parts nutmeg + 1 part cardamom	Optional: Add 1 part allspice for a warmer profile.
British Pudding Spices	Pumpkin pie spice or allspice	Historic blend: grind cinnamon, cloves, mace, nutmeg, coriander, allspice.
Bouquet Garni	Parsley + thyme + bay leaf OR basil + marjoram + savory	Tie fresh herbs or bundle dry in cheesecloth for easy removal.
Curry Powder	Equal parts coriander, cumin, turmeric, ginger, pepper	Alternate DIY: 4 parts coriander, 2 parts cumin + turmeric, 1 part ginger.
Five Spice Powder	Black pepper, star anise, cinnamon, cloves, fennel (equal parts)	Used in sweet or savory Chinese and Middle Eastern dishes.
Garam Masala	Cumin, pepper, cloves, nutmeg OR curry powder	DIY: Cardamom, coriander, cumin, pepper, cloves, cinnamon, nutmeg.
Herbes de Provence	Thyme, savory, lavender, and rosemary	DIY: 4 parts thyme + 4 savory + 2 lavender + 1 rosemary.
Pumpkin Pie Spice	Cinnamon, ginger, nutmeg, mace, cloves (equal parts)	Alternate: 4 parts cinnamon + 2 parts ginger + 1 each of others.
Quatre Épices	Nutmeg, ginger, cloves, white pepper	Used in pâtés, stews, sausages; sub with five spice or nutmeg.
Seasoned Salt	Salt + paprika + mustard + oregano + garlic + onion powder	DIY: 1 cup salt + 2.5 tsp paprika + 2 tsp mustard + 1.5 tsp oregano, etc.
Pickling Spice	Mustard, dill, coriander, bay, chili flakes	Optional: peppercorns, celery seed, cloves for variation.
Ras el Hanout	Spice mix with cumin, coriander, ginger, pepper, cinnamon	Used in North African dishes; often over 12+ spices.

🎨 Colorants, Gums & Functional Additives

Ingredient	Suggested Substitute	Notes
Saffron	Turmeric, safflower, marigold, annatto, food coloring	Color is replaceable; flavor is unique. Use turmeric for warmth.
Turmeric	Mustard powder or mustard + saffron	Turmeric adds color and slight bitterness; 1 piece fresh = 1 tsp ground.
Sandalwood (Saunders)	Annatto (color only)	Used as red food dye historically; no flavor substitute.
Mastic	Frankincense, gum arabic, xanthan gum	Used to thicken or add aroma in sweets and syrups.
Gelatin	Agar agar, pectin, or xanthan gum	Use plant-based substitutes for vegetarian/period-friendly recipes.
Mustard Powder	Prepared mustard, wasabi powder, or horseradish	Use prepared mustard carefully—adds liquid and acidity.
Garlic Granulated	Garlic powder or fresh minced garlic	Stronger than powder; 1 tsp granulated = ~2 cloves fresh.
Sugar, Brown	White sugar + molasses	1 cup brown = 1 cup white + 1–2 tbsp molasses (light or dark).
Sugar (White)	Honey or maple syrup	Reduce liquid in recipe when using syrups; flavor will vary.
Sumac	Lemon zest + salt, lemon juice, or vinegar	Provides tang and acidity; best dry sub is zest + salt.

✨ Have your own favorite spice swap? Leave a comment and share what’s worked in your kitchen—or tag @giveitforth with your medieval makeovers!