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

Medieval-style herbalist at work—an illuminated manuscript depicting labeled herbs, tools, and a mortar & pestle preparing remedies and spices.

Spice Substitution Chart: Historical and Modern Swaps for Home Cooks

Update (August 19, 2025): This page has been expanded with added historical context, clarified notes, and improved search.

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

Whether you’re preparing a medieval feast or just need a quick fix, this searchable spice substitution chart has you covered. We include practical replacements and historically inspired swaps for cooks, reenactors, and food-history fans alike. From cinnamon and clove to rarities like grains of paradise or long pepper, these tested substitutions help you adapt without losing the dish’s character.

Historical Spice Substitutions

In medieval and Renaissance cookery, substitutions were essential: spices were seasonal, expensive, and often unavailable. Manuscripts like Forme of Cury and Libro de arte coquinaria specify blends, but household cooks adjusted based on access. This list balances modern flavor compatibility with known historical usage, keeping the spirit of the original.

How to use these substitutions: Start small and adjust to taste—pungent spices (clove, cardamom) can dominate. Working from a period recipe? Consider the spice’s humoral qualities or symbolic role; substitutions may shift intent slightly.

Need measurement conversions instead?
Check our conversion guide: Spice Measurement FAQ – Ounces to Tablespoons.

📖 Jump to a Section

• 🔎 Search the chart
• 🧂 Common Kitchen Spices
• 🌿 Herbs & Leafy Additions
• 🏺 Historic or Rare Spices
• 🧪 Blended Mixes & DIY Replacements
• 🎨 Coloring Agents & Gums
• ❓ FAQ: Spice Substitutions

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🧂 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 the aril of nutmeg.
Clove	Allspice or nutmeg	Allspice for warmth; nutmeg for milder tone.
Ginger	Galangal or a small pinch of allspice	Galangal is sharper; allspice adds sweet warmth.
Paprika	Smoked paprika or chili powder	Smoked for depth; chili powder adds heat and color.
Allspice	Equal parts cinnamon, cloves, and nutmeg	Classic blend to mimic pimento berry flavor.
Garlic	Onion, shallot, or garlic chives	1 clove ≈ 1 tsp chopped ≈ 1/8 tsp powder ≈ 1/2 tsp flakes.
Onion powder	Leeks, shallots, or green onions	1 small onion ≈ 1 tsp powder ≈ 1 tbsp flakes.
Black pepper	White pepper or grains of paradise	White for lighter appearance; GoP for a floral kick.
Cumin	Caraway, coriander, chili powder, or garam masala	Use half amount; warm spice blend fills in.

🌿 Herbs & Leafy Additions

Original Herb	Suggested Substitute	Notes
Basil	Oregano, thyme, tarragon, or summer savory	Parsley + celery leaves for milder herbal profile.
Bay leaf	Dried thyme or oregano	1 fresh = 2 dry; 1 dry = ¼ tsp crushed.
Chervil	Parsley + tarragon or fennel leaves	Mild, slight anise; classic in fines herbes.
Chives	Green onion tops	Best fresh; great in butters and garnish.
Dill (fresh)	Tarragon or fennel leaves	Excellent in sauces for fish and eggs.
Lovage	Parsley + celery leaves	Celery-like bite; great in stocks/pottages.
Marjoram	Oregano, thyme, sage, basil, or summer savory	Oregano is stronger—use 2:3 vs. marjoram.
Mint	Parsley + a pinch dried mint, or basil	Use fresh for brightness/garnish.
Oregano	Marjoram, thyme, basil, or summer savory	Marjoram is milder; use a bit more.
Parsley	Chervil, celery tops, or cilantro	Cilantro is stronger; chervil matches texture.
Rosemary	Sage, thyme, or savory	Use thyme for a cleaner profile.
Sage	Poultry seasoning, rosemary, or thyme	Classic with meats; loves onion and apple.
Tarragon	Dill, basil, marjoram, fennel seed, or anise seed	Anise tone; marjoram best in cooked dishes.
Thyme	Oregano, savory, marjoram, or Italian seasoning	Subtle floral bitterness lifts soups/roasts.

🏺 Historic & Rare Spices

Original Spice	Suggested Substitute	Notes
Grains of paradise	Black pepper + cardamom	Floral, hot, citrusy; medieval staple.
Long pepper	Black pepper + ginger	Sweet-earthy heat; blend to mimic.
Cubeb	Allspice + black pepper	Resinous; like clove x pepper.
Galingale (galangal)	Ginger + pinch of cinnamon	Sharper than ginger alone.
Hyssop	Sage	Bitter, slightly minty; aromatic.
Mastic	Frankincense, gum arabic, or xanthan gum	Texture/structure in sweets; piney aroma.
Sandalwood (saunders)	Annatto (color only)	Historical red colorant; no flavor sub.
Borage	Spinach, escarole, or salad burnet	Cool cucumber-like green.
Lovage	Parsley + celery leaves	Celery-forward; broth and stew base.
Angelica	Lovage or tarragon	Anise-celery tone; stems can be candied.

🧪 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.
British Pudding Spices	Pumpkin pie spice or allspice	Historic: cinnamon, cloves, mace, nutmeg, coriander, allspice.
Bouquet Garni	Parsley + thyme + bay OR basil + marjoram + savory	Bundle in cheesecloth for removal.
Curry Powder	Equal parts coriander, cumin, turmeric, ginger, pepper	Alt: 4 parts coriander, 2 parts cumin + turmeric, 1 part ginger.
Five-Spice Powder	Equal parts black pepper, star anise, cinnamon, cloves, fennel	Sweet or savory uses.
Garam Masala	Cumin, pepper, cloves, nutmeg OR curry powder	DIY: cardamom, coriander, cumin, pepper, cloves, cinnamon, nutmeg.
Herbes de Provence	Thyme, savory, lavender, rosemary	DIY: 4 thyme + 4 savory + 2 lavender + 1 rosemary.
Pumpkin Pie Spice	Cinnamon, ginger, nutmeg, mace, cloves (equal)	Alt: 4 cinnamon + 2 ginger + 1 each of others.
Quatre Épices	Nutmeg, ginger, cloves, white pepper	Use in pâtés, stews, sausages.
Seasoned Salt	Salt + paprika + mustard + oregano + garlic + onion	DIY: 1 c salt + 2.5 tsp paprika + 2 tsp mustard + 1.5 tsp oregano…
Pickling Spice	Mustard, dill, coriander, bay, chili flakes	Optional: peppercorns, celery seed, cloves.
Ras el Hanout	Cumin, coriander, ginger, pepper, cinnamon (base)	Often 12+ spices; varies by house.

🎨 Colorants, Gums & Functional Additives

Ingredient	Suggested Substitute	Notes
Saffron	Turmeric, safflower, marigold, annatto, food coloring	Color is replaceable; flavor is unique.
Turmeric	Mustard powder or mustard + saffron	Adds color + slight bitterness.
Sandalwood (saunders)	Annatto (color only)	Historical red dye; no flavor sub.
Mastic	Frankincense, gum arabic, xanthan gum	Thickens and adds aroma in sweets.
Gelatin	Agar agar, pectin, or xanthan gum	Plant-based options for vegetarian builds.
Mustard powder	Prepared mustard, wasabi powder, horseradish	Prepared mustard adds liquid & acidity.
Garlic, granulated	Garlic powder or fresh minced garlic	~1 tsp granulated ≈ 2 cloves fresh.
Brown sugar	White sugar + molasses	1 cup brown = 1 cup white + 1–2 tbsp molasses.
White sugar	Honey or maple syrup	Reduce other liquid; flavor will vary.
Sumac	Lemon zest + salt; or lemon juice/vinegar	Best dry sub: zest + salt.

❓ FAQ: Spice Substitutions

What can I use instead of saffron?

For color: turmeric, safflower (aka “poor man’s saffron”), or annatto. For warmth: a tiny pinch of turmeric + a thread or two of safflower. Note: saffron’s aroma is unique—flavor can’t be fully duplicated. Start with 1/4 the volume and adjust.

What’s a good substitute for grains of paradise?

Blend freshly ground black pepper with a tiny pinch of cardamom (about 8:1 by volume). This mimics the peppery, citrus-floral kick used in many medieval recipes.

How do I replace long pepper?

Use black pepper plus a touch of fresh ginger (about 6:1). For sweeter warmth, swap the ginger pinch for allspice.

Can I swap mace and nutmeg 1:1?

Almost. Mace (the aril of nutmeg) is a bit more floral and assertive. Use ~3/4 tsp mace for 1 tsp nutmeg; or 1 tsp nutmeg for 1 tsp mace when you want a slightly rounder profile.

Don’t have galangal—can I use ginger?

Yes. Use ginger plus a whisper of cinnamon to sharpen the edge (about 1 tsp ginger + 1/16 tsp cinnamon). Galangal reads hotter and more piney than ginger alone.

How much of a substitute should I use?

General rule: start with 1/2 to 2/3 the called-for amount, then taste and adjust. Highly pungent spices (clove, cardamom, mace) escalate fast—add in pinches.

What did medieval cooks do when a spice was unavailable?

They substituted based on flavor, humoral qualities (hot/cold, dry/moist), and availability—e.g., long pepper for pepper, hyssop for mint-like bitterness, or colorants like saunders (red sandalwood) for appearance. See our tables above for historically sensible swaps.

Need quantities for spoons and cups? See the Spice Measurement FAQ.

📜 Sources & Notes

• The Forme of Cury (c. 1390, England)
• Libro de arte coquinaria by Maestro Martino (15th c. Italy)
• Scappi, Opera (1570, Rome)
• Modern spice science references: Oxford Companion to Food, McGee’s On Food & Cooking

✨ Have a favorite spice swap? Leave a comment or tag @giveitforth with your medieval makeovers!