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 .
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!
