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The best allspice substitute is sitting in your cupboard right now: equal parts ground cinnamon, nutmeg and cloves. Stir a tablespoon of each together and you have a warm, clove scented blend that swaps in one for one, so you don’t have to change a single measurement in your recipe.
In short, this swap is 1 tablespoon each of ground cinnamon, nutmeg and cloves stirred together in a small bowl. It takes 2 minutes, makes 3 tablespoons (9 teaspoons), replaces ground allspice one for one and keeps for up to 2 months in a sealed jar.
I worked this out the hard way, halfway through a gingerbread batter on a rainy Sunday with an empty jar in my hand. Since then I’ve tested every swap I could think of, from pumpkin pie spice to five spice, in both cakes and stews. Here is the quick blend I keep in a jar, plus a ratio chart for everything else.
Quick Breakdown
Why You’ll Love This Allspice Substitute
- Three pantry spices. Cinnamon, nutmeg and cloves, the same trio most bakers already own.
- Swap it one for one. Use exactly the amount your recipe asks for. No maths at the stove.
- Two minutes. Measure, stir, done.
- It tastes remarkably close. The real berry smells of those three spices plus a little pepper, which is how it got its name.
- Works sweet or savoury. It is happy in a cake, a ham glaze or a pot of chilli.
Ingredient Notes
- Ground cinnamon. 1 tablespoon. Most supermarket cinnamon is cassia, which is bold and sweet. King Arthur Baking’s guide explains how Ceylon cinnamon is milder and more delicate than cassia; either works here.
- Ground nutmeg. 1 tablespoon. Freshly grated is lovely if you have a whole nutmeg and a fine grater.
- Ground cloves. 1 tablespoon. Cloves carry the dominant note of the real berry, so don’t skip them.
Quality matters more than you’d think. A tired jar of nutmeg that has lost its smell will make a flat blend, so sniff each one before you start.
The Best Allspice Substitute Ratios
Here is what to use for every 1 teaspoon of ground berry your recipe calls for. My homemade allspice substitute is the closest match, but the others are good in a pinch.
| Swap | For 1 tsp ground | Best in |
|---|---|---|
| Cinnamon, nutmeg and cloves blend (this recipe) | 1 tsp | Everything |
| Pumpkin pie spice | 1 tsp | Cakes, pies, muffins |
| Apple pie spice | 1 tsp | Crumbles, fruit bakes |
| British mixed spice | 1 tsp | Fruit cake, hot cross buns |
| Ground cloves alone | 1/2 tsp | Ham, stews, gingerbread |
| Nutmeg alone | 1/2 tsp plus a pinch of cinnamon | Custards, creamy sauces |
| Chinese five spice | 1/2 tsp | Savoury dishes only |
| Whole dried berries | About 6, ground | Anything |
Substitutes for Baking vs Savoury Cooking
For sweet bakes, the three spice allspice substitute or pumpkin pie spice is perfect; the extra ginger in pumpkin spice only makes things cosier. For savoury food such as jerk chicken, chilli or meatballs, use the blend and add a pinch of black pepper, which mimics the berry’s peppery finish. Avoid five spice in baking, because its aniseed note takes over.
Substituting Whole Berries
If a pickling or mulled wine recipe wants whole berries, use 2 or 3 whole cloves plus a small piece of cinnamon stick for every 6 berries. For stews, add your allspice substitute in the last 10 minutes so it doesn’t turn bitter.
How To Make Allspice Substitute
1. Measure. First, add the cinnamon, nutmeg and cloves to a small bowl. Level each tablespoon so the balance stays right.
2. Stir well. Next, stir until the three colours disappear into one even, warm brown. A small whisk or fork does this fastest.
3. Jar it. Finally, spoon the blend into a dry spice jar and seal it. It keeps for up to 2 months in the cupboard.
Levelling is easiest with magnetic measuring spoons, since the flat rims scrape clean and the narrow ends fit straight into most spice jars.
Mistakes to Avoid
- Too much clove. If you are swapping in cloves on their own, use half the amount. They are very strong and can taste medicinal.
- Doubling the amount. This allspice substitute is already as strong as the real thing, so keep it one for one.
- Using a whole tablespoon of nutmeg in one dish. Nutmeg is perfectly safe in normal cooking amounts, but Tennessee Poison Center notes that large doses of two to three tablespoons can make people unwell. A teaspoon of this blend holds just a third of a teaspoon of nutmeg, so normal recipes are nowhere near that.
- Freezing it. The moisture will spoil it, so keep it in the cupboard.
Tips for the Best Allspice Substitute
- Add a tiny pinch of black pepper per tablespoon of blend for savoury dishes. It is surprisingly close to the real berry.
- Grate whole nutmeg for the brightest flavour.
- Drop a food safe moisture absorbing packet in the jar to keep the blend fresh and loose.
- Shake the jar before using; the finer cloves can settle.
- Make a double batch in October. You will use it in every Christmas bake.
Storage
- Cupboard. Store your allspice substitute in an airtight glass jar in a cool, dry, dark cupboard for up to 2 months for the best flavour.
- Not the freezer. Condensation makes ground spices clump and fade.
- Check before using. If the warm clove smell has faded, it is time for a fresh batch.
When to Use the Real Thing
An allspice substitute is brilliant in cakes and most stews, but in jerk seasoning, pickling and Lebanese seven spice the true berry has a peppery depth that is hard to copy. If you cook those often, buy a bag of whole berries and grind them yourself; my guide to what allspice really is and how to grind your own walks you through it in two minutes.
What to Bake With It
This allspice substitute shines in autumn baking. Try it in my pumpkin muffins, or scatter a teaspoon into the cake layer of an easy pumpkin dump cake.
It is also wonderful in a sticky gingerbread loaf and a creamy sweet potato pie, where it adds that extra layer of warmth people can never quite name.
Frequently Asked Questions
Swapping and Ratios
Can you leave allspice out of a recipe?
Yes, in a recipe with several other spices; you’ll barely miss a quarter teaspoon. However, where it is the main spice, as in jerk or gingerbread, use a swap such as equal parts cinnamon, nutmeg and cloves.
Is pumpkin pie spice a good substitute for allspice?
Yes, especially in sweet bakes such as cakes, pies and muffins. Use the same amount, 1 teaspoon for each teaspoon of allspice. It contains ginger, so it tastes a touch warmer.
Can you use cinnamon instead of allspice?
Yes, but cinnamon on its own tastes sweeter and less complex. Add a pinch of cloves if you have them, because cloves carry the dominant note of the real berry.
Is British mixed spice the same as allspice?
No. British mixed spice is a blend that often includes the berry itself, plus coriander and ginger, while allspice is a single dried berry. Mixed spice still works one for one in bakes such as fruit cake and hot cross buns.
Storage and Safety
How long does homemade allspice substitute keep?
Up to 2 months in an airtight jar in a cool, dry, dark cupboard for the best flavour. After that it fades rather than spoils. Do not freeze it, because moisture makes ground spices clump.
Can you make a bigger batch of the cinnamon, nutmeg and clove blend?
Yes. Keep the equal parts ratio and scale it up, but only make what you’ll use within a couple of months.
Is this allspice substitute gluten free?
Yes, pure ground cinnamon, nutmeg and cloves are naturally gluten free. Check labels if you cook for someone with coeliac disease, as some are packed in shared facilities.
What can I use instead of whole allspice berries?
Use 2 or 3 whole cloves plus a small piece of cinnamon stick for every 6 berries in pickling or mulled wine. If the recipe grinds the berries, use 1 teaspoon of the ground blend instead.
Ingredients
- 1 tablespoon ground cinnamon (8g)
- 1 tablespoon ground nutmeg (7g)
- 1 tablespoon ground cloves (6g)
Instructions
- Combine the cinnamon, nutmeg, and cloves in a small bowl.
- Stir until fully combined.
- Store in a spice jar for up to 2 months.
