Allspice substitutes
The best substitute for allspice is cinnamon + nutmeg + cloves: Per 1 tsp allspice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground cloves. Allspice tastes like precisely these three together, which is where the name comes from. The only thing missing is a slight peppery edge.
Why it matters. One berry that tastes like cinnamon, clove and nutmeg together, which is where the name comes from. It carries jerk seasoning, mulling spice and much of Caribbean and Northern European baking.
BestCinnamon + nutmeg + cloves
●●●●●Per 1 tsp allspice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground cloves
Keeps the flavour role.
Allspice tastes like precisely these three together, which is where the name comes from. The only thing missing is a slight peppery edge.
Mixed spice (UK)
●●●●○1:1
Keeps the flavour role.
The British blend is built on allspice, cinnamon and nutmeg, so it lands very close. Slightly sweeter and more coriander-scented.
Pumpkin pie spice
●●●●○1:1
Keeps the flavour role.
Contains allspice alongside cinnamon, ginger and nutmeg, so it works in baking. The ginger makes it wrong for a jerk rub or a savoury braise.
Apple pie spice
●●●●○1:1
Keeps the flavour role.
Cinnamon-led with nutmeg and allspice in the mix, so it suits sweet bakes, but it is milder and sweeter than allspice on its own.
Cinnamon + cloves
●●●●○Per 1 tsp: 1/2 tsp cinnamon + 1/2 tsp ground cloves
Keeps the flavour role.
Two thirds of the profile. The missing nutmeg warmth shows up in a custard far more than in a stew.
Ground cloves
●●●○○Use 1/2 the amount
Keeps the flavour role.
The dominant note within allspice, but much sharper and more medicinal on its own. Halve it or it takes over the dish.
Chinese five-spice
●●○○○Use about 3/4
Keeps the flavour role.
Shares the clove and cinnamon but adds star anise and fennel, which are extremely obvious. Only workable in savoury cooking, never in a fruit cake.
Other spice substitutes
Measuring by weight instead? Use the kitchen converter.