Nutmeg substitutes
The best substitute for nutmeg is mace: 1:1, or very slightly more. Mace is the lacy covering of the same seed, so the flavour is genuinely the same, just lighter and more delicate.
Why it matters. Warm, sweet and slightly woody. A grating goes into bechamel, spinach, custard and spiced bakes to add depth without announcing itself. Overdo it and it turns soapy and medicinal.
BestMace
●●●●●1:1, or very slightly more
Keeps the flavour role.
Mace is the lacy covering of the same seed, so the flavour is genuinely the same, just lighter and more delicate.
Freshly grated whole nutmeg
●●●●●About half a whole nutmeg grates to 1 tsp ground
Keeps the flavour role.
Far more aromatic than pre-ground, which loses its volatile oils within a few months. Grate it straight into the pan.
Allspice
●●●●○Use about half
Keeps the flavour role.
Allspice already carries a nutmeg-like note alongside its clove and cinnamon, so it lands closer than cinnamon alone. Stronger, so use less.
Pumpkin pie spice
●●●●○1:1
Keeps the flavour role.
Nutmeg is one of its main components, so it works well in sweet bakes. The ginger and cinnamon make it wrong for a bechamel or creamed spinach.
Cinnamon
●●●○○Use half the amount
Keeps the flavour role.
Warm and sweet but far more assertive and a different note entirely. Halve it and taste, especially in a white sauce where nutmeg should be almost invisible.
Cinnamon + ground ginger
●●○○○Per 1 tsp: 1/2 tsp cinnamon + 1/4 tsp ground ginger
Keeps the flavour role.
Fills the warm-spice slot but reads as gingerbread rather than nutmeg. Fine in a spiced bake, wrong in anything savoury or creamy.
Garam masala
●●○○○Use half, in savoury dishes only
Keeps the flavour role.
Usually contains nutmeg or mace, but also cumin and coriander, which are glaringly obvious in a custard or a cake.
Other spice substitutes
Measuring by weight instead? Use the kitchen converter.