Cardamom is one of those spices that feels magical. It’s warm, citrusy, slightly sweet, and a little floral all at once. You’ll find it in Indian curries, Scandinavian pastries, Middle Eastern coffee, and even chai lattes. But here’s the tricky part: cardamom isn’t always in the average spice rack, and when it is, it’s usually one of the pricier jars. I’ve had plenty of baking days where a recipe called for cardamom and my jar was bone dry. Luckily, there are some great cardamom substitutes that can bring similar warmth and depth without derailing your dish.
Why Look for a Cardamom Substitute?
Cardamom has a unique flavor that can lean sweet or savory, depending on how it’s used. It’s often described as “complex” because it has notes of citrus, mint, and spice. A good substitute should capture at least one or two of those qualities—warmth, sweetness, or freshness—depending on whether you’re making cookies, curry, or coffee.
1. Cinnamon + Nutmeg (Classic Blend)
A mix of cinnamon and nutmeg is probably the most common cardamom substitute. Cinnamon gives warmth and sweetness, while nutmeg adds depth and a slightly nutty flavor. Use equal parts cinnamon and nutmeg to replace cardamom in baked goods, spiced drinks, or oatmeal. Start with a 1:1 substitution ratio.
2. Cinnamon + Cloves
Cloves bring a bold, slightly peppery sweetness that pairs beautifully with cinnamon. This duo is stronger than cardamom, so use about half the amount called for in the recipe. It works well in cakes, breads, and spiced teas.
3. Allspice
Allspice has a flavor that’s often compared to a mix of cinnamon, nutmeg, and cloves. It’s warm and aromatic, making it a handy one-for-one substitute in desserts, sauces, or stews. I’ve used allspice in cookies when I was out of cardamom, and the flavor came surprisingly close.
4. Ginger
Ginger is spicier and sharper than cardamom, but it adds warmth and zest to both sweet and savory recipes. Use it in curries, cookies, or breads. Replace cardamom with half the amount of ground ginger so it doesn’t overpower the dish.
5. Cumin + Coriander (for Savory Dishes)
When cardamom is used in savory dishes like curries or rice, a mix of cumin and coriander can fill the gap. They don’t taste exactly like cardamom but bring an earthy, citrusy flavor that works beautifully in Indian and Middle Eastern cooking. Use equal parts cumin and coriander in the same amount as cardamom.
6. Pumpkin Pie Spice
Pumpkin pie spice is usually a mix of cinnamon, nutmeg, ginger, and cloves—all of which echo parts of cardamom’s flavor. Use it as a one-to-one replacement in baked goods or spiced drinks. It won’t be identical, but it will keep your recipe warm and aromatic.
7. Cloves + Nutmeg + Cinnamon (Trio Substitute)
If you want the closest complexity to cardamom, combine cloves, nutmeg, and cinnamon. Use equal parts of all three spices and replace cardamom in equal measure. This blend works especially well in coffee, tea, and cookies where cardamom’s layered flavor usually shines.
Tips for Using Cardamom Substitutes
- Start small: Many substitutes (like cloves or ginger) are stronger than cardamom.
- Match the recipe: Use cumin and coriander for savory dishes, or spice blends like cinnamon and nutmeg for baking.
- Fresh vs. ground: If a recipe calls for whole cardamom pods, substitute with spices earlier in cooking to release their flavor.
Final Thoughts
Cardamom may be one of the most unique spices in the world, but your recipe doesn’t have to suffer if you don’t have it. From simple blends like cinnamon and nutmeg to allspice or pumpkin pie spice, there’s always a way to keep your dish warm and flavorful. Personally, I lean on cinnamon and nutmeg when baking and cumin with coriander when cooking curries—they’ve saved me countless times. Next time you’re out of cardamom, reach for one of these seven substitutes and keep the magic in your recipe.
