Allspice is one of those spices that can trick you—it looks like it should be a blend, but it actually comes from a single dried berry. Its flavor is warm, slightly sweet, and reminds people of a mix between cinnamon, cloves, and nutmeg. It’s popular in Caribbean cooking, baked goods, stews, and even pickling. But what if your spice rack is missing allspice just when you need it? Don’t worry, you can still capture that same cozy flavor by using smart substitutes. Here are some of the best ways to replace allspice without losing its charm.
Why Do You Need an Allspice Substitute?
Allspice adds depth and balance to recipes. It brings warmth to pumpkin pie, kick to jerk chicken, and richness to holiday cookies. When you don’t have it, the key is to recreate its combination of sweet and spicy notes. The good news is that many everyday spices can mimic it well if you know how to mix and match.
1. Cinnamon, Cloves, and Nutmeg Blend
This is the classic stand-in for allspice. Mix equal parts ground cinnamon, ground cloves, and ground nutmeg. For example, if your recipe calls for one teaspoon of allspice, use one teaspoon of this blend. It’s especially good in baked goods, oatmeal, and spiced drinks. I’ve used this trick more times than I can count during holiday baking.
2. Ground Cloves and Cinnamon
If you don’t have nutmeg on hand, a simpler mix of cloves and cinnamon will still get the job done. Use two parts cinnamon to one part cloves for balance. This blend works nicely in marinades, savory stews, or even mulled wine.
3. Pumpkin Pie Spice
Pumpkin pie spice already contains cinnamon, nutmeg, ginger, and cloves—basically a flavor cousin to allspice. Use it in desserts, muffins, and spiced lattes. Just keep in mind it might make your dish a little sweeter or more gingery than pure allspice.
4. Apple Pie Spice
Like pumpkin pie spice, apple pie spice is a ready-made blend with cinnamon, nutmeg, and sometimes allspice itself. If your goal is to season baked goods, this substitute works perfectly. Swap it in using the same measurement as the recipe.
5. Cloves Alone (Use Sparingly)
Cloves are the strongest of the trio that makes up allspice’s flavor, so if you use them alone, go light. Use about half the amount the recipe calls for. Cloves bring that rich, spicy edge and pair well with savory dishes like braised meats or curries.
6. Cinnamon Alone (for Warmth)
Cinnamon won’t give you the complexity of allspice, but it adds warmth and sweetness. It’s best as a substitute in cookies, cakes, and breakfast dishes where you don’t mind a simpler flavor. If you’re in a pinch and only have cinnamon, it will still keep your recipe delicious.
7. Five-Spice Powder
This Chinese spice blend usually contains star anise, cloves, cinnamon, fennel, and Sichuan pepper. It’s not a perfect match, but in marinades, meat rubs, or stews, it delivers warmth and complexity. I once used it in place of allspice for jerk seasoning, and while it wasn’t identical, the result was flavorful and unique.
Tips for Substituting Allspice
- If you want to mimic its exact flavor, blends are usually better than single spices.
- Always taste as you go—cloves especially can take over if you add too much.
- Remember the dish: baked goods do well with cinnamon-heavy swaps, while savory dishes can handle stronger substitutes like cloves or five-spice.
Final Thoughts
Running out of allspice doesn’t mean you have to skip the recipe. With a few common spices like cinnamon, nutmeg, and cloves, you can easily recreate its warm, comforting flavor. Personally, I always keep pumpkin pie spice around as my backup—it has saved more than one batch of cookies in my kitchen. So the next time you need allspice but don’t have it, one of these seven substitutes will step up and keep your dish on track.
