While there is no true replacement for the flavor of that certain spice in a certain recipe, we understand that you might find yourself without said spice at the worst possible moment. That’s why we created our spice substitution guide. If you do not find the specific substitution you are seeking below, email us at email@example.com, and a real spice expert will reply to you promptly.
Aleppo Pepper Substitute
Aleppo pepper gives a somewhat sweet and moderately hot flavor to dishes. Aleppo is a type of pepper that has a similar flavor to ancho peppers, however Aleppo has a slight cumin flavor with a hint of salt and vinegar flavor.
Out of Aleppo pepper? Read our Aleppo pepper substitutes here!
Allspice is a unique aromatic berry with origins in Jamaica. The taste resembles a blend of cinnamon, clove, and nutmeg - giving its encompassing name. Allspice’s warm flavor is often found in barbecue sauces and jerk seasoning as well as baked goods like gingerbread and apple pie.
Out of allspice? Read our allspice substitutes here!
Arrowroot powder was originally used to heal poison-arrow wounds, and has since become an essential ingredient to thicken many dishes like gravies and white sauces. Arrowroot flour is also loved for being gluten-free.
Don't have arrowroot powder? Read our arrowroot substitutes here!
Basil is an aromatic herb that has a subtle, sweet flavor profile. Basil also has antibacterial, anti-inflammatory and antimicrobial properties and has been used medicinally in many cultures. In the culinary world, basil is a popular choice to add a sweet, herbal aroma to your dish
Out of Basil? Read our basil substitutes here!
Caraway Seeds Substitute
Caraway seeds have a somewhat nutty and bittersweet sharpness, with a touch of citrus and pepper, creating a unique combination of flavors. Caraway seeds are high in natural essential oils, which also contributes to the unique flavor profile.
Out of caraway seeds? Read our caraway seeds substitutes here!
Celery Seeds Substitute
Celery seeds are small and slightly bitter seeds that are commonly used in sauerkraut, pickling, and in cold vegetable salads, like coleslaw and potato salad. These tiny seeds have a nice mild crunch and a strong flavor. Celery seed provides a strong and familiar celery flavor without the stringy, fibrous texture found in celery stalks. Ground celery seeds are a great spice to add to your sauces or dressings.
Don't have celery seeds? Read our celery seed substitutes here!
Chili Powder Substitute
Chili powder is a rich, bittersweet blend of ground chiles and other spice ingredients such as paprika, cumin, garlic, oregano, and more. It is a star ingredient in many Tex-Mex recipes and in barbecue meat rubs.
Out of chili powder? Read our chili powder substitutes here!
Chives are a bright green herb with a subtle onion-like flavor. In fact, they are in the same family as onion, leeks, and garlic. Primarily used for garnishing, chives can also be used in sauces and broths.
Out of chives? Read our chives substitutes here!
Cilantro is the versatile leaf of the coriander plant which is a member of the parsley family. The taste is bright, fresh and citrusy. Originally from the middle east, cilantro is now used worldwide. It is a main ingredient in guacamole, asian soups, and ful medames.
Out of cilantro? Read our cilantro substitutes here!
Cinnamon is a fragrant spice that is derived from the inner bark of a Cinnamomum tree and can be purchased in quills, sticks, or freshly ground powder. Cinnamon can lend both a sweet and savory element to dishes worldwide from cinnamon rolls and snickerdoodles to Moroccan chicken and Mexican Mole sauce.
Out of cinnamon? Read our cinnamon substitutes here!
There are multiple types of coriander, at The Spice House we carry Indian Coriander Seeds, Moroccan Coriander Seeds, and Ground Moroccan Coriander Seeds. Each type of coriander has a different flavor and is best used in different dishes.
Out of coriander? Read our coriander substitutes here!
Cream of Tartar Substitute
Cream of tartar is a mystery ingredient to many people, and despite its name, is not actually creamy at all. Cream of tartar is a dry, powdery substance and is a byproduct from fermenting grapes that are being turned into wine.
Out of cream of tartar? Read our cream of tartar substitutes here!
Dill Weed Substitute
Dill weed has a unique flavor that has an earthy and almost grassy essence. It is a very fragrant herb without any heat and adds a great flavor to Middle Eastern and North African dishes. Dill is very popular to see in yogurt sauces, potato salads, and even baked breads and crackers.
Out of dill weed? Read our dill weed substitutes here!
Fennel is a fragrant sweet seed with a taste similar to anise. The seed can be found in biscotti, Kashmiri dishes, as well as in sausages - its uses are many. It blends well with seafood, pork and tomatoes.
Out of fennel? Read our fennel substitutes here!
Garam Masala Substitute
Garam masala translates to warming spices and comes from northern India and is highly aromatic. This spice blend is great on everything from lamb and pork to fish, vegetables, and potatoes.
Don't have garam masala? Read our garam masala substitutes here!
Ground Ginger Substitute
Ground ginger is the perfect way to add a zing to almost anything. Most dried ginger in the U.S. comes from India, but the highest quality ginger actually comes from China. Ginger from China can be hard to find, but The Spice House always has some on hand for you.
Don't have ground ginger? Read our ground ginger substitutes here!
Kosher Salt Substitute
Kosher salt was named due to the use by practicing Jews to dry brine meats. Kosher salt doesn’t have any additives, which gives it the purest of salt flavors. This pure salt also effectively absorbs moisture, binding to other ingredients and dissolving easily.
Don't have kosher salt? Read our kosher salt substitutes here!
Lemon Zest Substitute
The lemon peel zest from The Spice House is three times stronger than fresh lemon zest, and it is guaranteed to be free of the bitter pith that can sometimes be mistakenly added to dishes when zesting your own lemons.
Out of lemon zest? Read our lemon zest substitutes here!
Marjoram is a delicate, citrusy, and piney-tasting herb closely related to Oregano. It can be found in blends such as herbs de provence as well as za’atar. Dishes that showcase marjoram include chicken cacciatore as well as goulash.
Out of marjoram? Read our marjoram substitutes here!
Nutmeg is an intense and fragrant spice often found in baked goods and custards. You can find ground or whole nutmeg for a fresher even more intense spice. Nutmeg is frequently featured in stews, macaroni and cheese, and curries.
Out of nutmeg? Read our nutmeg substitutes here!
Onion Powder Substitute
Often used in savory dishes, onion powder has the added benefit of tear-free cooking. It comes in many forms from toasted onion powder to dehydrated chopped onions depending on the needs of your dish.
Out of onion powder? Read our onion powder substitutes here!
Oregano is native to the Mediterranean and a member of the mint family. Oregano has flavorful notes of mint and lemon. This bright astringency balances dishes by countering the rich flavors of meat and beans.
Out of oregano? Read our oregano substitutes here!
Paprika is a vibrant spice that can have earthy, sweet, smokey and fiery flavor depending on the variety used. Paprika is a key spice ingredient in stuffed bell peppers, deviled eggs, chorizo, and traditional Spanish rice.
Out of paprika? Read our paprika substitutes here!
Dried parsley is a delicate herb that’s milder in flavor than fresh parsley, but still manages to make a wonderful garnish on almost any dish. Dried parsley has a beautiful deep, emerald color and sweet flavor that will last for several months when stored in an airtight container.
Don't have any parsley? Read our parsley substitutes!
Peppercorns come in three different colors, white, black and green. All of these peppercorns come from the same vine but are harvested at different times. Green peppercorns are harvested the youngest, and have the mildest flavor of the three. Black peppercorns are picked later to give them time to mature and develop a stronger flavor. White peppercorns are actually black peppercorns which have been soaked to remove the outer casing, which gives them an intense, slightly fermented flavor.
Out of peppercorns? Read our peppercorn substitutes here!
Saffron is a vivid, red, thread-like spice typically used to season and color foods. Harvesting saffron takes a lot of physical effort to get the flowers from the fields to the final destination. One acre and 75,000 flowers, which hold the saffron thread, only produce one pound of the final product.
Out of saffron? Read our saffron substitutes here!
Star Anise Substitute
Star anise is native to northeast Vietnam and Southwest China, and is therefore found in many Chinese dishes and is especially popular to use on pork and chicken. Star anise has a lightly sweet licorice flavor and pairs well with cloves, cinnamon, fennel and Sichuan peppercorns.
Don't have star anise? Read our star anise substitutes here!
Sumac is a unique spice in the cashew family with origins in the Middle East. The dark red berry has a bright, tart lemony flavor profile. A mainstay in Mediterranean dishes such as hummus and kebabs - sumac can also be delicious on fish and popcorn.
Out of sumac? Read our sumac substitutes here!
Thyme is a pungent warm, woody spice related to mint and oregano. One of the oldest culinary herbs, it is a key ingredient in many Mediterranean and French cuisines. In fact there is some flavor nuance to the sweeter softer French thyme compared to heartier Mediterranean thyme.
Out of thyme? Read our thyme substitutes here!
Vanilla Extract Substitutes
Vanilla extract is a fragrant, floral flavor often used in baking. White cakes, custards and frosting often lean on the abundance of flavor vanilla provides. Vanilla can also be an ingredient that runs out and if used rarely, quick substitutes are helpful to have on hand.
Out of vanilla extract? Read our vanilla extract substitutes here!