Have you ever found yourself in the middle of making a recipe to discover that you’re out of one of the ingredients? It happens to everyone at one time or another but the good news is that there are substitutions you can make; below is a herb and spice substitution chart, followed by a set of useful links on the topic.
| Name | Description | Form | Use | Substitute |
| Allspice | Spice: reddish brown berry; pungent blend of cinnamon, nutmeg, cloves | whole seeds ground |
Excellent for spicing desserts, relishes, preserves, tomatoes, sweet yellow vegetables, soups, meats and baked goods. | cinnamon cloves nutmeg |
| Anise | Aromatic Seed: small, grayish brown, oval shaped, licorice flavor | whole seeds ground |
Delicious in cookies, cakes, fruit dishes, coleslaw, cottage cheese, salad dressings, spicy meat mixtures, rye bread and apple pie. Sometimes used to give a licorice flavor and aroma to foods. | fennel |
| Basil (sweet) | Herb: bright green leaves when fresh; brownish olive when dried; sweetly pungent | fresh dried crushed leaves |
Brings out the best in soups, marinades, salad dressings and cheese dishes. Its special affinity for tomatoes makes it indispensable in pizza, pasta sauces and other Italian dishes. Also used to flavor herb butters. | marjoram oregano |
| Bay leaf (laurel) |
Herb: long, green leaves; woody, menthol flavor (bitter if used too freely) | dried whole leaves | Add 2–3 leaves to tomato sauces, soups, stews and gravies. Remove leaves before serving. | mint |
| Capers | Spice: small, olive greenish pods; sharp, pungent briny flavor | packed in salt or vinegar | Good in beef gravies, canapes, fish, salads, sauces, tomato and eggplant dishes, and sprinkled on deli sandwiches. | pickled green peppers |
| Caraway | Aromatic seed: small, brown, crescent-shaped seed, slight licorice taste | whole, dried seed | Used for centuries to flavor baked goods, pickles, cheeses, coleslaw, potatoes, cabbage, carrots, green beans, sausage and cucumber salads. | anise |
| Cardamom | Spice: small, dark-colored pods; gingery-lemon, aromatic flavor | whole seeds ground |
Sweet and aromatic, cardamom is used to flavor cakes, cookies, pastries, breads, curries, custards and punches. | coriander ginger |
| Cayenne (capsicum) |
Spice: plump, sweet, scarlet fruit of tropical capsicum plant; very piquant | ground | Use sparingly for a pungent zing in Mexican dishes and sauces, meats, eggs, stews and curries. (On a heat scale of 1 to 10 for chili peppers, cayenne rates an 8). | chili pepper paprika |
| Celery Seed | Aromatic seed: small, light brown seeds; celery taste | whole seeds ground |
Wonderful in potato salad, coleslaw, egg and tuna salads, lentils and breads. | tarragon |
| Chervil | Herb: delicate, feathery leaves; light licorice, parsley taste | dried whole or ground leaves | Light, anise flavor is wonderful in sauces, cream soups, dressings and egg salads. Add chervil after cooking is completed; its delicate flavor is destroyed by cooking. | tarragon |
| Chive | Herb: long, green tubular leaves; delicate onion flavor | fresh minced dried frozen |
Delicate onion flavor is delicious in eggs, cream sauces, fish, chicken, beef, lamb and vegetable dishes. Try 1–2 TB in cottage cheese, or in dips made with cream cheese, sour cream or yogurt. | scallions |
| Cilantro | Herb: short stemmed with thin, round, slightly fringed leaves; pungent and peppery smell and taste | fresh | This popular Mexican seasoning imparts a mild, delicate sweet flavor. A must for authentic salsas. In Chinese cuisine it is known as Chinese parsley. | Italian parsley |
| Cinnamon | Spice: reddish brown, rolled up quill-like sticks; sweet, mildly hot | sticks ground |
A favorite baking spice. Often used in combination with cloves, nutmeg and allspice to flavor breads, cakes, cookies and other desserts. Excellent with apples, it is essential with apple crisps and pies. | ginger |
| Clove | Spice: dried, unopened buds of a tropical evergreen; strong, sweet and pungent | whole dry buds ground |
A traditional flavoring in gingerbread, cookies and other baked goods. Also delicious in curries, chili and tomato sauces, beets, squash, stewed fruits, applesauce and sweet spiced syrups. | cinnamon ginger |
| Coriander | Aromatic seed: dried, ripe berries of cilantro plant; almost round with straight and wavy ridges; flavor of lemon peel and sage | whole seeds ground |
Used to flavor a variety of foods including baked goods, dairy desserts, puddings, meats, curries, relishes, beverages and candies. The whole seeds are used in sweet pickles, punch and to flavor coffee. | cardamom ginger |
| Cumin | Aromatic seed: long thin seed, yellow brown in color, dry earthy taste | whole seeds ground |
An essential ingredient in most chili powders and is used to flavor curries, stews, meats, tofu and vegetable dishes. | turmeric |
| Dill | Herb: small tan seeds or feathery light leaves (weed), tangy taste resembling caraway | whole seeds ground dried leaves |
Dill seed is excellent in potato and carrot salads, sauerkraut, breads, soups, salad dressings, and egg, potato, cabbage and meat dishes. Dill weed is great in vegetable dishes, tofu and tempeh dishes, rice dishes, fish and cottage cheese. | caraway |
| Fennel | Herb: watermelon-shaped, chartreuse seeds or fresh, short, celery-like bulbs; licorice flavor | whole seeds ground fresh stalks |
A must for authentic flavor in pizza and spaghetti sauce and Italian sausage. Excellent with fish and seafood sauces. It is also used in soups, stews and sweet potatoes. Wonderful in all Italian dishes. | anise |
| Fenugreek | Aromatic seed: smooth, red brown, unevenly shaped seeds, flavor reminiscent of burnt sugar and maple | whole seeds ground |
Widely used for flavoring imitation maple syrup. Good added to curries, spice mixtures, chutney, puddings, candies and baked goods. | anise caraway fennel |
| Ginger | Spice: gnarl shaped, light brown root; sweet, piquant, peppery | whole roots cracked roots ground crystallized |
Traditionally used in gingerbread and ginger snaps. Mix with soy sauce and scallions or crushed garlic for an excellent dipping sauce for egg rolls or vegetables. | cardamom coriander |
| Mace | Spice: lacy, fibrous covering around the nutmeg shell; flavor of nutmeg but milder | dried blades ground |
Used for pickling, for flavoring baked goods and in stews. | nutmeg |
| Marjoram | Herb: gray green leaves; musky, slight oregano bouquet | dried whole leaves ground |
A member of the mint family that enhances vegetables, meats, soups, sauces, salads and some cheeses. It also makes a delicious herb butter. | basil oregano thyme |
| Mint | Herb: dark emerald leaves, cool, menthol flavor | whole crushed and ground leaves fresh oil extract |
Bean and fish soups, candies, chilled fruits, cold beverages, desserts, hot teas, jellies, lamb, peas. | bay leaf |
| Mustard | Spice: tiny, white, yellow, or brown seeds; spicy, mellow, nutty | whole seeds ground |
Popularly used as a pickling spice. Add ground mustard to sauces, dips, eggs, cheese dishes, tofu and salad dressings. Yellow mustard is milder than brown. | prepared mustard |
| Nutmeg | Spice: very hard, brown, ovular seed pods; spicy, mellow, nutty | whole seeds ground |
Popular for flavoring cookies, pies, and other baked goods, especially in combination with other sweet spices like cinnamon, cloves and allspice. Add a dash to applesauce or cheese dishes. | mace |
| Oregano | Herb: grayish green leaves; strong, aromatic, slightly menthol | dried whole leaves ground |
Indispensable in Italian cooking. It has a special affinity for basil, and the two often appear together in vegetable, cheese, tomato and pasta dishes. Good in soups and stews also. | basil marjoram thyme |
| Paprika (mild capsicum) |
Spice: scarlet pods, mild, slightly piquant | ground | Store carefully, away from heat or light, to preserve its color and freshness. Use in Hungarian goulash, eggs, sauces, cheese, tomato and pasta. | cayenne pepper |
| Parsley | Herb: curly small or flat green leaves; herbal, sweet flavor | flakes dried leaves fresh |
Popular as a garnish, it is also used to flavor soups, vegetables, sauces, dressings and potato dishes. Add 1–2 TB directly to your favorite dishes or reconstitute by soaking in ice water for 5 to 10 minutes. | basil |
| Pepper | Spice: round, shriveled berries; hot, biting, pungent taste. Black, white, pink and green available. | whole, dried ground |
Provides a burst of hot peppery flavor to salads and pasta. | cayenne or red pepper |
| Rosemary | Herb: grey green, curved pine needle leaves; sweet, bittersweet taste | whole dried leaves ground |
Use in soups and stews and with fish or poultry dishes. | sage |
| Saffron | Spice: delicate, orange yellow filaments; pleasantly bitter | whole stigmata ground |
The world’s most expensive spice. Use 1/8 to 1/4 tsp crushed saffron in rice, fish, poultry, breads and cakes. | turmeric |
| Sage | Herb: silver tipped, grey green leaves; strong, astringent, slightly bitter flavor | whole leaves ground |
Excellent with pork, sausage and poultry, and often found in stuffings, omelets, chowder and cheese dishes. | rosemary savory |
| Savory | Herb: dried, brownish green leaves, aromatic, piquant | whole leaves ground |
Commonly found in bread stuffings and dressings. Good cooked with beans and peas. | sage |
| Tarragon | Herb: long, thin, green leaves,; sweet, slight licorice taste | whole dried leaves ground |
A natural complement to fish and chicken and often found in specialty vinegars and salad dressings. Try it on salads and sauces. | chervil |
| Thyme | Herb: grey-green, curly leaves, warm, pungent slight lemony flavor | whole dried leaves ground |
Highly aromatic herb used to flavor soups, stews, sauces, cheese, stuffings, salad dressings and vegetables. | basil marjoram oregano |
| Turmeric | Spice: yellow orange root; similar to ginger root in shape; musky, slightly bitter | ground | Indispensable in curry powders and Indian cooking. Good in salad dressings, eggs and rice dishes. | cumin |
| Vanilla bean | Aromatic seed capsule: very dark, long, slender seed pods; sweet, pleasantly perfumy flavor | whole beans pure extract |
A classic flavoring used in sweet foods such as cakes, cookies, custards, eggnog, frostings, ice cream, milk, pastries, puddings, rice, smoothies, sweet sauces. |
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Check this chart for substitutions for various herbs.
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Check this chart for substitutions for various spices.
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Information and tips on cooking with sugar substitutes in handy chart form.
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Cook’s Thesaurus has literally thousands of substitution suggestions, including fruits, meats, herbs, and much more. Cream of the crop!
• Vegetarian Substitutions
Vegetarian Times has excellent suggestions on meat substitutions for meat-free, vegan, low-fat, yeast-free, allergy, ethnic, and alcohol-free vegetarian diets.
• Sweetener Substitutions
This document from the NDSU Extension Service gives alternative substitutes for refined sugar in baked goods, including info on how it affects the final product.
• Ingredient Substitutions
Aunt Edna’s Kitchen has a substitution chart for common ingredients including flour, milk, sour cream, sugar, and more.
• US to UK Substitutions
Culinary Cafe has a great page for those wishing to convert US recipes into UK ingredient equivalents.
• Ingredient Substitutions
Kansas State University’s ingredient substitution chart is hyperlink-indexed with alphabetical listings in a nice chart.
• Healthy Baking Substitutions
The electronic Gourmet Guide provides suggestions on ingredient substitutions to lighten up your baked goods.
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Tribune-Review has recommendations for ways to substitute other ingredients for salt in your diet.
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The Culinary Cyber-Sleuth has an interesting article on remaking recipes with various substitutions and/or reductions.
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Mississippi State Extention Service has an easy-to-read chart of substitutions for foods, herbs and spices. In addition to that, your Boiler is a very important part of your home, so make sure you have your Boiler Cover Insurance to be safe just in case it breaks down.
• Low Fat Substitutions
Fabulous Foods has suggestions on substitions to reduce the fat in your foods.
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Health World Online suggests food substitutions in your diet to avoid cancer, plus tips.