You are halfway through a pot of chili when you discover the cumin jar holds nothing but a faint, hopeful smell. Or the roast chicken is ready for the oven, the recipe says rosemary, and the only green thing in the house is a sad bunch of parsley. Running short on seasoning is one of those small kitchen emergencies that nobody plans for and almost everybody faces.
The good news is that spices and herbs fall into families, and the members of a family can often stand in for each other. A swap rarely tastes identical, but a thoughtful one tastes good, and sometimes it tastes surprisingly like something new you would make again on purpose. This guide covers how to think about flavor, how to convert between fresh and dried, which herbs and spices trade places best, a handful of blends you can mix from jars you already own, and how to keep it all safe and fresh.
Key takeaways
- Dried herbs are stronger than fresh. The usual rule is one teaspoon of dried for each tablespoon of fresh, a ratio of about one to three.
- Add substitutes in small amounts, taste, then add more. You can always add seasoning, but you cannot remove it.
- Match the role of the missing seasoning: warm and earthy, bright and green, sharp and hot, or sweet and aromatic.
- Whole spices and delicate fresh herbs behave differently in the pot. Add woody herbs early and tender herbs at the end.
- Seasoning blends can hide salt, sugar, and allergens such as mustard or sesame. Read labels, and cut back on added salt when using a salted blend.
- Old spices do not spoil quickly, but they fade. If a substitution tastes flat, the culprit may be a jar that is five years old.
Start With the Flavor Families
Substitution becomes far easier when you stop thinking of a spice by its name and start thinking about what it does in the dish. Most seasonings fall into a few groups.
Warm and earthy
Cumin, coriander, turmeric, and paprika provide a deep, grounded backbone, especially in chili, curries, rice dishes, and bean stews. When one runs out, another warm spice can pick up some of the slack, though the dish will taste a little different.
Sweet and aromatic
Cinnamon, nutmeg, allspice, cloves, cardamom, and ginger belong to the baking spice rack, but they also show up in stews, braises, and spice rubs. These are the easiest to blend, because their flavors overlap so much.
Bright and green
Parsley, basil, cilantro, dill, tarragon, and mint add freshness and lift. The most interchangeable are those with similar leaves and a similar punch, such as oregano and marjoram, or parsley and chervil.
Resinous and woody
Rosemary, thyme, sage, savory, and bay leaf can stand up to long cooking. They are strong, and a little goes a long way, which makes them forgiving to swap as long as you start small.
Hot and sharp
Cayenne, crushed red pepper, black pepper, mustard, and ground ginger bring heat. The difference between them lies in how that heat arrives: fast and sharp, slow and building, or sinus-clearing.
Fresh and Dried: Doing the Math
The basic ratio
Drying concentrates flavor, so one tablespoon of chopped fresh herbs is roughly equal to one teaspoon of dried. If a recipe calls for a quarter cup of fresh basil, which is four tablespoons, you would use about four teaspoons of dried, or a little over a tablespoon. Ground herbs and powdered spices are even more concentrated than crumbled leaves, so use slightly less of them, about half a teaspoon of ground for each teaspoon of crumbled dried herb.
When to add each type
Dried herbs benefit from a few minutes in warm liquid or oil to wake up, so add them early in cooking. Delicate fresh herbs such as basil, cilantro, parsley, chives, and dill lose their character with heat, so stir them in at the end. Hardier herbs such as rosemary, thyme, and sage can go in at the beginning and survive the heat.
Some herbs do not dry well
Dried cilantro, chives, and parsley retain little of their fresh flavor and make a weak substitute. If a recipe leans on one of these as a main flavor, as in a cilantro-lime rice or a chive butter, look for a fresh alternative instead. Herbs such as oregano, thyme, and bay actually concentrate nicely, and dried is often preferred in cooked dishes.
Quick conversion table
| Fresh amount | Dried amount | Ground or powdered |
|---|---|---|
| 1 tablespoon chopped herbs | 1 teaspoon crumbled | 1/2 teaspoon ground |
| 1 tablespoon grated ginger | not recommended | about 1/4 teaspoon ground ginger |
| 1 clove garlic | not applicable | about 1/8 teaspoon garlic powder |
| 1 medium onion | about 1 tablespoon minced dried onion plus water | about 1 tablespoon onion powder |
| 1 tablespoon fresh chopped chives | 1 teaspoon dried | not applicable |
Herb Substitutions
Basil
The best stand-in is oregano, which shares a similar peppery, slightly sweet character, or a mix of oregano and a little thyme. Fresh mint, used sparingly, works in some dishes such as tomato salads, and tarragon gives an anise-like twist. Use about the same amount as the basil called for if fresh, and start with half the dried amount if substituting dried oregano for fresh basil.
Oregano and marjoram
These two are close cousins, with marjoram being sweeter and gentler. Swap them evenly, though if you replace marjoram with oregano, use a bit less because oregano is stronger. Thyme or Italian seasoning will also do the job in tomato sauces, pizza, and roasted vegetables.
Thyme
Marjoram, oregano, savory, or a small amount of Italian seasoning will substitute for thyme. In poultry dishes, poultry seasoning also works since it contains thyme itself. Use about the same amount of dried as the recipe calls for, tasting as you go.
Rosemary
Thyme and sage are the closest matches, though neither is as piney. For roast potatoes and lamb, thyme alone is lovely. Use about half the amount of dried sage as rosemary, because sage is strong, and crush the leaves between your fingers to release the oils.
Sage
Poultry seasoning, which is built on sage, makes the easiest swap, as do thyme and marjoram. Use a little less than the sage called for, since the blend has multiple herbs. In sausage, stuffing, and brown butter sauces, a pinch of rosemary can also help, but keep it light.
Parsley
Fresh chervil is the classic match, but few people stock it. Cilantro can work in Latin or Asian-inspired dishes, and a little celery leaf, tarragon, or fresh chopped green onion tops can add color and brightness. If you only need parsley as a garnish, you can skip it without much consequence.
Cilantro
Fresh parsley with a squeeze of lime juice gets you close to the bright, citrusy lift. Mint or basil also work, depending on the dish; try mint in a Southeast Asian noodle bowl and basil in a Thai-style stir-fry. Some people find cilantro tastes soapy because of how they perceive certain aroma compounds, so a swap may be an improvement for them.
Dill
Fresh tarragon, fennel fronds, or a smaller amount of dried dill work well. Dill is a classic with fish, potatoes, and cucumbers, and fennel fronds carry a similar feathery green sweetness. Dried dill weed is quite mild, so use it generously.
Tarragon
Fennel fronds, a small amount of anise seed, or a mix of parsley and a tiny pinch of fennel seed will echo tarragon’s licorice note. Use less than you think you need, since anise flavors dominate quickly.
Chives
The green tops of scallions, finely sliced, are the easiest match. Shallot tops or the mild outer greens of leeks work as well, though they need to be sliced thin and sometimes cooked briefly.
Bay leaf
Bay is subtle, so leaving it out is often fine. If you want a replacement, a pinch of dried thyme or a small bit of oregano adds the herbal background. Remember to remove whole bay leaves before serving, as they are tough and not pleasant to chew.
Mint
Fresh basil, particularly in salads or fruit dishes, offers a similar cooling lift. A touch of spearmint tea from a bag, steeped in a little hot water, can serve in drinks or desserts in an emergency, though it is not a perfect replacement.
Spice Substitutions
Allspice
Allspice tastes like a blend of cinnamon, nutmeg, and cloves. For one teaspoon, mix about half a teaspoon of cinnamon with a quarter teaspoon each of ground cloves and nutmeg. In a pinch, cinnamon alone with a tiny pinch of cloves will do.
Cinnamon
Nutmeg, allspice, or a little ground cardamom can replace cinnamon in baking. Use about a quarter to half the amount, since each is stronger and more distinctive. Pumpkin pie spice is another option, since it contains cinnamon as the main ingredient.
Nutmeg
Mace, which comes from the same fruit, is the best replacement and can be used in equal quantities. Cinnamon, allspice, or ginger also work, in about the same amounts. Use nutmeg and mace in culinary amounts only, a pinch or a quarter teaspoon at a time. Very large quantities of nutmeg can cause harmful effects, so stick to the amounts in recipes.
Cloves
Allspice is the most natural swap, used in equal amounts. A little cinnamon with a pinch of nutmeg also works. Whole cloves can be replaced with a small amount of ground, roughly a quarter teaspoon of ground for about six whole cloves, but check by tasting.
Cardamom
Cinnamon with a little nutmeg gets you into the same warm, floral territory. A pinch of ground ginger can add liveliness. Cardamom has a very particular perfume, so expect the final dish to differ.
Ginger
Fresh and ground ginger are not equal. Use about a quarter teaspoon of ground ginger for each tablespoon of grated fresh. If you have neither, allspice or a little cinnamon with a tiny pinch of black pepper can give a vaguely similar warmth in baking, although the bright, zingy quality will be missing. Crystallized ginger, rinsed of its sugar and minced, also works in baked goods.
Cumin
Ground coriander is a good, milder substitute, used at about the same amount. Chili powder, which contains cumin, is another option, as is a small amount of caraway seed. Taco seasoning also works in Tex-Mex dishes, but watch the salt. Cumin has a smoky, slightly bitter depth, so a pinch of smoked paprika alongside the coriander helps replicate it.
Coriander
Cumin, used at about half the amount, will give an earthy flavor, and a little lemon zest can add the citrus notes that coriander brings. Caraway or fennel seed could also work in small amounts for rustic dishes.
Paprika
Mild chili powder, a small amount of cayenne mixed with a little tomato paste, or ancho chile powder will each give color and flavor. Sweet paprika is mostly about color and gentle sweetness, so you can often leave it out of a recipe without much harm. For smoked paprika, mix regular paprika with a pinch of ground cumin, or add a drop of liquid smoke if you have it, though a drop is truly all you need.
Cayenne and crushed red pepper
These two can trade places roughly teaspoon for teaspoon, though cayenne is finer and hits more quickly. Hot sauce works in liquid dishes; start with a few drops, taste, and build slowly. Black pepper provides some heat but not the same quality, so use it generously if nothing else is available.
Black pepper
White pepper is a direct swap in most dishes, though it is a bit more pungent and slightly fermented in flavor. Small amounts of cayenne or red pepper flakes can add heat but not the same aroma, so use only a fraction of a teaspoon.
Turmeric
Turmeric is mostly there for golden color and earthy flavor. A small amount of mild curry powder, which contains turmeric, can substitute at a one-to-one ratio. If you only need the color, a little paprika will tint the dish orange, but the flavor will differ.
Saffron
No spice truly replaces saffron’s flavor. For color, a pinch of turmeric gives a yellow tone, and for a hint of floral aroma, a drop of orange blossom water may be used in sweets. If you use turmeric as a stand-in, use a very small quantity, around a quarter of a teaspoon for a pinch of saffron threads, or the dish will taste bitter.
Mustard
One tablespoon of prepared yellow mustard replaces about one teaspoon of dry mustard powder. Because prepared mustard contains vinegar, salt, and water, reduce other liquids slightly and taste for salt. Horseradish or wasabi can fill in for the sharp bite, but use sparingly.
Garlic and onion
Garlic powder at about one eighth of a teaspoon replaces one clove, and granulated garlic is slightly coarser and easier to measure. Onion powder, about a tablespoon, stands in for a medium onion, though the texture is of course lost. Shallots, leeks, scallions, and chives all offer a milder onion flavor.
Spice Blends You Can Mix From the Rack
Many store-bought blends are just combinations of a few common spices. If you have the individual components, you can mix a small batch to use immediately.
Italian seasoning
Combine equal parts dried basil, oregano, thyme, and rosemary. Crush the rosemary slightly, or leave it out. A teaspoon or two does the work in a pot of sauce.
Poultry seasoning
Mix two parts ground sage, one part thyme, one part marjoram, and a half part rosemary, plus a small pinch of black pepper. This is excellent on roast chicken, turkey, stuffing, and in gravy.
Chili powder
Blend two tablespoons of paprika, one tablespoon of ground cumin, one teaspoon each of garlic powder and dried oregano, and a quarter teaspoon of cayenne. Adjust the cayenne for heat. Commercial chili powder often contains salt, so taste your dish before adding extra.
Taco seasoning
Combine one tablespoon of chili powder, one teaspoon of cumin, a half teaspoon each of garlic powder, onion powder, and dried oregano, a half teaspoon of salt, and a pinch of cayenne. This is enough for about a pound of ground meat or a couple of cups of beans.
Pumpkin pie spice
Mix two teaspoons of cinnamon, one teaspoon of ginger, a half teaspoon of nutmeg, and a half teaspoon of allspice or cloves. Store leftover mix in a small sealed jar.
Curry powder
Curry powders vary widely, but a workable approximation is two teaspoons turmeric, two teaspoons cumin, two teaspoons coriander, a teaspoon of ginger, and a quarter teaspoon of cayenne. Toast it briefly in a little oil before adding other ingredients to bring out the flavor.
Cajun-style seasoning
Mix two teaspoons of paprika, one teaspoon each of garlic powder, onion powder, dried oregano, and dried thyme, a half teaspoon of black pepper, and up to a half teaspoon of cayenne. Add salt separately, to taste.
Freshness, Storage, and Why Substitutes Sometimes Fall Flat
How long do spices last?
Dried spices do not become unsafe the way meat or dairy does, but they lose potency. As a general guide, ground spices keep good flavor for about two to four years, whole spices for about four years, and dried leafy herbs for one to three years. Seasoning blends tend to fade a bit faster. Rub a pinch between your fingers and sniff; if the aroma is weak, the flavor will be weak too, and you will need more to get the same effect.
Store them well
Heat, light, and moisture are the enemies. Avoid keeping spice jars directly above the stove or in a sunny window. Always use a dry spoon, never shake spices straight from the jar into a steaming pot, since steam gets in and can cause clumping and mold. If you see mold or clumps in a jar that has gotten wet, discard it.
Fresh herbs
Store soft herbs such as cilantro and parsley with the stems in a glass of water in the refrigerator, loosely covered. Wrap woody herbs in a slightly damp paper towel inside a bag. Most fresh herbs keep about a week; basil prefers room temperature and turns black in the cold.
Herb oils and garlic in oil
If you try making a quick substitute infusion, keep in mind that fresh garlic or herbs stored in oil at room temperature can create conditions for the bacteria that cause botulism. Refrigerate any garlic-in-oil or herb-in-oil mixture, and use it within a few days. Throw it out if you are unsure.
Seasoning With Care: Allergens and Salt
Many pre-mixed seasonings contain ingredients you might not expect, such as salt, sugar, starches, anti-caking agents, and sometimes allergens such as mustard, celery, wheat, soy, or sesame. Sesame joined the list of major US food allergens in recent years, so it is more likely to appear on labels than before. If you cook for someone with a food allergy, read every label every time, and avoid substitutions with unknown ingredients. Garlic salt, onion salt, and celery salt are mostly salt; if you use them in place of garlic powder or onion powder, reduce or skip other added salt. Seasoned salts and blends can quickly push a dish past the point of tasting good.
Common Mistakes
- Swapping dried for fresh herbs in equal amounts, producing a dish that tastes dusty and overpowering.
- Dumping in the full amount of a strong substitute such as cloves, cayenne, or rosemary before tasting.
- Adding delicate fresh herbs at the start of cooking and watching their flavor disappear.
- Using garlic salt or seasoned salt without cutting back on the other salt in the recipe.
- Confusing sweet paprika with hot paprika, or smoked with plain, and ending up with the wrong flavor.
- Replacing whole spices with ground at the same measure; ground spices are more intense.
- Trusting an old, faded spice to deliver, then overcompensating when you add the next batch.
- Tasting a dish with a spoon that has touched raw meat or eggs, then using that spoon again.
- Keeping herb-in-oil mixtures on the counter.
- Rubbing your eyes after handling hot peppers or cayenne.
Working Through Some Real Scenarios
Chili with no cumin
Use ground coriander at the same amount, plus a pinch of smoked paprika for depth. Add a teaspoon of chili powder if you have it, since most blends already contain cumin. Simmer for the full cooking time so the flavors blend, and taste for salt at the end.
Roast chicken with no rosemary or thyme
Rub the bird with a mix of sage or poultry seasoning, a little garlic powder, and black pepper. Roast to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the breast and thigh, not touching bone. Let it rest for about ten minutes before carving.
Pumpkin bread with no pumpkin pie spice
Combine cinnamon with a smaller amount of ginger and nutmeg, then add a pinch of cloves or allspice. The whole mixture should total around the same amount that the recipe calls for in pie spice, usually one to two teaspoons.
Pasta sauce with no basil
Use dried oregano with a pinch of thyme, or Italian seasoning. Add at the start of simmering. If you have fresh parsley, stir in a spoonful at the end for color and brightness.
Fish with no dill
Try chopped fennel fronds or tarragon, with a squeeze of lemon. Cook the fish until it reaches 145 degrees Fahrenheit (63 degrees Celsius), or until the flesh is opaque and flakes easily with a fork.
Building a Backup Spice Shelf
You do not need fifty jars. A short list will cover most substitutions: black pepper, cinnamon, cumin, paprika, chili powder, garlic powder, onion powder, dried oregano, dried thyme, ground ginger, nutmeg, crushed red pepper, and bay leaves. With those, you can mix many of the blends above and approximate most missing items. Buy small amounts, label the jars with the purchase date, and replace the ones you use most often every year or so. Whole spices, such as peppercorns and cumin seed, keep longer, and a small grinder lets you refresh the flavor on demand.
When to Call a Professional
For most home cooks, seasoning swaps are low-risk, but there are times when you should seek expert advice. If someone in your household has a food allergy or intolerance, talk to their doctor or an allergist about which seasonings and blends are safe, and read ingredient labels carefully. If you are managing a condition such as high blood pressure, ask a doctor or registered dietitian about salt-containing blends. If someone has trouble breathing, swelling, hives, or repeated vomiting after a meal, call 911. If you suspect foodborne illness, with persistent vomiting, bloody diarrhea, a high fever, or signs of dehydration, see a doctor. And if you plan to sell homemade spice blends, check your state and local rules for labeling and licensing first.
Frequently Asked Questions
How much dried herb equals fresh?
Use one teaspoon of dried for every tablespoon of fresh. Ground herbs are stronger still, so use about half a teaspoon of ground for the same tablespoon of fresh. Taste and adjust.
Can I use garlic powder instead of fresh garlic?
Yes, though the flavor is milder and more roasted. Use roughly one eighth of a teaspoon of powder for each clove. Add it earlier in cooking, so it has time to dissolve and blend.
What is the best substitute for cumin?
Ground coriander is the safest swap, and chili powder works in Tex-Mex dishes since it contains cumin. Add a pinch of smoked paprika to bring back some of the smoky depth.
Is it OK to leave out a spice altogether?
Often, yes, especially if it is one of many in the recipe. Dishes built around one dominant spice, such as a saffron rice or a cinnamon roll, do suffer. In those cases, substitute rather than omit, or choose a different recipe.
Do spices go bad?
They rarely become unsafe, but they lose flavor with time. Jars exposed to moisture, which develop clumps or mold, should be thrown out. Smell is a reliable guide: if there is little aroma, replace the spice.
Can I substitute whole spices for ground?
You can, but grind them first. As a rough guide, use slightly more whole spice than ground, because freshly ground spices are very aromatic. Taste as you go, since the intensity depends on how finely you grind.
Are seasoning blends gluten-free and allergen-free?
Not necessarily. Some blends contain wheat, soy, mustard, celery, or sesame, and anti-caking agents. Check the label every time and contact the manufacturer if you have a serious allergy.
How can I tell if I have used too much of a substitute?
If a dish tastes bitter, harsh, or one-note, you have probably overdone it. Dilute by adding more of the base ingredients, such as broth, tomatoes, or rice, or balance with a little acid, sweetness, or fat. Next time, add half as much and build up.
One Last Pinch
Seasoning is less a matter of strict rules than of paying attention. When the jar is empty, you now have a few reliable alternatives, and a feel for what a dish needs. Start small, taste often, and write down what worked. Some of your best family dishes may begin as a swap made on a busy weeknight, and the spice rack you already own is probably more flexible than you think.
