Cinnamon is one of the most iconic and beloved spices in kitchens worldwide. Extracted from the fragrant inner bark of the cinnamon tree, they are prized for their unmistakable aroma and complex flavor profile, which ranges from floral and citrusy to hot and sweet.
From the classic, refined taste of Ceylon cinnamon, known for its light citrus notes, to the intense sweetness of Saigon cinnamon and the bittersweet bite of Korintje, cinnamon’s versatility makes it a staple in everything from cinnamon rolls and apple pie to curries and spiced beverages.
But what happens when you’re in the middle of baking and realize you’re out of cinnamon? Or if you’re simply looking to try a different flavor or avoid cinnamon for dietary reasons?
The good news is that several spices, similar to cinnamon, share the same aromatic warmth and complexity, and can be used beautifully as a substitute for cinnamon. Let’s explore the best substitutes, each with unique character and ideal culinary uses.
Nutmeg: A Warm and Nutty Companion
One of the most natural replacements for cinnamon is nutmeg, a spice derived from the seed of the Myristica fragrans tree.
Nutmeg’s flavor is warm, slightly sweet, and subtly nutty, making it an excellent counterpart in baked goods and desserts.
Because of its potency, it’s typically recommended to use half the amount of nutmeg in place of cinnamon. For example, if a recipe needs 1 teaspoon of cinnamon, start with just ½ teaspoon of nutmeg.
Nutmeg is not just about flavor; it has a rich history in traditional medicine. It has been an integral part of kitchens for centuries, used to treat digestive ailments and joint pain.
It contains potent antioxidant compounds, such as ferulic and caffeic acid, and exhibits natural anti-inflammatory properties.
Whether you grate it fresh or buy it pre-ground, nutmeg blends beautifully into spice mixes and holiday treats, such as pumpkin pie, which often pairs well with cinnamon.
Cloves: A Bold and Aromatic Substitute
Cloves can be a compelling stand-in for a more pungent and intensely aromatic option. Harvested fresh from the Syzygium aromaticum tree flower buds, native to Indonesia.
When we talk about spices similar to cinnamon, the one that comes to mind first is cloves. Cloves deliver a strong, sweet, and slightly bitter flavor. While they can be used in a 1:1 ratio with cinnamon in some recipes, many prefer to pair them with milder spices, such as ginger or nutmeg, to soften their intensity.
Cloves have long been valued for their medicinal properties, particularly in traditional chinese and ayurvedic medicine.
Rich in antioxidants and natural compounds like monoterpenes and sesquiterpenes, they offer anti-inflammatory and antimicrobial properties.
In the kitchen, cloves add depth to sweet and savory dishes, working exceptionally well in spice blends or paired with fruits like apples and pears.
Cardamom: The Queen of Spices
Another fantastic alternative is cardamom, sometimes referred to as the “queen of spices.” It has a sweet, citrusy aroma, spicy undertones, and a golden hue, making it a favorite in Middle Eastern and Indian Cuisines.
It’s a little more floral and complex than cinnamon but works remarkably well as a 1:1 replacement, especially in baked goods and tea blends. However, here are the substitutes for cardamom.
Cardamom has also been traditionally used to treat digestive problems and dental issues. Scientific studies highlight its potential to reduce inflammation and oxidative stress due to its high concentration of essential oils and flavonoids.
Whether used whole in savory dishes or ground in desserts, cardamom offers an exotic yet accessible alternative that mimics cinnamon’s complexity while adding its twist.
Ginger: Spicy, Earthy, and Surprisingly Versatile
Ginger is one of the most globally recognized spices. Originating in Asia, it is now found in kitchens everywhere.
Though it has a more pronounced spicy kick than cinnamon, it shares a similar warmth and sweetness, primarily when used in baked goods. Ginger is frequently used during the holidays and is a staple in gingerbread, cakes, and spiced cookies.
What makes ginger particularly appealing as a substitute is its health-boosting profile. It contains active compounds, such as gingerols and shogaols, which have antioxidant and anti-inflammatory effects.
For most recipes, ginger can be used in a 1:1 ratio with cinnamon; however, some may find it a bit stronger and prefer to start with a lower ratio. It also works well in savory applications, such as marinades and curries.
Mace: A Fragrant and Slightly Peppery Alternative
Mace may be less familiar, but it’s an elegant spice from the same fruit as nutmeg. Rather than the seed, mace is the dried lacy covering surrounding the nutmeg kernel.
The flavor profile is similar to nutmeg but more delicate and slightly peppery, making it an intriguing choice for dishes that typically use cinnamon.
Due to its potency, a smaller amount is usually sufficient. Try using ¼ teaspoon of mace for every teaspoon of cinnamon called for.
Mace excels in pastries and spice blends, where warmth and fragrance are needed without overpowering the dish. It’s a hidden gem among cinnamon substitutes and worth keeping in your spice rack.
Star Anise: A Robust, Licorice-Infused Spice
Star anise might be the perfect fit for a bold, aromatic profile. This star-shaped spice offers a distinctive licorice flavor with sweet, spicy undertones that complement dishes that rely on cinnamon’s complexity.
However, because of its strong taste, it’s best used sparingly, typically only ¼ the amount of cinnamon.
Star anise pairs beautifully with spices like cloves and nutmeg and can enrich broths, stews, or even spiced beverages.
It is commonly used in Chinese and Vietnamese cooking, but adds depth to baked goods when used thoughtfully.
Apple Pie Spice and Pumpkin Pie Spice: Convenient Blends
If you’re baking and looking for convenience, spice blends like apple pie spice or pumpkin pie spice can serve as instant substitutes for cinnamon.
Both blends contain cinnamon as a primary ingredient but are mixed with nutmeg, cloves, allspice, ginger, or cardamom.
Apple pie spice is ideal for fruit-based recipes, such as crumbles or cobblers, while pumpkin pie spice works well in creamy desserts and cakes.
These blends mirror the depth and warmth of cinnamon while offering added layers of flavor that elevate traditional recipes. Just be sure to check the blend ratio, as cinnamon is already a dominant note in both.
Combining Spices: Create Your Own Cinnamon-Like Flavor
For those who love experimenting in the kitchen, combining spices like nutmeg, ginger, and cardamom can replicate cinnamon’s complexity and even introduce new layers of flavor.
For instance, a blend of half nutmeg and half ginger can mimic cinnamon’s sweet-spicy balance relatively well, especially in baked goods.
Custom blends enable you to tailor the flavor intensity and aroma to match the dish you’re preparing, offering a personalized spice experience.
Final Thoughts: Embrace the Art of Substitution
While cinnamon may be a staple, the world of spices offers a wide range of exciting and delicious alternatives.
Whether you’re substituting out of necessity or curiosity, options like nutmeg, cardamom, cloves, and ginger can transform your recipes in unique ways.
Each substitute brings its flair, from nutmeg’s gentle nuttiness to star anise’s bold complexity, proving that cinnamon isn’t the only star in the spice cabinet.
So next time you reach for that familiar cinnamon jar and find it empty, don’t panic. Reach for one of these flavorful stand-ins, and you might surprise yourself and discover a new favorite spice that adds something special to your kitchen creations.
