7 Easy Allspice Substitutes for Sweet and Savory Recipes (2024)

Allspice is one of those spices that can be hard to pinpoint. It adds flavor to savory dishes like Caribbean jerk chicken and Middle Eastern curries, and it's also used in desserts like gingerbread. But because it’s not a spice that you reach for often, it’s easy to run out of allspice and forget to replace it. Never fear: Allspice is similar to other warming spices, so it’s an easy spice to replace—and chances are, you probably have a few easy allspice substitutes on hand in your spice cabinet already.

But first, what exactly is allspice? The name is somewhat misleading: Many people think it’s a blend of a few different spices due to the word “all” in its name, but allspice is actually its own distinct spice. It grows as a berry, which is then dried and sold both whole and ground. Cooks use it to enhance the flavor of meat, fish, and poultry, like Ree Drummond’s jerk chicken. It’s also commonly used in baked goods like gingerbread cookies. You’ll also see it used in drinks, like chai (these chai lattes are a favorite of Ree’s!) and mulled cider. Ree even uses a pinch of allspice to give the glaze on her famous hot cross buns a little extra something. If you're making one of these recipes and realize you don't have any allspice, all is not lost! Read on to find the best allspice substitute that'll work for you.

What does allspice taste like?

The flavor of allspice is similar to that of other warming spices like cinnamon, nutmeg, and cloves—and that’s exactly where allspice gets its name. Early English explorers decided to call it allspice because it had the flavors of so many different spices. Unlike some of the other spices, allspice has a peppery bite.

How long does allspice last?

Before you use any spices, first check to make sure they're still good with this helpful spice cabinet guide. Allspice will lose its flavor and fragrance eventually, so ground allspice should be used within two years. The whole berries will last a little longer but should be used within three or four years. Store the spice in a cool dark place to preserve its flavor.

Where can I buy allspice?

Allspice may not be your most-used spice, but it’s a good one to keep on a well-stocked spice rack. Look for it in the spice aisle at the grocery store. The whole berries look a lot like dried peppercorns, so double check to make sure you’re buying allspice instead of pepper! If you’re deciding between buying whole allspice berries and ground allspice to stock your spice jars, consider what you’re cooking most often: If you’re making more savory dishes like chili or stews or mulled drinks, choose whole berries. If you’re more of a baker and plan to make something sweet like cookies or pumpkin pie, choose ground.

This may sound obvious, but if you don't have any ground allspice, first check to see if you have any whole allspice—you can simply grind the berries yourself. You’ll need about 6 allspice berries to make ¼ to ½ teaspoon of ground allspice. Use a pepper mill, spice grinder or coffee grinder to pulverize the berries into a powder. If you don't grind the berries, be sure to remove them before serving. You can wrap them in cheesecloth to make them easier to fish out.

Ground cloves are a good substitute for ground allspice. Cloves are strong in flavor, so start with a 1:2 ratio of ground cloves to ground allspice, and add more to suit your taste so that the flavor doesn’t overpower your dish. Cloves don’t have the same peppery bite as allspice, but you won’t miss it in a sweet baked good and you can always add a little extra pepper to a savory recipe in order to make up for it. You can also use an equal amount of whole cloves in place of whole allspice berries in something like a mulled cider.

Nutmeg is another great warming spice, but like cloves, it lacks the same peppery kick of allspice. Start with ¼ teaspoon ground nutmeg for every ½ teaspoon ground allspice and keep tasting until it’s just right. For things that you can’t taste as you go, like baked goods, err on the side of caution and use just half the amount.

You likely have this one in your pantry! Use an equal amount of ground cinnamon in place of ground allspice or add a cinnamon stick to a recipe that calls for whole allspice berries. The recipe you're making may already call for cinnamon anyway, so just add a little more. If you're missing the bite of allspice, add a pinch of pepper.

Pumpkin pie spice usually contains allspice in combination with other warming spices like cinnamon, ginger, nutmeg, and cloves. You can use it in place of allspice in baked goods, or mix pumpkin pie spice with ground black pepper for savory recipes: Use this combo in chili, stew, or rubs that call for allspice.

The warm, spicy-sweet flavor of allspice is very similar to that of five-spice powder, a blend of cinnamon, star anise, fennel, cloves, and ginger or pepper. Use equal parts of five-spice powder in place of the ground allspice called for in a recipe—it’s great for both savory and sweet applications.

While allspice is a spice on its own, not a blend, it’s very easy to create a similar-tasting mixture with spices you already have in your kitchen. Whisk 3½ teaspoons ground cinnamon, 1¼ teaspoons ground nutmeg and a pinch of ground cloves, then use as a 1:1 replacement for ground allspice in a recipe. This mixture also works in place of whole allspice—use ¼ to ½ teaspoon of your DIY blend in place 6 whole allspice berries.