✔ Updated · 14 swaps with ratios, pods vs ground, sweet vs savory
Cardamom is the one jar I always seem to run out of halfway through a recipe. These are the swaps I reach for, with ratios, sorted by whether you’re baking or cooking something savory.
The best cardamom substitute is equal parts ground cinnamon and nutmeg for baking, or ground cumin and coriander for curries and rice. For 1 teaspoon of ground cardamom, use 1/2 teaspoon of each spice in the blend. Allspice, ground ginger, cloves, apple pie spice and garam masala also work. No swap tastes exactly like cardamom, so start with a little less and add more to taste.
- Baking: 1/2 tsp cinnamon + 1/2 tsp nutmeg per 1 tsp cardamom
- Curry and rice: 1/2 tsp coriander + 1/4 tsp cumin per 1 tsp cardamom
- Chai and drinks: 1/2 tsp cinnamon + 1/2 tsp ground ginger
- Pods: swap each green pod for about 1/8 tsp of the ground substitute
What Cardamom Tastes Like
Green cardamom is warm, floral and a little citrusy, with a cool, almost minty finish. That mix is why one spice can’t copy it. Cinnamon and nutmeg cover the warmth, ginger and cloves bring the bite, and a touch of coriander or lemon zest brings back the bright, citrusy edge.
So my rule is simple: think about what the cardamom is doing in your recipe, then pick the swap that does the same job.
Cardamom Substitutes at a Glance
Amounts replace 1 teaspoon of ground cardamom. Treat them as starting points and taste as you go.
| Substitute | Use instead of 1 tsp cardamom | Best for |
|---|---|---|
| Cinnamon + nutmeg | 1/2 tsp + 1/2 tsp | Cakes, cookies, cinnamon rolls |
| Cinnamon + cloves | 1/2 tsp + 1/4 tsp | Spiced breads, mulled drinks |
| Cinnamon + ginger | 1/2 tsp + 1/2 tsp | Chai, oatmeal, curries |
| Allspice | 1/2 tsp | Stews, meatballs, spice cakes |
| Nutmeg | 1/2 to 3/4 tsp | Custards, rice pudding, cream sauces |
| Cinnamon | 1/2 to 3/4 tsp | Any sweet bake |
| Ginger + lemon zest | 1/2 tsp + 1/4 tsp | Savory dishes, marinades |
| Cloves | 1/4 to 1/2 tsp | Rice, braises, holiday baking |
| Apple pie spice | 1/2 tsp | Fruit desserts, muffins |
| Pumpkin pie spice | 1/2 tsp | Quick breads, lattes |
| Garam masala | 1 tsp | Indian curries and dals |
| Coriander + cumin | 1/2 tsp + 1/4 tsp | Curries, rice, lentils |
| Black cardamom | 1 pod per 2 green pods | Smoky savory dishes only |
| Coriander + lemon zest | 3/4 tsp + 1/4 tsp | Pilafs, fish, light sauces |
Best Substitutes for Baking and Sweet Dishes
1. Cinnamon and Nutmeg
My first pick for baking. Cinnamon brings warmth and nutmeg adds that soft, sweet depth. Use 1/2 teaspoon of each.
2. Cinnamon and Cloves
A bolder blend for spiced breads and mulled cider. Go easy on cloves: 1/2 teaspoon cinnamon plus 1/4 teaspoon cloves.
3. Cinnamon and Ginger
Warm with a little bite, so it suits chai, oatmeal and gingerbread. Use 1/2 teaspoon of each, ground ginger only.
4. Nutmeg
On its own it's gentle and creamy-tasting, lovely in custard and rice pudding. Start with 1/2 teaspoon and add more to taste.
5. Cinnamon
The easy pantry fallback. It's stronger and sweeter than cardamom, so start at 1/2 teaspoon in place of 1 teaspoon.
6. Apple Pie Spice
A ready-made cinnamon, nutmeg and allspice mix. Use 1/2 teaspoon in fruit crisps, muffins and pancakes.
7. Pumpkin Pie Spice
Cinnamon, ginger, nutmeg and cloves in one jar. Use 1/2 teaspoon in quick breads, cookies and homemade lattes.
Best Substitutes for Curries, Rice and Savory Dishes
8. Garam Masala
Most blends already contain cardamom along with cumin, coriander and pepper. Swap 1 teaspoon for 1 teaspoon in curries and dals.
9. Coriander and Cumin
Earthy and lightly citrusy, the classic savory swap. Use 1/2 teaspoon ground coriander plus 1/4 teaspoon ground cumin.
10. Allspice
Tastes like cinnamon, clove and nutmeg at once, great in stews and meatballs. It's strong, so use 1/2 teaspoon.
11. Ginger and Lemon Zest
Ground ginger for warmth, a little zest for cardamom's bright note. Use 1/2 teaspoon ginger and 1/4 teaspoon zest.
12. Cloves
Whole cloves stand in for whole pods in rice and braises, 1 clove per 2 pods. For ground, start with 1/4 teaspoon.
13. Black Cardamom
Smoky and camphor-like, so only for savory food like biryani and stews. Use 1 black pod for every 2 green pods.
14. Coriander and Lemon Zest
The gentlest swap, for pilafs, fish and light cream sauces. Use 3/4 teaspoon ground coriander and 1/4 teaspoon zest.
Cardamom Pods vs Ground: How to Convert
Pods vary a lot in size, so sources range from about 6 to 10 green pods per teaspoon of ground cardamom. I work on about 8 pods to a teaspoon, which means each pod is roughly 1/8 teaspoon ground.
If a recipe calls for whole pods and you’re swapping in a ground substitute, add the ground spice later in cooking, because ground spices can taste bitter if they fry too long. If you have pods but the recipe wants ground, crack the pods, tip out the seeds and grind them in a mortar or spice grinder. Fresh-ground is noticeably stronger, so use a little less.
Mistakes to Avoid
- Swapping 1 to 1 with cloves or allspice. Both are much stronger than cardamom. Start at half.
- Using fresh ginger in baking. It adds moisture and heat. Stick with ground ginger for cakes and cookies.
- Adding a sweet blend to a savory dish. Pumpkin or apple pie spice tastes like dessert in a curry.
- Forgetting to taste. Add half your substitute, taste, then add the rest. You can always add, never take away.
Keep Reading
Cardamom is lovely in a batch of my mini cinnamon rolls, and the cinnamon and ginger swap works in a homemade Starbucks chai tea latte copycat. Missing a herb instead? Here are my best substitutes for sage.
Frequently Asked Questions
What is the best substitute for cardamom?
For baking, equal parts ground cinnamon and nutmeg, 1/2 teaspoon of each for every 1 teaspoon of cardamom. For curries and rice, use 1/2 teaspoon ground coriander with 1/4 teaspoon ground cumin. Garam masala also works in savory dishes, since most blends already contain cardamom.
What can I use instead of cardamom pods?
Use about 1/8 teaspoon of a ground substitute per pod, or 1 whole clove for every 2 pods in rice and braises. In smoky savory dishes, 1 black cardamom pod can replace 2 green pods.
How many cardamom pods equal 1 teaspoon of ground cardamom?
Roughly 6 to 10 green pods, depending on their size. I use about 8 pods per teaspoon, so each pod is about 1/8 teaspoon once the seeds are ground.
Can I use cinnamon instead of cardamom?
Yes, especially in sweet recipes. Cinnamon is stronger and sweeter, so use 1/2 to 3/4 teaspoon for every teaspoon of cardamom. A pinch of nutmeg or ground ginger with it gets closer to cardamom's flavor.
What can I use instead of cardamom in curry?
Garam masala, swapped 1 for 1, or 1/2 teaspoon ground coriander plus 1/4 teaspoon cumin per teaspoon of cardamom. A little ground ginger or lemon zest adds back cardamom's bright, citrusy note.
Is cardamom the same as cinnamon?
No. Cardamom is the seed pod of a plant in the ginger family, and cinnamon is tree bark. Both are warm baking spices, but cardamom is more floral and citrusy, with a cool, minty finish.
