Cloves substitutes
Cloves substitutes — 6 options, ranked, with the exact amount
Also called ground cloves, whole cloves, clove, clove powder
Use Allspice
1 tsp for every 1 tsp cloves
Allspice is the closest ground cloves substitute: use the same amount, since allspice tastes like a milder blend of clove, cinnamon and nutmeg. If you have only whole cloves, grind them - about 3 whole cloves make ¼ tsp of ground cloves, and 6 make ½ tsp.
Cloves are pure aroma, and the loudest thing in the spice rack — a sharp, almost medicinal warmth where a quarter-teaspoon flavours a whole cake — so every swap here is a question of how much you use, not of what else it changes in the dish.
- Best for —
- baking, spice blends and mulled drinks
Checked 23 Jul 2026 · no sponsored swaps
- Jobs
- Aroma & flavor identityprimary
Every option, one card
Ranked · per 1 tsp cloves| # | Substitute | Instead of 1 tsp cloves |
|---|---|---|
| 1 | Allspicebaking, spice blends and mulled drinks | 1 tsp |
| 2 | Nutmegcustards, cream sauces and baked puddings | 1 tsp |
| 3 | Cinnamonsweet bakes, apple dishes and rice pudding | 1 ½ tsp |
| 4 | CardamomIndian and Middle Eastern dishes | ½ tsp |
| 5 | Gingergingerbread, biscuits and Asian braises | 1 ½ tsp |
| 6 | Star anisebraises, stocks and mulled drinks | ¼ tsp |
Allspice
milder, rounder · similar texture
A single berry that happens to taste like a gentler blend of clove, cinnamon and nutmeg.
- Covers
- Aroma & flavor identity
- Best for
- baking, spice blends and mulled drinks, when you want the warmth without clove's medicinal bite, the closest single-jar match
The one substitute here that needs no change in amount, because allspice already contains clove's register at lower intensity.
Nutmeg
warm, sweet · similar texture
Warm and sweet, with none of clove's sharp medicinal edge.
- Covers
- Aroma & flavor identity
- Best for
- custards, cream sauces and baked puddings, dishes where clove would be too aggressive, when there is no allspice in the rack
Grate it fresh if you can; pre-ground nutmeg loses most of its aroma within a few months. Do not scale nutmeg up beyond what a recipe calls for.
Cinnamon
sweet, woody · similar texture
Sweet and woody rather than pungent, so it needs more of it and still reads differently.
- Covers
- Aroma & flavor identity
- Best for
- sweet bakes, apple dishes and rice pudding, when the dish is already sweet, the jar every kitchen has
Use about half again as much. Cinnamon is far gentler than clove, so a level swap leaves the dish tasting of very little.
Cardamom
aromatic, cool · similar texture
Intensely aromatic and faintly eucalyptus-like, and a small amount goes a long way.
- Misses
- Aroma & flavor identity — not covered
- Best for
- Indian and Middle Eastern dishes, chai, rice pudding and sweet breads, when you want aroma rather than warmth
Use about half. Cardamom is as strong as clove and pulls the dish in a distinctly different direction rather than a milder one.
Ginger
sharp, peppery · similar texture
Warm and sharp with a peppery bite, which is the one part of clove it genuinely covers.
- Misses
- Aroma & flavor identity — not covered
- Best for
- gingerbread, biscuits and Asian braises, savoury dishes as much as sweet ones, when the dish wants heat as well as warmth
Use ground ginger, not fresh, and about half again as much. Fresh ginger adds water and a much brighter, sharper flavour.
Star anise
liquorice, strong · similar texture
Powerfully liquorice-flavoured, and the furthest from clove of anything on this page.
- Misses
- Aroma & flavor identity — not covered
- Best for
- braises, stocks and mulled drinks, Chinese and Vietnamese dishes, when it is the only warm spice in the house
Use a quarter as much. Star anise is the strongest spice here and it will dominate whatever you put it in.
Questions
5 questionsCan I use allspice instead of cloves?
Yes, allspice is a good substitute for cloves. It has a different flavor but similar warmth and can be used in most recipes.
What's the difference between cloves and allspice?
Cloves have a warm, sweet flavor with pungent aroma, while allspice has a flavor that combines cinnamon, nutmeg, and cloves. Both add warmth to dishes.
Can I use nutmeg instead of cloves?
Yes, nutmeg can work as a substitute, though it has a different flavor. It provides similar warmth and can be used in most recipes.
What is the best substitute for ground cloves?
Allspice, at the same amount. Allspice is a single berry that happens to taste like a gentler mixture of clove, cinnamon and nutmeg, so it lands closer than any of those three on their own. Nutmeg is the next best at the same amount, and cinnamon works if the dish is sweet, though it is warm rather than pungent. In a savoury braise or a ham glaze, a very small pinch of ground cardamom plus cinnamon gets closer than cinnamon alone.
How many whole cloves equal a teaspoon of ground cloves?
About 12 whole cloves ground down give roughly 1 tsp of ground cloves, so 3 whole make about ¼ tsp and 6 make about ½ tsp. Grind them in a spice grinder or crush them in a mortar; they are hard and woody, so a pestle takes some effort. Going the other way, if a recipe calls for whole cloves to be fished out of a stock or a mulled wine, use half the equivalent in ground, because ground spice releases everything at once and cannot be removed.
Tips for substituting cloves
6 tips- Cloves are among the strongest spices there are. Start with less than you think and taste, because there is no way to pull the flavour back out.
- About 12 whole cloves ground make 1 tsp of ground cloves, so 3 whole are roughly ¼ tsp.
- Whole cloves are for things you strain or pick over - stock, mulled wine, poaching liquid, a studded ham or onion. Ground cloves are for batters and rubs.
- If a recipe uses whole cloves and you only have ground, use half the equivalent amount: ground spice releases all at once and you cannot fish it out.
- Ground cloves fade faster than whole. Whole cloves keep their punch for a year or more; buy whole and grind as needed if you use them rarely.
- They pair with cinnamon, nutmeg, allspice and ginger, which is why all four appear together in most spice blends for baking.