Nutmeg substitute
Mace is the closest nutmeg substitute, since it comes from the same fruit. Start with 1/2 teaspoon of ground mace per teaspoon of nutmeg and add more to taste. In baking, pumpkin pie spice works one for one, or use half as much cinnamon.
Out of nutmeg mid-recipe?
Tell Sous Chef what you are missing. It swaps the ingredient and rewrites the steps that use it, and keeps your original recipe.
What are you making?
-
Ground mace
Great fit½ tsp ground mace
For this dish: America's Test Kitchen found 1/2 teaspoon of mace per teaspoon of nutmeg worked best in a Bundt cake.
How: Start with half as much mace as nutmeg, taste, and add more up to an equal amount. Sources disagree on which spice is stronger, so build up slowly.
What changes: Very close, with a slight peppery twist. Mace is the lacy red covering of the nutmeg seed.
No major food allergens in these ingredients. Check labels on packaged products.
-
Pumpkin pie spice
Great fit1 tsp pumpkin pie spice
For this dish: It already contains nutmeg and suits pies and spice cakes.
How: Use the same amount in most recipes.
What changes: Mostly cinnamon, with ginger, nutmeg and allspice, so the result tastes more of cinnamon.
No major food allergens in these ingredients. Check labels on packaged products.
-
Whole nutmeg, freshly grated
Great fit½ whole nutmeg, grated
For this dish: It is nutmeg, just fresher.
How: Grate on a fine grater. McCormick's conversion is 1/2 whole nutmeg for 1 teaspoon ground. Grate a little at a time and taste.
What changes: The same spice, often stronger and more fragrant than an older jar of ground nutmeg.
No major food allergens in these ingredients. Check labels on packaged products.
-
Ground cinnamon
Works½ tsp ground cinnamon
For this dish: Good where nutmeg is one of several baking spices.
How: Start with half as much cinnamon as nutmeg, taste, and add more if needed.
What changes: Warm and sweet, but stronger and missing nutmeg's own aroma.
No major food allergens in these ingredients. Check labels on packaged products.
-
Ground allspice
Works1 tsp ground allspice
For this dish: Works in spice cakes and pies, with more clove flavor.
How: Healthline suggests the same amount. Allspice is strong, so you can start with less and taste.
What changes: Adds a clove-like note that nutmeg does not have.
No major food allergens in these ingredients. Check labels on packaged products.
-
Ground cloves
Works½ tsp ground cloves
For this dish: Works in gingerbread and spice cakes in small amounts.
How: Use half as much, or less, since cloves are much more pungent.
What changes: Strong, hot and sweet. Easy to overdo, and best where cloves already suit the recipe.
No major food allergens in these ingredients. Check labels on packaged products.
-
Garam masala
Avoid1 tsp garam masala
For this dish: Cumin and pepper do not belong in most sweet baking.
How: Use the same amount, only where cumin, pepper and cardamom suit the dish.
What changes: Many blends contain nutmeg or mace, but they also bring cumin, pepper and cardamom.
No major food allergens in these ingredients. Check labels on packaged products.
What nutmeg does in a recipe
Nutmeg is the seed of a tropical tree, with a warm, sweet and slightly woody aroma. A little goes a long way in pies, spice cakes, custards and eggnog, and a pinch rounds out cream sauces and spinach. A substitute needs a similar warm note without overpowering the dish.
Swap it in your recipe with Sous Chef
A substitution is more than one ingredient line. The steps that use it change too. Sous Chef edits both on a working copy of your recipe, so the original is always one tap away.
You ask Sous Chef
"I don't have nutmeg."
Sous Chef edits the recipe
½ tsp ground mace
Start with half as much mace as nutmeg, taste, and add more up to an equal amount. Sources disagree on which spice is stronger, so build up slowly.
When not to substitute
In a cream sauce, scalloped potatoes or creamed spinach, nutmeg is a supporting note. If you have no mace, a pinch of black or white pepper, or simply leaving the nutmeg out, works better than a sweet baking spice.
Common questions
What can I use instead of nutmeg?
Mace is closest: start with half as much and add more to taste. In baking, pumpkin pie spice works one for one, and cinnamon works at half the amount.
Can I use cinnamon instead of nutmeg?
Yes, in sweet recipes. Use half as much cinnamon as nutmeg, since it is more pungent, and taste before adding more.
Is mace the same as nutmeg?
They come from the same fruit. Nutmeg is the seed and mace is the lacy covering around it. The flavor is similar, but sources disagree on which is stronger, so start with less.
How much grated nutmeg equals 1 teaspoon ground?
About half a whole nutmeg, freshly grated. Fresh nutmeg can taste stronger than ground from a jar, so grate a little at a time.
Can I use allspice instead of nutmeg?
Yes. Healthline suggests the same amount. Allspice adds a clove-like note, so it suits spice cakes and pies better than plain custards.
Related
- Allspice substitutes
- Garam masala substitutes
- Vanilla extract substitutes
- Heavy cream substitutes
- All ingredient substitutes
- How to substitute an ingredient
Sources
- Nutmeg substitutes (SPICEography)
- Nutmeg substitute (The Spice House)
- About nutmeg: uses, pairings and recipes (McCormick)
- What is mace: uses, substitutes and recipes (McCormick)
- Kitchen surprises and cautions (National Capital Poison Center)
- Nutmeg substitutes (Healthline)
- Ingredient substitution guide (Food Network)
Cook with what you have.
Import any recipe into Sous Chef and ask for the swap. It rewrites the ingredient list and the steps, and never loses the original. Free on iPhone.