You can use cloves instead of allspice at a ratio of 1:1. Cloves can replace allspice at a 1:1 ratio, and the dish turns sharper and more pungent for it. Cloves give the sharp, medicinal third of allspice's flavour, so the dish gains a punch that allspice never has, and it needs a careful hand, because cloves can dominate a dish in a way allspice never does.

All amounts in this guide are approximate. Taste as you go, adjust to your dish, and verify with a kitchen scale where weighing matters, because a spoonful can vary with how full it is and how finely the ingredient is ground.

The ratio, in a table

The table below scales the swap from the smallest amount to a full batch. The rule never changes: 1:1.

Allspice called for Cloves to use Notes
1/4 tsp allspice 1/4 tsp cloves Start here for a first try
1/2 tsp allspice 1/2 tsp cloves
1 tsp allspice 1 tsp cloves The most common amount
1 tbsp allspice 1 tbsp cloves
2 tbsp allspice 2 tbsp cloves Taste before adding more

Worked examples

A jerk marinade with no allspice

A jerk marinade calls for 1 tablespoon of allspice, but the jar is empty. Use 1 tablespoon of cloves instead, ground fine and mixed with the chillies, garlic and thyme, but use a little less, about 2 teaspoons, because cloves are stronger. The marinade turns sharper and more pungent, with a medicinal edge that suits the chillies, though it loses allspice's sweetness. It is a bolder marinade, and the chicken grills up fragrant and spicy.

A spiced fruit cake

A fruit cake recipe asks for 1 teaspoon of allspice in the batter. Swap in 1 teaspoon of cloves, sifted into the flour the same way, but taste the batter, because cloves can dominate. The cake turns sharper and more aromatic, with a pungent warmth that suits the dried fruit. It is a more assertive fruit cake, and the cloves give it a flavour that guests will notice.

A pumpkin pie for the holidays

A pumpkin pie recipe calls for 1/2 teaspoon of allspice alongside the cinnamon and ginger. Use 1/2 teaspoon of cloves instead, mixed with the other spices. The pie turns sharper and more pungent, with a medicinal edge that suits the pumpkin and the cream. It is a bolder pie, and the cloves give it a depth that allspice never quite manages, though it needs the cinnamon to balance it.

What changes in the result

The flavour turns sharper, more pungent and almost medicinal, because cloves are one of the most assertive spices in the kitchen, while allspice is rounder and sweeter. A cake made with cloves tastes bolder and more distinctive than the same cake made with allspice, which is friendlier. The colour darkens slightly, and the aroma turns more intense. The texture does not change. The dish gains a punch that can be welcome in a robust cake and overwhelming in a delicate one, which is why the amount matters: a little less cloves than the allspice amount is usually right.

When not to substitute

Do not swap a hot spice for a sweet one (or the reverse) without tasting — the dish changes completely. If the recipe depends on allspice for its defining flavour or structure, do not make the swap at all. Buy the missing ingredient instead, because a substitution that changes the dish into something else is not a substitution worth making.

Where it works best, and where it does not

Cloves shine as an allspice substitute in fruit cakes, pumpkin pie, jerk marinades and mulled wine, where their sharp warmth is welcome. They are at their best in robust dishes, where their strength is an asset. They fail in delicate cakes, in custards and in any dish where allspice's gentle roundness was the point, because the cloves dominate and the dish turns medicinal. For those dishes, use half the amount of cloves, or use cinnamon instead.

How to use it well

Use the same amount, 1:1, but be ready to use a little less, because cloves are stronger than allspice and can turn a dish bitter. Grind whole cloves fresh if you can, because pre-ground cloves lose their flavour fast. Add them at the same point as the allspice, and taste before serving, because a dish with too many cloves tastes medicinal and cannot be fixed. If the dish turns too sharp, add a pinch more sugar, which softens the cloves' edge. Never use whole cloves in a cake batter, because biting into one is unpleasant.

A last tip for this swap

One more thing worth knowing: when allspice replaces cloves in a ham glaze, use whole allspice berries studded into the ham just as you would whole cloves, scoring the fat in a diamond pattern first. Mix the ground allspice into the brown sugar and mustard, brush it over the ham, and baste it every fifteen minutes, which builds a glossy, dark crust. Fish the berries out before carving, because biting into one is as unpleasant as biting into a clove.

Frequently asked questions

Can I use cloves instead of allspice?

Yes, at a 1:1 ratio, but use a little less if the dish is delicate, because cloves are stronger and sharper than allspice. The swap works in fruit cakes, pumpkin pie and jerk marinades, where cloves' pungent warmth is welcome. Do not use it in delicate cakes or custards, where cloves will dominate.

How much cloves replace allspice?

The same amount, 1:1, as a starting point. A recipe calling for 1 teaspoon of allspice needs 1 teaspoon of cloves, but if the dish is delicate, use 3/4 teaspoon instead. Cloves are stronger than allspice, so taste before adding more, and add the cloves gradually.

Does cloves taste like allspice?

Partly. Allspice tastes like cinnamon, nutmeg and cloves together, so cloves give the sharp, pungent third of its flavour. The dish will taste sharper and more medicinal than the allspice version, but it will still taste spiced and complete. For the full allspice flavour, add a pinch of cinnamon and a pinch of nutmeg alongside the cloves.

Can I use cloves instead of allspice in jerk seasoning?

Yes, and it works better than most substitutes, because jerk needs a bold spice and cloves are bold. Use the same amount, but add a pinch of cinnamon to restore some of the sweetness that allspice would have given. The chicken will taste spicier and sharper than true jerk, but it will still be a good grilled chicken.

Why do cloves taste medicinal?

Cloves contain eugenol, the same compound used in dentistry for its numbing effect, which gives them their sharp, almost medicinal flavour. It is also why cloves are so potent: a little goes a long way, and too much makes a dish taste like a dentist's office. Use the measured amount, and never double the cloves in a recipe.

Cloves are much stronger than allspice, so use only half the amount — a little too much clove will numb the tongue and dominate everything else. Ground cloves blend in easily, while whole cloves need removing before serving. The swap suits fruit cakes and mulled drinks, where cloves are already at home.

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