You can use cinnamon instead of cardamom at a ratio of 1:1 (cardamom is more floral). Cinnamon can replace cardamom at a 1:1 ratio, and the dish turns warmer and simpler for it. Cardamom is floral, citrusy and complex, while cinnamon is sweet and woody, so the dish loses its brightness and gains a familiar warmth.

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 (cardamom is more floral).

Cardamom called for Cinnamon to use Notes
1/4 tsp cardamom 1/4 tsp cinnamon Start here for a first try
1/2 tsp cardamom 1/2 tsp cinnamon
1 tsp cardamom 1 tsp cinnamon The most common amount
1 tbsp cardamom 1 tbsp cinnamon
2 tbsp cardamom 2 tbsp cinnamon Taste before adding more

Worked examples

A Swedish cardamom bun with no cardamom

A cardamom bun recipe calls for 1 tablespoon of ground cardamom in the dough, but the cardamom jar is empty. Use 1 tablespoon of cinnamon instead, mixed into the dough the same way. The buns turn warmer and sweeter, with a familiar spice that suits the butter and sugar, though they lose cardamom's floral brightness. They are not classic cardamom buns, but they are very good cinnamon buns, and the tray will still empty.

A pot of chai with no cardamom

A chai recipe asks for 4 cardamom pods cracked into the milk with the tea. Use 1 teaspoon of cinnamon instead, stirred into the milk, plus a pinch of ginger if you have it. The chai turns warmer and sweeter, with a familiar spice that suits the milk and sugar, though it loses cardamom's floral lift. It is still a good spiced tea, and the cinnamon carries the warmth that chai needs.

A rice pudding with cardamom

A rice pudding recipe calls for 1/2 teaspoon of ground cardamom stirred into the milk. Swap in 1/2 teaspoon of cinnamon, stirred in at the same point. The pudding turns warmer and sweeter, with a classic spice flavour that suits the creamy rice. Cardamom would have given it a floral, citrusy lift, while cinnamon gives it a familiar warmth, and for a family pudding the familiar version is the safer one.

What changes in the result

The flavour turns warmer, sweeter and simpler, because cardamom is a complex spice with floral, citrusy and slightly minty notes, while cinnamon is a straightforward sweet, woody spice. A bun made with cinnamon tastes familiar and comforting, while the same bun made with cardamom tastes exotic and bright. The colour darkens slightly, and the aroma turns sweeter. The texture does not change. The dish loses its brightness and gains its familiarity, which suits a family bake and matters more in a Scandinavian bun, where cardamom is the defining flavour.

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 cardamom 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

Cinnamon shines as a cardamom substitute in buns, chai, rice pudding and spiced cakes, where its warmth is welcome. It is at its best in sweet dishes, where cinnamon belongs anyway. It fails in Scandinavian baking, in Indian sweets and in any dish where cardamom is the star, because the dish loses its identity without it. For those dishes, use a mix of cinnamon and a pinch of nutmeg with a little lemon zest, which comes closer to cardamom than cinnamon alone.

How to use it well

Use the same amount, 1:1, and add it at the same point as the cardamom. If the recipe uses whole cardamom pods, use ground cinnamon instead, because the pods are fished out and the cinnamon is not, so the method changes. Taste before serving, and if the dish feels flat without cardamom's brightness, add a little lemon zest, which restores some of the citrusy lift. Store ground cinnamon in a sealed jar away from light, and replace it yearly, because it fades.

A last tip for this swap

One more thing worth knowing: when cinnamon replaces cardamom in a Swedish bun, roll the dough with a filling of softened butter, brown sugar and cinnamon, and sprinkle pearl sugar over the top before baking, which gives the buns their classic crunch. Let the buns prove until they are puffy and light, which takes about an hour in a warm kitchen, and bake them until they are golden, not pale, because a pale bun tastes doughy and a golden one tastes like a bakery.

Frequently asked questions

Can I use cinnamon instead of cardamom?

Yes, at a 1:1 ratio, in buns, chai, rice pudding and spiced cakes. Cinnamon is warmer and simpler than cardamom, so the dish will lose cardamom's floral, citrusy brightness. Do not use it in Scandinavian baking or Indian sweets where cardamom is the star; use a mix of cinnamon, nutmeg and lemon zest there instead.

How much cinnamon replaces cardamom?

The same amount, 1:1. A recipe calling for 1 teaspoon of ground cardamom needs 1 teaspoon of cinnamon, and a recipe calling for 1 tablespoon of cardamom needs 1 tablespoon of cinnamon. If the recipe calls for whole cardamom pods, use about 1/2 teaspoon of ground cinnamon for every 4 pods, because the pods are stronger than the ground spice.

Does cinnamon taste like cardamom?

No. Cardamom is floral, citrusy and complex, with a brightness that cinnamon lacks, while cinnamon is sweet, woody and familiar. In a bun the cinnamon note comes through, which is why the swap works, but the dish will taste simpler and less exotic than the cardamom original. The swap saves a sweet dish; it does not reproduce a cardamom dish.

What is the best substitute for cardamom?

Cinnamon is the best all-round substitute, because it gives the warmth. For a closer match, use a mix of equal parts cinnamon and nutmeg with a little lemon zest, which gives warmth, complexity and brightness together. Ginger is closer in warmth but lacks the floral note. For a Scandinavian bun, the mix is worth the effort; for a rice pudding, cinnamon alone is enough.

Can I use cinnamon instead of cardamom in chai?

Yes, and it works well. Chai is a blend of spices, so cinnamon can carry the warmth while ginger and cloves give the complexity. Use 1 teaspoon of ground cinnamon for every 4 cardamom pods, plus a pinch of ginger. The chai will taste warmer and less floral than the original, but it will still taste like chai, and the milk and sugar suit cinnamon well.

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