You can use allspice instead of cinnamon at a ratio of 1:1. Allspice can replace cinnamon at a 1:1 ratio, and the dish turns warmer and more complex for it. Allspice brings cinnamon's sweetness plus nutmeg's depth and a hint of cloves, so a cake made with it tastes deeper and more mysterious than the cinnamon original.

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.

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

Worked examples

A cinnamon roll filling with no cinnamon

A cinnamon roll recipe calls for 2 tablespoons of cinnamon mixed with sugar for the filling, but the cinnamon jar is empty. Use 2 tablespoons of allspice instead, mixed with the sugar the same way. The rolls turn warmer and more complex, with a spicy depth that cinnamon alone never gives, and they still taste like a spiced roll. They are not classic cinnamon rolls, but they are very good rolls, and the brown sugar and butter carry the filling either way.

An apple pie for a family dinner

An apple pie recipe asks for 1 teaspoon of cinnamon tossed with the apples. Swap in 1 teaspoon of allspice, tossed the same way. The pie turns deeper and more aromatic, with a warm complexity that suits the apples and the pastry. It is a more grown-up apple pie, and the allspice gives it a flavour that guests will notice and ask about. A squeeze of lemon in the filling keeps the apples bright against the deeper spice.

A batch of snickerdoodle cookies

A snickerdoodle recipe calls for 1 teaspoon of cinnamon rolled on the outside of the cookies. Use 1 teaspoon of allspice instead, mixed with the sugar for rolling. The cookies turn warmer and more complex, with a spicy depth that suits the buttery dough. They will not taste like classic snickerdoodles, but they will taste like a good spiced cookie, and the tray will still empty.

What changes in the result

The flavour turns warmer, deeper and more complex, because allspice adds nutmeg's warmth and a hint of cloves to cinnamon's sweetness. A cake made with allspice tastes more mysterious than the same cake made with cinnamon, which is cleaner and more familiar. The colour darkens slightly, and the aroma turns more intense. The texture does not change, because both are ground spices. The dish gains complexity, which is welcome in a spice cake and a pie, but can be too much in a delicate dish where cinnamon's simplicity was the point.

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 cinnamon 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

Allspice shines as a cinnamon substitute in spice cakes, apple pie, cinnamon rolls, gingerbread and any dish where a warm, complex spice is welcome. It is at its best in autumn baking, where its depth suits the season. It fails in delicate dishes such as a vanilla custard or a light sponge, where allspice's complexity overwhelms the dish and cinnamon's simplicity was the point. In those dishes, use a smaller amount of allspice, about three quarters, or use nutmeg instead.

How to use it well

Use the same amount, 1:1, and add it at the same point as the cinnamon. Taste before serving, because allspice is stronger than cinnamon and can dominate a delicate dish; if the dish tastes too spicy, add a little more sugar, which softens it. Store ground allspice in a sealed jar away from light, and replace it yearly, because it fades. Whole allspice berries keep longer and can be ground fresh, which gives a brighter flavour than the pre-ground jar.

A last tip for this swap

One more thing worth knowing: when allspice replaces cinnamon in an apple pie, mix half allspice and half cinnamon if you have even a little cinnamon left, which gives the best of both spices. Toss the spice with the apples, a squeeze of lemon and a spoonful of flour, which thickens the juices as the pie bakes. Cut a few slits in the top crust so the steam escapes, and bake the pie until the filling bubbles, because allspice needs the full bake to release its flavour.

Frequently asked questions

Can I use allspice instead of cinnamon?

Yes, at a 1:1 ratio, in spice cakes, apple pie, cinnamon rolls and gingerbread. Allspice is warmer and more complex than cinnamon, because it tastes like cinnamon, nutmeg and cloves together, so the dish will taste deeper. Do not use it in delicate dishes where cinnamon's simplicity was the point, or use a little less.

How much allspice replaces cinnamon?

The same amount, 1:1. A recipe calling for 1 teaspoon of cinnamon needs 1 teaspoon of allspice, and a recipe calling for 1 tablespoon of cinnamon needs 1 tablespoon of allspice. Because allspice is stronger, taste before adding more, and use three quarters of the amount in a delicate dish.

Does allspice taste like cinnamon?

Partly. Allspice tastes like a blend of cinnamon, nutmeg and cloves, so it has cinnamon's sweetness plus two more flavours. In a cake the cinnamon note comes through clearly, which is why the swap works, but the extra nutmeg and clove notes make the dish taste deeper and more complex than cinnamon alone would.

Can I use allspice instead of cinnamon in apple pie?

Yes, and it works well. Allspice gives apple pie a warmer, deeper flavour that many people prefer to cinnamon alone. Use the same amount, 1:1, and add a squeeze of lemon to the filling to keep the apples bright. If you have any cinnamon at all, a mix of half cinnamon and half allspice gives the best of both.

Is allspice hotter than cinnamon?

Slightly, yes. Allspice has a peppery warmth that cinnamon lacks, which is why it can dominate a delicate dish. It is not hot like chilli, but it is more assertive than cinnamon, so use the same amount and taste. In a robust dish such as a spice cake, the extra warmth is welcome; in a light custard, it can be too much.

Related links