You can use cardamom instead of cinnamon at a ratio of 1:1. Cardamom can replace cinnamon at a 1:1 ratio, and the dish turns brighter, more floral and more exotic for it. Cardamom brings cinnamon's warmth plus a citrusy lift, so a cake made with it tastes more complex and more interesting 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 Cardamom to use Notes
1/4 tsp cinnamon 1/4 tsp cardamom Start here for a first try
1/2 tsp cinnamon 1/2 tsp cardamom
1 tsp cinnamon 1 tsp cardamom The most common amount
1 tbsp cinnamon 1 tbsp cardamom
2 tbsp cinnamon 2 tbsp cardamom Taste before adding more

Worked examples

A cinnamon cake with no cinnamon

A cinnamon cake recipe calls for 1 tablespoon of cinnamon in the batter, but the cinnamon jar is empty. Use 1 tablespoon of ground cardamom instead, sifted into the flour the same way. The cake turns brighter and more floral, with a warm, citrusy spice that suits the butter and sugar, and it still tastes like a spice cake. It is a more exotic cake, and guests will ask what the spice is, which is a compliment.

An apple pie for a special dinner

An apple pie recipe asks for 1 teaspoon of cinnamon tossed with the apples. Swap in 1 teaspoon of ground cardamom, tossed the same way. The pie turns brighter and more complex, with a floral warmth that suits the apples and the pastry. It is a more sophisticated pie, and the cardamom gives it a flavour that cinnamon alone never manages. 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 2 teaspoons of cinnamon rolled on the outside of the cookies. Use 2 teaspoons of cardamom instead, mixed with the sugar for rolling. The cookies turn brighter and more exotic, with a floral spice that suits the buttery dough. They will not taste like classic snickerdoodles, but they will taste like a very good spiced cookie, and the tray will still empty.

What changes in the result

The flavour turns brighter, more floral and more complex, because cardamom has citrusy, almost minty notes that cinnamon lacks. A cake made with cardamom tastes more exotic and more interesting than the same cake made with cinnamon, which is familiar and comforting. The colour lightens slightly, and the aroma turns more intense. The texture does not change, because both are ground spices. The dish gains a brightness that suits a special cake and a pie, but can be too much in a simple, everyday bake, where cinnamon's familiarity 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

Cardamom shines as a cinnamon substitute in spice cakes, apple pie, snickerdoodles and any dish where a bright, complex spice is welcome. It is at its best in baking for guests, where its exotic flavour impresses. It fails in a simple family cake, in a dish for children, and in any recipe where cinnamon's familiar sweetness was the point, because the dish turns too exotic and too strong. For those dishes, use half cardamom and half cinnamon, which gives the best of both.

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 cardamom is stronger and more complex than cinnamon, and a heavy hand can make a cake taste perfumed. If the dish is for children, use half cardamom and half cinnamon, which keeps the familiar flavour with a hint of the exotic. Store ground cardamom in a sealed jar away from light, and buy it in small amounts, because it is expensive and it fades. Whole green cardamom pods, ground fresh, give a brighter flavour than the pre-ground jar.

A last tip for this swap

One more thing worth knowing: when cardamom replaces cinnamon in an apple pie, grind the cardamom fresh from green pods if you can, because the pre-ground jar loses its floral brightness fast. Toss the cardamom with the apples, a squeeze of lemon and a spoonful of flour, and cut a few slits in the top crust so the steam escapes. The pie will smell wonderful as it bakes, and the cardamom gives the apples a brightness that cinnamon alone never manages.

Frequently asked questions

Can I use cardamom instead of cinnamon?

Yes, at a 1:1 ratio, in spice cakes, apple pie and snickerdoodles. Cardamom is brighter, more floral and more complex than cinnamon, so the dish will taste more exotic. Do not use it in a simple family cake or a dish for children, where cinnamon's familiar sweetness was the point; use half cardamom and half cinnamon there.

How much cardamom replaces cinnamon?

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

Does cardamom taste like cinnamon?

Partly. Cardamom has cinnamon's warmth plus a floral, citrusy brightness that cinnamon lacks, so it tastes like a more complex version of cinnamon. In a cake the warm note comes through, which is why the swap works, but the extra floral notes make the dish taste more exotic than cinnamon alone would.

Is cardamom stronger than cinnamon?

Yes, and more complex. Cardamom is one of the most assertive sweet spices, with a flavour that can dominate a dish if you use too much. A full 1:1 swap works in a robust cake, but in a delicate dish use half cardamom and half cinnamon. Taste the batter before baking, because a cake with too much cardamom tastes perfumed.

Can I use cardamom instead of cinnamon in apple pie?

Yes, and it works beautifully. Cardamom gives apple pie a bright, floral warmth 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 cardamom gives the best of both spices.

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