Spice Substitutions.

Spice Substitutions - alternate ingredients for cooking and baking
The substitutions below can be used in equal amounts to the spices being substituted, unless otherwise noted.

Allspice: equal parts cinnamon, cloves, and nutmeg
Aniseed: fennel seed, or crushed star anise (1 whole star anise per ½ tsp aniseed)
Apple Pie Spice: 1/2 tsp ground cinnamon + 1/4 tsp ground nutmeg + 1/8 tsp ground cardamom + 1/8 tsp ground allspice
Cajun Spice: equal parts white pepper, black pepper, garlic powder, onion powder, cayenne pepper, and paprika
Cardamom: equal parts ground cloves and cinnamon
Chives: green onion or leek
Cinnamon: allspice or nutmeg
Cloves: allspice or nutmeg
Coriander, ground: caraway seed or cumin
Cumin: caraway seeds (½ tsp ground caraway per tsp cumin)
Fennel: aniseed or caraway seeds
Garlic, fresh: ⅛ tsp garlic powder or ½ tsp granulated garlic per clove of fresh garlic
Ginger, fresh: ¼ tsp ground ginger per teaspoon fresh grated ginger
Mace: cinnamon, nutmeg, allspice, or pumpkin pie spice
Mustard Seeds: wasabi powder or horseradish powder
Nutmeg: cinnamon, ginger, or mace
Poultry Seasoning: sage + dash of thyme, marjoram, and black pepper
Pumpkin Pie Spice: 1/2 tsp ground cinnamon + 1/4 tsp ground ginger + 1/8 tsp ground nutmeg + 1/8 tsp ground cloves
Saffron: turmeric (for color)
Sage: poultry seasoning
Vanilla: 1 tsp vanilla extract per inch of vanilla bean