Substitutions
Dried unopened flower buds from a tropical evergreen, ground. They are up to eighteen percent eugenol by weight, which makes them one of the most concentrated spices in the cupboard.
What it does in a recipe: A powerful sweet-medicinal note used in tiny amounts, and a mild numbing agent on the tongue from the eugenol itself. Pick the swap that covers that job — the ratios below are written so you can act on them without doing any arithmetic.
Quick answer
Ground allspice
1 tsp ground cloves = 2 tsp ground allspiceAll substitutes, best first
1 tsp ground cloves = 2 tsp ground allspiceAllspice is built on the same eugenol at roughly half the concentration, so double the amount lands at a similar strength.
Trade-offRounder and less medicinal, with cinnamon and nutmeg notes coming along. In a ham glaze or a mulled wine this is barely a compromise.
3/4 tsp ground cloves = 1 tsp whole clovesWhole buds are bulkier than the powder they grind down to, so a teaspoon of whole cloves yields roughly three quarters of a teaspoon ground.
MethodWhole cloves work in a simmering liquid or stuck into an onion or a ham, and must be removed before serving. For a batter, grind them first.
Trade-offSlower and gentler release. Whole cloves keep their oil for years where the ground spice fades within months.
1 tsp ground cloves = 3/4 tsp ground cinnamon + 1/4 tsp ground nutmegNeither contains much eugenol, so this does not reproduce clove — it substitutes the warm sweet-spice function that clove usually plays alongside them.
Trade-offSofter and much less penetrating. A gingerbread will taste warm but not spicy in the way clove makes it.
1 tsp ground cloves = 1 1/2 tsp five-spice powderClove is one of the five, so the flavour is genuinely present, diluted by cinnamon, star anise, fennel and pepper.
Trade-offBrings a strong liquorice note from the star anise, which will redirect a Western baked good entirely.
Allergen checkCommercial five-spice varies by brand and some versions include wheat-based bulking agents or are packed on shared lines. Read the ingredient list before serving to anyone avoiding gluten, and confirm with the manufacturer for a medical allergy.
Clove overwhelms a dish faster than any other baking spice. When in doubt, use half what you think and taste before adding more.
At a glance
| Category | Spices |
|---|---|
| Job in a recipe | A powerful sweet-medicinal note used in tiny amounts, and a mild numbing agent on the tongue from the eugenol itself |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 4 |
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter — confirm with the manufacturer or your clinician rather than relying on a substitution chart.