Whole spices keep their flavor far longer than ground, but recipes often call for one when you have the other. These are typical equivalents — grind fresh whenever you can.
| Whole spice | Ground equivalent |
|---|---|
| 1 cinnamon stick | about 1/2 tsp ground |
| 1 whole nutmeg | about 2 to 3 tsp ground |
| 1 tsp cumin seed | about 3/4 tsp ground |
| 1 tsp coriander seed | about 3/4 tsp ground |
| 1 tsp whole cloves | about 3/4 tsp ground |
| 10 cardamom pods | about 1 1/2 tsp ground |
| 1 tbsp mustard seed | about 1 tbsp ground |
Whole lasts, ground fades. Whole spices stay potent for years; ground spices lose punch in 6 to 12 months. Toasting whole spices before grinding deepens their flavor.
FAQ
How much dried spice should replace a fresh spice measurement? Similar to herbs, a common starting ratio is about one part dried spice to three parts fresh, though potency varies more by specific spice than with herbs, so taste and adjust rather than relying on a single fixed ratio for every spice.
See the Herb Conversion Chart for fresh-to-dried herbs.