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.
See the Herb Conversion Chart for fresh-to-dried herbs.