Sweet Spices

• If you run out of a sweet spice, there are many substitutions you can make. Nutmeg can pinch hit for mace in a recipe. Cinnamon is a good substitute for allspice, cloves, ginger or nutmeg. Allspice is as versatile as its name suggests, and can be used as a substitute for ground cloves, cinnamon or nutmeg. If you don't have allspice, try mixing equal amounts of ground cloves, cinnamon and nutmeg. If you are running low on all of these sweet spices, try using pumpkin pie spice instead. It's a versatile blend of cinnamon, nutmeg, ginger and cloves.

Hot Spices

• Cumin will work well in a recipe calling for dried coriander. If you are out of cumin and need it for a recipe, try using chili powder.

  Curry powder can be approximated by combining equal parts cumin, ground coriander, red and black pepper, ginger and turmeric. Turmeric is often used instead of the more expensive saffron in curries, since they both impart a deep golden color to foods. Tumeric is sometimes sold as "Oriental saffron" or "Indian saffron."

  If cayenne pepper is required and you don't have any, replace it with two or three drops of bottled hot sauce for each quarter teaspoon of cayenne called for in your recipe. Bottled hot sauce can also take the place of chili powder with the addition of equal amounts of oregano and cumin.

Savory Spices

• If you are all out of marjoram, but you do have oregano, never fear -- the latter is a fine substitute for the former. Two parts thyme and one part oregano make a good substitute for savory. If you have run out of tarragon, try substituting Mexican mint marigold leaves, or, of course, vice versa, since you may be more likely to have tarragon on hand.

  Black pepper is often an acceptable alternative to white pepper, though it may slightly change the taste of the dish. If you are making a light-colored dish, it will definitely affect the look of it.

Spice Seeds

• Mustard seeds brighten up bland dishes such as cooked potatoes and are also often used to enliven Indian curries. Unfortunately, there is no substitute for mustard seeds, but yellow table mustard can take the place of dry mustard powder. Substitute a tablespoon of table mustard for each teaspoon of dry mustard.

  Fennel seeds have a distinct licorice taste, similar to anise seeds, and they may substitute for each other. If you have neither fennel nor anise seeds, try using caraway seeds in their place.

  Nigella seeds are often used as a substitute for black pepper, though they have a somewhat different taste and are not endorsed by every culinary authority, so use them carefully.