Fresh

• Fresh spices and herbs are the best substitutions for dry spices. Dry spice may pack more flavor when new, but the effect will diminish the older the spice is. Because of the strength of the flavor, dry spice is used in smaller amounts. Use a larger amount of the fresh variety, because of the amount of water contained in fresh spices. You will also get more antioxidants in fresh spices. For example, use the tops of green onions as a substitute for dry chives.
  
  

Extracts

• Extracts are generally sweeter and stronger than the original source. For example, use vanilla extract for vanilla bean, mint extract for mint leaves, and orange extract for dried orange peel. Since extracts are stronger in flavor, use a smaller amount than what is called for of the dry spice. When a recipe calls for one vanilla bean, use 1 tsp. of vanilla extract.
  
  

Condiments

• Certain condiments can be used as substitutions for dry spices. When a recipe calls for ground mustard, you can substitute prepared mustard. Use a larger amount of prepared mustard. When a recipe calls for 1 tsp. of ground mustard, use 1 tbsp. of the condiment. Substitute prepared horseradish for ground horseradish. Again, use a larger amount of the prepared horseradish. Use a small amount of hot pepper sauce in place of ground cayenne pepper.
  
  

Other Spices

• When you run out of one type of spice, you can use other spices in your cabinet as a substitute. When a recipe calls for a spice made from a mixture of other spices, such as pumpkin pie spice, use allspice, cinnamon, ginger and nutmeg to create the pumpkin pie spice. Use cumin in place of chili powder, and vice versa, especially in Mexican or Indian recipes. Try ginger as a substitute for cardamom.