Substitutions for a spice when you don't have it in your kitchen.
Allspice----- Cinnamon; cassia; dash of nutmeg or mace; or dash of cloves
Aniseed----- Fennel seed or a few drops anise extract
Chili Powder----- Dash bottled hot pepper sauce plus a combination of oregano and cumin
Cinnamon----- Nutmeg or allspice (use only 1/4 of the amount)
Cloves----- Allspice; cinnamon; or nutmeg
Cumin----- Chili powder
Ginger----- Allspice; cinnamon; mace; or nutmeg
*Mace----- Allspice; cinnamon; ginger; or nutmeg
Nutmeg----- Cinnamon; ginger; or mace
Saffron----- Dash turmeric (for color)
* What is mace?
The lacy aril is removed by hand from the outer shell of the nutmeg and then dried, becoming yellowish-brown mace. Mace is sold in whole pieces called blades or ground, and the color can often help you determine its origin. Orange-yellow blades most likely come from Grenada, while orange-red blades tend to be from Indonesia. Unlike most spices, ground mace has a longer shelf-life when stored properly.