Unlike cinnamon, nutmeg and cloves, which were originally grown in Asia, allspice is a New World plant. When fifteenth-century European explorers sailed west in search of spices from the East, they did not find the spices that were commanding high prices in Europe, but they did find allspice, which can be used in similar types of recipes. Although the flavor of allspice is similar to that of cloves, it is a bit sweeter and not quite as sharp tasting.

Cinnamon has been used in both sweet and savory dishes since pre-Roman times, when caravans imported the spice from the Near and Far East. Cinnamon is used in Indian curries and Greek pasta dishes, as well as sugar cookies and sticky cinnamon buns. Its flavor blends well with other seasonings and also stands on its own with a rich, distinctive bite. Like the grapes used to make fine wines, cinnamon has vintages and flavors characteristic of different regions such as Ceylon and Madagascar.

If a recipe calls for allspice but you only have cinnamon on hand, this substitution will change the flavor of the dish but the cinnamon is unlikely to overpower other flavors that can hold up to the strong taste of allspice. Adding cloves and even a bit of nutmeg can bring back some of the sharpness that allspice has that cinnamon lacks. Some savory Caribbean dishes use allspice in combination with thyme, creating a flavor synergy that is unlike either of its elements. Using cinnamon in place of allspice in these dishes would not create a similar taste.

If a recipe calls for cinnamon but you only have allspice on hand, you may be better off leaving out the spice altogether. If you do want the flavor of a sweet spice in your sweet or savory dish, start with about a third of the amount that the recipe lists rather than making a direct substitution. Taste the dish in progress, and add more allspice if the flavor isn't too strong.