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If it's a dessert you could use a touch of cinnamon if the recipe doesn't call for it already. If it's a savory dish, it would be hard to gut that same nutty flavor from something else so just omit it altogether. It gives a pretty unique taste so unless you despise it, definately try it!
Wiki User
∙ 10y ago
Wiki User
∙ 11y agoProbably ground cinnamon would be the closest substitute, in most instances. However nutmeg is sometimes used in the classic Bechemel / white sauce for savory dishes, and I'm not convinced cinnamon would be a good alternative for this purpose; the flavor is too sweet.
Wiki User
∙ 11y agoAllspice or cinnamon might work ok, but nutmeg has it's own unique flavor.
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