Back to Back Issues Page
Make Your Own Mixed Spice - Magical Spice Mixes #75
March 31, 2016

How to Make Your Own Mixed Spice and Add Fab Flavours to Your Puddings and Desserts


31st March 2016 -- Issue #75

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Mixed Spice Recipe

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Homemade Mixed Spice

If you enjoy making your own puddings and desserts then making a homemade mixed spice is something worth doing. A super quick and easy mix to make, it uses a combination of a few warming spices that will add fab flavours and mouthwatering aromas to your cooking.

Makes about 5 tbsp

3 inch piece cinnamon stick
2 tbsp coriander seeds
4 tsp allspice berries
2 tsp ground ginger
2 tsp caraway seeds (optional)
1 tsp ground nutmeg
1 tsp whole cloves

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick into smallish pieces

  • Grind these cinnamon pieces along with the cloves, coriander, allspice and, if using, the caraway seeds

  • Sieve into a bowl

  • Finally, stir in the nutmeg and ginger powders
That's all there is to it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Click for a large collection of my other homemade mixes and blends.

Note: You could dry toast the coriander, cloves and allspice berries for a few minutes prior to grinding for even more flavour.

See the toasting and grinding info down the page for tips on this recommended, easy to do cooking process.

Spice Magic - Recipe Book
Special Offer

I've reduced the price to only $5 exclusively
for my newsletter subscribers.

This is my new downloadable recipe book all about making your own spice mixes and herb blends.

It has 100 Recipes from all around the world ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

  • A Collection of BBQ Rubs
  • Cajun, Creole and Taco Seasonings
  • Curry Powder and Masala Blends
  • Pumpkin and Pudding Spice Recipes
  • Mulling and Pickling Spice Mixes
  • Recipes For Dry rubs
  • Blends From China, India, US, Africa and Europe
  • And Many More

It comes with 4 bonus books all written by me!

It also has a 60 day money back guarantee.
No questions asked!

Click Here For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

If you like this e-zine, please do a friend and me a big favour and "pay it forward."

If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason -

Back to Back Issues Page