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Spice Mixes of the World #16 Make Your Own Mixed Spice
February 13, 2014

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


13th February 2014 -- Issue #16

Table of Contents

1. Recipe of the Week - Make Your Own Mixed Spice Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

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

1. My Facebook Page

5. My Recipe Book

If you enjoy making puddings and desserts then making a homemade mixed spice is highly recommended.

This is a quick and easy mix to make and uses warming spices that will add superb flavours and mouthwatering aromas to your recipes.

Below are directions for making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 5 tbsp)

3 inch piece cinnamon stick
2 tbsp coriander seeds (cilantro)
2 tbsp allspice berries
2 tsp grated nutmeg
2 tsp ground ginger
1 tsp whole cloves
4-5 mace blades

tbsp = tablespoon
tsp = teaspoon


  • Break up the mace and cinnamon into smallish pieces

  • Grind these pieces with the cloves, coriander and allspice

  • Sieve into a bowl

  • Stir in the nutmeg and ginger
    That's it!

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

    Note: You could dry toast the whole spices prior to grinding for even more flavours.

    See the toasting and grinding info below for tips.

    If you enjoy making your own mixes and blends, you can see a host of other recipes here.

    Ingredients if using ground spices: (makes about 6 tbsp)

    2 tbsp ground cinnamon
    1 tbsp ground coriander (cilantro)
    1 tbsp ground allspice
    2-3 tsp mace powder
    2 tsp grated nutmeg
    2 tsp ground ginger
    1 tsp ground cloves

    tbsp = tablespoon
    tsp = teaspoon


    Simply mix the powders together in a bowl.

    Store in an airtight jar. Use within 3 months.

    If you enjoy making your own blends and mixes, you can see a lot of different recipes here.

    How to Toast and Grind

    Lightly 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.

    Facebook Page

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

    I have a Facebook page you may like...

    My Spice Mix Book

    It has 50 recipes 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 Garam Masala Blends
    Pumpkin and Pudding Spice Recipes
    Mulling and Pickling Spice Mixes
    Recipes For Dry rubs
    Blends From China, India, US, Africa and Europe

    Comes complete with 4 bonus books all written by me!

    Read More Here.

    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 newletter page

    Until Next Week,

    Jason -

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