Learn how to make your very own homemade mixed spice blend using a combination of warm spices for your sweet and savoury recipes.
The next time a recipe calls for "mixed spice" you will have some to hand. I have only recently learnt that mixed spice is not widely known nor is it readily available in many countries.
After I posted my apple pear butter recipe a few of my readers emailed me in confusion as to what mixed spice was.
Knowing that the question would likely come up again and again, it only made sense to make a recipe post dedicated to it.
What is mixed spice?
In short, mixed spice is a British spice blend made from a combination of various spices such as coriander, cinnamon, nutmeg, pimento (allspice), ginger, cloves, caraway, mace, cardamom.
Not all of the aforementioned spices are included in mixed spice, some spice blends omit mace and cardamom while others don't.
Mixed spice is the British equalavent to North Americas pumpkin spice mix. The taste is very similar although not the same.
It has that same warmth, depth and rich aroma.
Is mixed spice the same as allspice?
No, mixed spice and allspice at NOT the same thing. Although they both share the word spice in the their name.
Allspice which is commonly referred to as pimento and feature heavily in Jamaican cuisines, are dried berries from the Pimenta dioica plant which is native to the greater Antilles and Central America.
Allspice is a single spice, it's aroma is rich and fruity.
On the other hand, mixed spice is made from several different spices which has more of a blended, intense aroma.
Ingredients you will need
- Caraway seeds - High aromatic and with a liquorice/mild anise taste.
- Cinnamon - Sweet and woody flavour.
- Nutmeg - Sweet with earth tones.
- Ginger - Warmth, fiery and slightly spicy.
- Coriander - Earthy, tart with a hint of sweet and bitter undertones.
- Cloves - Bitter and astringent.
- Allspice - Earthy and fruity.
Ways to use this spice blend
Back in the middle ages, it was used to crown emperors, to make medicine and perfume during religious ceremonies as a burial trimming.
Spices such a this one was a lucrative trade and a valuable commodity making many people wealthy.
However, nowadays you can use this spice blend in many sweet or savoury food and drinks.
A few popular British recipes include mince pies, fruit cakes and plum pudding.
- Curries
- Drinks
- Stews
- Cakes
- Puddings
- Salads
- Custard
- Cookies
- Jam/Jelly/Fruit butter
- Chillies
The steps
- Place all of the ingredients into a coffee/spice grinder.
- Blitz into a fine consistency.
- Store in a glass jar and use accordingly.
Notes and tips
- Should get 5 tablespoons worth of the spice blend from this recipe.
- You can double or triple the batch, if you want to.
- This recipe works with pre-ground spices so you can use those instead.
- Store the spice blend in an air tight container (preferably glass) and keep in a cool, dry place i.e cupboard/pantry etc...
- Do not store directly in sunlight as it will decrease the potency of the spices.
- If stored as advised, this spice blend should last for several months.
- Be sure to label the jar and make a note of when you initially made the spice blend.
- You don't necessarily need to use a spice grinder if you are using ground spices however, I would recommend still running the spices through the grinder so they meld and the flavours intensify.
More spice blends to try
Recipes that use mixed spice
- Apple Pear Butter
- Jamaican Fruit Cake (Black Cake)
- Caribbean Coconut Rum Cupcakes
- Vegan Ginger Cake
- Jamaican Bread Pudding
- Plantain Bread
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Mixed Spice Recipe
Ingredients
- 1 tablespoon ground coriander
- 1 tablespoon cinnamon
- 1 teaspoon caraway seeds
- 1 teaspoon ginger
- ½ teaspoon allspice (pimento)
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
- Place all of the ingredients into a coffee/spice grinder
- .Blitz into a fine consistency.
- Store in a glass jar and use accordingly.
Video
Notes
- Should get 5 tablespoons worth of the spice blend from this recipe.
- You can double or triple the batch, if you want to.
- This recipe works with pre-ground spices so you can use those instead.
- Store the spice blend in an air tight container (preferably glass) and keep in a cool, dry place i.e cupboard/pantry etc...
- Do not store directly in sunlight as it will decrease the potency of the spices.
- If stored as advised, this spice blend should last for several months.
- Be sure to label the jar and make a note of when you initially made the spice blend.
- You don't necessarily need to use a spice grinder if you are using ground spices however, I would recommend still running the spices through the grinder so they meld and the flavours intensify.
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