Mixed spice is a British term for any mixture of dried spices. Mixed Spices are mainly used to give a more complex flavour to dishes and are usually added towards the end of cooking. In this article we will cover the different types of mixed spice and their uses.
The mixtures below are given in grams, as it is difficult to measure out exact tablespoons and teaspoons when dealing with spices. However, if you are using a pre-mixed packet, you can use our conversion table below to convert back to teaspoons and tablespoons.
Cloves, cinnamon, allspice:
The most popular mixed spice is a mixture of clove, cinnamon, nutmeg and sometimes allspice or ginger. Cloves themselves have an intense aroma which can be too much for some people’s palates; it also has analgesic properties that can numb the mouth slightly. When combined with cinnamon (which has its own strong smell) and allspice it makes up a great general purpose seasoning that can be used in many dishes throughout the year.
Cinnamon:
Cinnamon is one of the most common flavours in desserts from around the world; it is also used in savoury dishes as well to great effect. Cinnamon itself is made up of two main components;
* Allspice: Used in pickling, this spice is made from the berries of the Pimenta dioica tree. It is also used to flavor various Caribbean sauces and stews.
Taste: Sweet.
* Aniseed: A spice that comes from a flowering plant in the carrot family, aniseed has a licorice-like flavor. It is usually found in baked goods and candies, as well as liqueurs.
Taste: Sweet.
* Basil: A shrub of the mint family, basil is a fragrant herb with a sweet taste that is popular in Italian and Southeast Asian cooking.
Taste: Sweet.
* Bay Leaf: This spice comes from the bay laurel tree, which is native to Asia and Europe. The leaves are used to season soups, stews, and other dishes.
Taste: Sweet/bitter.* Black Pepper: This spice comes from the fruit of Piper nigrum plants (also known as peppercorns). It is often ground into a powder or formed into peppercorn shapes before being added to foods. Black pepper has a strong taste but little odor.
Taste: Hot/sweet.* Brown Mustard Seed: These seeds have
Mixed Spice is a classic and traditional blend of spices used to flavor foods. Mixed Spice is most often used in baking, sausages, desserts and also sauces. Mixed Spice can be found in most grocery stores, but it is easy to make your own as well.
Mixed Spice Ingredients
The basic ingredients in Mixed Spice are cinnamon, allspice and nutmeg. Some brands will also include ginger and cloves. You can use ground or whole spices – either works fine!
Usage
You can use Mixed Spice in the following ways:
In sauces: add one teaspoon per serving to tomato-based sauces such as spaghetti sauce or chili
In cookies, cakes and breads: substitute 1/2 teaspoon mixed spice for each 1/4 teaspoon cinnamon called for in the recipe
Add a teaspoon or two to fruit compote or stewed fruits before serving
Use as a rub for pork roasts, chops or chicken (sprinkle on both sides of the meat before cooking)
Mixed Spice is a blend of Cinnamon, Cloves, Nutmeg and Ginger. Mixed Spice is used in quite a few traditional English recipes and is also a popular addition to baked goods like cookies and cakes. Mixed spice can sometimes be found pre-mixed in the grocery store but it’s very easy to make your own for much cheaper.
Mix together the following:
4 parts ground cinnamon
2 parts ground cloves
1 part ground nutmeg
1 part ground ginger
Store in an airtight container for up to 3 months. This makes about 1/3 cup of mixed spice.*
Observations: This will make approximately 1/3 cup of mixed spice which is roughly enough to last you for about 3 months. Expect to use about 1 teaspoon of Mixed Spice per recipe. Store this in a sealed container and keep it away from moisture or it might lose it’s flavor over time.*\r
Americans love cinnamon, and for good reason. It adds a warm depth to any baked good. But there are many other spices that hold the power to transform your cooking, too. Choosing the right spices for your dishes can be difficult; we’ve created this guide to help you make informed decisions when adding spice to your recipes.
Tumeric is a bright yellow powder made from the roots of a plant native to India and Southeast Asia that is known for its anti-inflammatory properties. It’s frequently used in Indian cuisine and can be added to almost any savory dish with great results; its earthy, slightly bitter taste pairs well with red meat, fish, and chicken.
Lemon pepper is a blend of black pepper and lemon zest (not juice!) that is commonly used as a dry rub on meats and fish before grilling or roasting. The pepper gives the food an extra kick while the lemon flavors give it an extra bite that makes this combination perfect for summer grilling!
Paprika is made from dried peppers and has a sweet, smoky flavor that works especially well in Hungarian and Spanish cuisine. Paprika should be used with caution because it can easily overpower a dish if too much is added at once. When using paprika as a spice
Mixed spice is a combination of several spices that are mixed together and used in cooking. Mixed spice has also been referred to as pudding spice, lemon and spice, pumpkin spice or apple pie spice.
Tis the season for pumpkin pie, apple pies and even cinnamon rolls! But this list of tasty treats isn’t complete without the addition of some “mixed spice.” Now you may be asking yourself what exactly is mixed spice? Well allow us to explain. Mixed spice can be made from a variety of herbs and spices, however, it’s more commonly made from cinnamon, nutmeg, ginger, mace and cloves. These herbs and spices can be purchased separately or you can purchase them already mixed.
How do I use mixed spice? Well, apart from adding it to your favorite holiday recipes you can add it to cakes and cookies too! If you’ve ever wanted to know what you can use mixed spice for then keep reading. We have compiled a list of other uses for “mixed” spice that will surely make your mouth water:
· Add it to homemade breads
· Use it in place of salt when baking or grilling meats
· Sprinkle over your morning breakfast pancakes or waffles
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You might be surprised by the variety and uses of spices. Spices are popular in many food dishes but what you may not know is that they have been used for centuries in medicine, beauty treatments, and spiritual ceremonies. It’s time to get to know your spices better!
Spices are the aromatic parts of a plant; some are seeds, others are dried flowers or bark. In terms of their appearance, they can range from whole to powdery and pastel-colored to deep reds, browns or blacks.
Tumeric (Curcuma longa) – Tumeric is native to India and Indonesia where it has been used for thousands of years as both a food and medicine. Also known as curcumin or Indian saffron, this spice is very common in Indian cuisine. When ground it is yellow in color and its natural oils can stain clothes so be sure to wear an apron when cooking. Tumeric can also be used as a dye for fabrics and paper. In tea form, tumeric is known to have anti-inflammatory effects as well as being effective for digestive issues such as diarrhea and flatulence.
Clove (Syzygium aromaticum) – Clove comes from a flower bud native to Indonesia, Madagascar, southern
