Ground Mixed Spice

Ground mixed spice is traditionally used in Christmas baking, and it’s wonderful in chutneys and marinades too.

Grinding spices in your Thermomix gives an excellent result. Most blenders and grinders take too long and consequently overheat the spices which can spoil the aromas and flavours. Thermomix spice grinding is so fast that the spices are not heated, and the essential oils are released for delicious aromas and flavours in your cooking and baking.

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 5 MINUTES

MAKES 85g

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Ingredients

  • 6 tsp dried allspice berries (TM6: weigh 17 g)
  • 3 tsp whole or broken cloves (TM6: weigh 7 g)
  • 25 g cinnamon quills or cassia bark, broken into pieces, approx. 5-7 cm
  • 3 whole nutmegs
  • 3 Tbsp green cardamom pods (TM6: weigh 12 g), optional
  • 1 whole star anise, optional
  • 6 tsp coriander seeds (TM6: weigh 12 g), optional

Method

  1. Grind all ingredients 1 min/speed 10.
  2. Check the texture – if a finer texture is desired, scrape down sides of TM bowl with spatula then grind again 10 sec/speed 10. Transfer ground mixed spice (a pastry brush is useful) onto a piece of paper (I use a sheet of paper from my printer), then funnel the mixed spice into a sterilised small glass jar. Close jar with a sterilised non-plastic lid – see 1st tip. Use in recipes as directed. Keeps well up to 6 months in a dark cupboard.

Janie’s Tips

  1. The wonderful essential oils that give spices their fragrance and flavour can gradually evaporate through plastic containers and lids, which is why I recommend glass jars and non-plastic lids.
  2. This recipe is gluten free (GF) – read all ingredient labels to ensure your ingredients are gluten free if gluten free is required.
  3. This recipe is dairy free (DF) – read all ingredient labels to ensure your ingredients are dairy free if dairy free is required.
  4. This recipe is vegetarian and vegan.
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