Ground Mixed Spice

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.