Cookbook:Mixed Spice

Cookbook | Recipes | Ingredients | Spice

Mixed spice

Mixed spice, also pudding spice, is a mix of sweet spices commonly used in baking, desserts, and with fruit, particularly in British cuisine, and in cuisines that derive from it (e.g. the old colonies of the British empire).

The mix almost always contains allspice, cinnamon, and nutmeg. Often, other spices are added to the mix, including coriander, cloves, ginger, and mace.


Here is a typical blend of spices used to make mixed spice:

Blend all spices together, and store in a sealed jar away from light.

Chili powderEdit

Chili powder, as sold in stores, and called for in most recipes, is not simply powdered chili, but a blend of chili and other spices.

  • 3-8 dried chilies (mix or match depending upon availability and taste)
    • ancho (mild)
    • pasilla (mild)
    • mulato (mild)
    • New Mexico/ristra (medium)
    • cascabel (medium)
    • chiltepin (very hot)
  • 1 tablespoon cumin seed
  • 1 tablespoon coriander seed
  • 1 tablespoon ground paprika
  • 2 teaspoons whole cloves or allspice
  • 1 teaspoon oregano
  • 1 teaspoon ground red cayenne pepper
  1. Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
  2. Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about two minutes). Depending on the size of the skillet and the amount of peppers you may need to do more than one batch.
  3. When the toasted ingredients are cool, pour them into a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
  4. Store in an airtight jar.

Seasoned saltEdit

A mix of salt and other spices. Recipes for this blend can be simple or complex.

Mix all ingredients and store in an airtight jar.

Chili mixEdit

Most American grocery stores sell little single-use packets of instant spice mix for seasoning chile con carne. This recipe is for a homemade version of the chili spice.

  • 2 tablespoons chili powder
  • 1 tablespoon dehydrated onion (minced or powdered)
  • 2 teaspoons seasoned salt
  • 2 teaspoons cumin powder
  • 1-2 teaspoons ground red cayenne pepper or crushed/powdered chilli pepper (ancho)
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon dehydrated garlic (minced or powdered)
  • 1/2 teaspoon ground cinnamon

Mix all ingredients and store in an airtight jar. Use 1-3 tablespoons of Chili Mix per 1 lb of meat (to taste). Substitution: If you don't have seasoned salt, substitute powdered soup bouillon or increase the salt, pepper, and garlic.