Craft Your Own Jamaican Mixed Spice Blend: A Flavorful Journey

By Nick

Introduction: The Magic of Mixed Spice

Mixed spice—often called baking spice—is the secret weapon behind countless Caribbean and Jamaican treats. From puddings and cakes to grater cakes and milky punches like eggnog, this blend adds warmth, depth, and an irresistible aroma. While store-bought versions exist, nothing beats the vibrant flavors of a homemade mix. Today, I’m sharing my tried-and-true recipe, along with pro tips to elevate your blend beyond anything you’ll find on a shelf. Let’s dive in!

Why Make Your Own Mixed Spice?

Commercial spice blends often lose their punch over time. By crafting your own, you’ll unlock fresher, bolder flavors. Plus, toasting and dehydrating whole spices releases their essential oils, creating a complexity that pre-ground spices can’t match. Trust me: once you try this, you’ll never go back!

Ingredients: A Symphony of 8 Spices

Makes about ¾ cup

  • ½ cup dried pimento (allspice berries) – The star of the show! Allspice tastes like cinnamon, nutmeg, and cloves combined.

  • 7 cinnamon sticks – Whole sticks for toasting (or 2 tbsp ground cinnamon in a pinch).

  • 2 whole nutmegs (with mace attached) – The red mace adds a delicate, floral note.

  • ½ tbsp cloves – Powerful and aromatic; a little goes a long way.

  • 1 tbsp ginger powder – Adds warmth and zing.

  • 2 star anise pods – Fragrant but subtle; don’t overdo it!

  • Zest of 1 orange – Brightens the blend with citrusy freshness.

Step 1: Dehydrate the Fresh Ingredients

Since orange zest and fresh nutmeg contain moisture, dehydrating them ensures a smooth, shelf-stable powder.

  1. Zest the orange: Use a fine grater to remove only the bright outer layer (avoid the bitter white pith).

  2. Prep the nutmeg: Grate the nutmeg and mace to increase surface area.

  3. Dehydrate: Spread zest and grated nutmeg in a cast-iron skillet or baking tray. Dry in the oven at 200°F (95°C) for 1 hour, or until crispy.

Pro Tip: A cast-iron skillet distributes heat evenly, speeding up the process!

Step 2: Toast the Whole Spices

Toasting unlocks deeper flavors by activating essential oils.

  1. Heat a skillet over medium heat. Add whole allspice, cinnamon sticks, cloves, and star anise.

  2. Toast for 2–3 minutes, stirring constantly, until fragrant. Watch closely—spices burn fast!

  3. Cool completely before grinding.

Step 3: Grind to Perfection

  1. Combine all ingredients: Add toasted spices, dehydrated zest/nutmeg, and ginger powder to a blender or spice grinder.

  2. Blend until fine: Pulse in batches to avoid overheating.

  3. Sift the blend: Use a fine-mesh strainer to remove any gritty bits.

Fun Fact: Freshly ground spices smell almost sweet thanks to the cinnamon’s natural oils!

Storage Tips for Maximum Freshness

  • Airtight jars: Store in small containers to limit air exposure.

  • Cool, dark place: Keep away from heat and sunlight.

  • Use within 3 months: Ground spices lose potency over time.

How to Use Your Mixed Spice Blend

  • Baking: Add to cakes, buns, or Jamaican black cake.

  • Drinks: Elevate eggnog, coffee, or milky punches.

  • Breakfast: Stir into oatmeal or porridge.

  • Savory dishes: Rub on roasted meats or veggies for a Caribbean twist.

Final Thoughts

Creating your own mixed spice is a game-changer. The bright citrus, warm cinnamon, and pungent nutmeg come together in a symphony of flavors that’s uniquely yours. Plus, there’s something deeply satisfying about using a blend you crafted from scratch.

Ready to bake? Try this spice mix in my Jamaican Easter Bun Recipe or Classic Jamaican Fruit Cake. And don’t forget to tag @FeedandTeach in your creations—I’d love to see what you make!