Jamaican Mixed Spice Blend (7-Spice Mix)

Ingredients

• ½ cup Allspice (Dried Pimento) (ground, measured loosely)
• 7 sticks Cinnamon Sticks (whole sticks for toasting)
• 2 pieces Fresh Nutmeg (with Mace) (whole nutmeg; the red mace covering will be used as well)
• ½ teaspoon Mace (ground, optional if you prefer extra aroma)
• ½ tablespoon Cloves (whole cloves)
• 1 tablespoon Ginger Powder (ground ginger powder)
• 2 pieces Star Anise (whole star anise)
• 1 orange (zest) Orange Zest (zest of one fresh orange, avoid white pith)

Instructions

1. Zest the Orange

   Using a microplane, zest the orange, collecting only the bright yellow part and avoiding the white pith.

   Time: PT5M

2. Dehydrate Moist Ingredients

   Spread the orange zest, whole nutmeg (with mace) and any other moist spices on a baking tray or small cast‑iron pot. Place in a pre‑heated oven at 275°F and dry for about 1 hour, or until completely crisp.

   Time: PT1H

   Temperature: 275°F

3. Toast Whole Spices

   Heat a frying pan over medium heat. Add the cinnamon sticks, whole cloves and star anise. Stir constantly for 2‑3 minutes until they become fragrant and lightly browned.

   Time: PT3M

4. Cool Ingredients

   Transfer the toasted spices and dehydrated ingredients to a mixing bowl and let them cool completely.

   Time: PT5M

5. Grind to a Fine Powder

   Place all cooled ingredients into a blender or spice grinder. Pulse in small batches until a uniform fine powder forms.

   Time: PT5M

6. Sift the Blend

   Pass the ground mixture through a fine mesh strainer into a clean bowl, discarding any larger particles.

   Time: PT3M

7. Press Remaining Lumps

   If any lumps remain, press them through the strainer with the back of a spoon or re‑grind, then sift again.

   Time: PT2M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

1g

Ingredient Substitutions

• Instead of Allspice (Dried Pimento): Ground allspice
• Instead of Cinnamon Sticks: Ground cinnamon
• Instead of Fresh Nutmeg (with Mace): Pre‑ground nutmeg
• Instead of Mace: Ground nutmeg
• Instead of Cloves: Ground cloves
• Instead of Ginger Powder: Fresh grated ginger (use less)
• Instead of Star Anise: Ground star anise
• Instead of Orange Zest: Dried orange peel, Orange extract (¼ tsp)

Equipment Needed

• Oven
• Baking Tray or Small Cast Iron Pot
• Stove
• Frying Pan
• Blender or Spice Grinder
• Fine Mesh Strainer
• Microplane Zester
• Measuring Spoons
• Mixing Bowl
• Oven Mitts

Critical Steps — Do Not Skip

• Dehydrate orange zest and fresh nutmeg until completely dry and crispy
• Toast whole spices without burning
• Grind all ingredients to a fine powder
• Sift to remove gritty bits

Chef Tips from the Video

• Use a microplane for the orange zest to capture the most essential oils.
• Toast spices over low‑medium heat and stir constantly for even browning.
• Store the blend in small jars; exposure to air reduces potency quickly.

Troubleshooting

Storage

Refrigerator: Store in an airtight glass jar in the refrigerator for up to 6 months.

Freezer: Can be frozen for up to 1 year, though not necessary.

Room temperature: Keep in a cool, dark pantry away from sunlight for best flavor.

Make-Ahead Tips

• Make a larger batch and store in small airtight jars for future use.
• Toast spices in batches and keep them separate before grinding for consistent flavor.
• If fresh nutmeg is unavailable, use pre‑ground nutmeg but expect slightly less aroma.