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