Homemade Mixed Spice Blend
Stop buying pre-ground spice that lost its soul on a shelf: Chef Noor blends sweet allspice with cumin, coriander, clove, black pepper, bay, cardamom, dried lime, mastic, ginger, cinnamon and turmeric, then grinds it all into one fragrant, all-purpose mix that perfumes the whole kitchen.
A homemade mixed spice blend is the soul of Arabic cooking and the secret to its deep flavour in meat, rice and stuffing dishes. This recipe brings together sweet allspice, cumin, coriander and clove, with a touch of dried lime and mastic that give it a distinctive signature. Making it at home guarantees a freshness and aroma that far outshine ready-made blends.
How to Prepare
Gather all the whole and ground spices together.
Grind the whole spices — allspice, cumin, coriander, clove, black pepper, bay, cardamom, dried lime and mastic — in a spice grinder until fine.
Stir in the ground ginger, cinnamon and turmeric.
Sift the blend to remove any coarse bits and regrind if needed.
Store in an airtight jar away from light, and use a teaspoon or two to season meats, rice and stews.
Made it? Rate this recipe
Grind in small batches and store away from heat and light — freshly ground spice keeps its aroma for months, the pre-ground jars never do.
Ingredient Swaps
• Mastic is optional and can be left out if unavailable without much loss of flavour.
• Dried lime can be replaced with ground dried lemon peel for a similar tang.
• Adjust the cinnamon and clove to your preference for warmth or sharpness.
Common Questions
How do I store the blend longest?
Keep it in a sealed glass jar away from light and moisture.
Should I grind whole spices myself?
Grinding whole spices fresh gives a far stronger flavour than pre-ground ones.
How long does it last?
It keeps its strong flavour for about six months if stored well.
What dishes is it good for?
It suits kabsa, mansaf, meats, rice, stuffings and baked dishes.
Can I adjust the ratios?
Yes, this is a base blend you can adapt to your family taste.
More from the Kitchen
Foolproof Pink Cabbage Pickles
The never-fail brine formula: 4 tablespoons of coarse salt to every 4 cups of water, plus vinegar and a beet for that famous pink.
Read Recipe
Concentrated Homemade Rose Water
How to make Concentrated Homemade Rose Water: Two ingredients and a clever pot setup — distil your own fragrant rose water from damask rose buds at home.
Read Recipe
Cured Green Olives
How to make Cured Green Olives: The exact brine ratios for olives that stay crisp all year — salt, a touch of sugar and lemon salt for colour and bite.
Read Recipe
Homemade Pizza Sauce
How to make Homemade Pizza Sauce: The pizza sauce behind every pie on this site — tomato, garlic and oregano, ready in minutes and keeps two weeks.
Read Recipe
Homemade Concentrated Tomato Sauce
A rich homemade tomato sauce to replace canned versions — make it when tomatoes are cheap and freeze it for months of cooking.
Read Recipe
Mixed Cocktail Pickles
A foolproof mixed pickle — red cabbage, carrot, cauliflower and cucumber in a perfectly balanced brine that turns out right the very first time.
Read Recipe