RECIPES
Mixed spice is a warm baking spice blend that commonly contains coriander, ginger, nutmeg, cassia or cinnamon, and clove.
In Australia, mixed spice is most often used in fruit cakes, puddings, biscuits, slices, hot cross buns and other cosy, spiced bakes. It brings gentle warmth and depth without letting one spice take over.
McKenzie’s Mixed Spice contains coriander, ginger, nutmeg, cassia and clove, making it a handy pantry shortcut when a recipe needs that familiar sweet spice flavour.
Mixed spice is made from a blend of ground spices.
A typical Australian mixed spice blend may include:
Some blends may also include allspice, mace or caraway, depending on the brand or country. This is why mixed spice can taste slightly different from one jar to another.
The flavour is warm, sweet and aromatic. It is not usually spicy in the chilli sense. Instead, it gives baked goods like that familiar fruit cake, pudding and hot cross bun character.
No. Mixed spice and allspice are not the same. Mixed spice is a blend of several ground spices. Allspice is a single spice made from the dried berry of the allspice tree. Its flavour naturally tastes like a mix of cinnamon, nutmeg and clove, which is where the name can cause confusion.
You can use a small amount of allspice as a substitute in some recipes, but it will not give exactly the same flavour as mixed spice. Mixed spice is usually rounder and more balanced because it contains multiple spices.
Mixed spice is used to add warmth, sweetness and depth to baked goods.
It works especially well in:
It is also useful beyond baking. A small amount can add warmth to chutneys, stewed fruit, poached pears, baked apples or homemade fruit mince.
For most baking recipes, use ½ to 2 teaspoons of mixed spice, depending on the size of the recipe and how spiced you want the final result.
As a simple guide:
| Recipe Type | Suggested Amount |
| Biscuits or cookies | ½ to 1 tsp |
| Muffins or slices | 1 tsp |
| Cakes and loaves | 1 to 2 tsp |
| Fruit cakes or puddings | 2 tsp or more, depending on the recipe |
| Stewed fruit or crumbles | ½ to 1 tsp |
Start with a smaller amount if you want gentle warmth. Use a little more for rich fruit cakes, puddings and festive baking.
Yes. You can make mixed spice at home using common ground spices.
A simple homemade mixed spice blend is:
| Spice | Amount |
| Ground coriander | 2 tsp |
| Ground cinnamon or cassia | 1½ tsp |
| Ground ginger | 1 tsp |
| Ground nutmeg | 1 tsp |
| Ground cloves | ½ tsp |
Mix the spices together and store in an airtight jar away from heat and light. This will give you a warm, balanced blend for cakes, biscuits, puddings and fruit-based desserts.
If you like a sweeter, UK-style flavour, increase the cinnamon slightly. If you prefer a more traditional Australian-style pantry blend, keep the coriander and cassia notes more prominent.
The best substitute for mixed spice is a homemade blend of cinnamon, coriander, ginger, nutmeg and cloves.
If you do not have all of those spices, use:
Pumpkin spice can work in some sweet bakes, but it is not exactly the same. Allspice can also be used in a pinch, but use it lightly because it is a single spice and can become strong quickly.
Mixed spice is similar in Australia and the UK, but it is not always identical.
Australian mixed spice blends often include coriander, ginger, nutmeg, cassia or cinnamon, and clove. UK blends are often cinnamon-led and may include spices such as coriander, nutmeg, ginger, cloves, caraway, allspice or mace.
The difference is usually subtle, but it can affect the final flavour. If you are following a UK recipe in Australia, Australian mixed spice will usually still work well, especially in fruit cakes, puddings and biscuits.
Mixed spice is made from a blend of ground baking spices. In Australia, it commonly contains coriander, ginger, nutmeg, cassia or cinnamon, and clove. Some blends may also include allspice, mace or caraway.
No. Mixed spice is a blend of several spices, while allspice is one single spice. Allspice has a warm flavour that can remind people of cinnamon, nutmeg and clove, but it is not the same as mixed spice.
The best substitute for mixed spice is a homemade blend of cinnamon, coriander, ginger, nutmeg and cloves. If you are short on spices, use cinnamon with a little nutmeg, ginger and a tiny pinch of cloves. Allspice can work in a pinch, but it will give a different flavour.
Yes. Mix 2 teaspoons ground coriander, 1½ teaspoons ground cinnamon or cassia, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg and ½ teaspoon ground cloves. Store the blend in an airtight jar and use it in baking as needed.
Mixed spice is used in fruit cakes, puddings, hot cross buns, biscuits, muffins, loaves, crumbles and festive bakes. It adds warm, sweet spice flavour without needing to measure several individual spices.
Mixed spice is similar in Australia and the UK, but blends can vary. Australian blends often include coriander, ginger, nutmeg, cassia or cinnamon, and clove, while UK blends may be more cinnamon-led and can include allspice, mace or caraway.
Most recipes use ½ to 2 teaspoons of mixed spice. Use ½ to 1 teaspoon for biscuits, muffins or crumbles, and 1 to 2 teaspoons for cakes, loaves, puddings and hot cross buns. Rich fruit cakes may use more, depending on the recipe.
Mixed spice is one of those simple pantry ingredients that brings familiar comfort to baking. Keep McKenzie’s Mixed Spice on hand for fruit cakes, puddings, biscuits, hot cross buns and homemade chutneys whenever you want that warm, gently spiced flavour without measuring out each spice separately.
