Whole Spice Blend with Orange Peel

Introduction

Crushed cinnamon sticks, whole nutmeg, cloves, allspice, and orange peel give you a coarse spice blend that works well for mulled drinks, poached fruit, or a stovetop simmer pot. The rough chips release flavor gradually, so you get good extraction without a lot of sediment.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Servings: 32

Ingredients

• 6 cinnamon sticks
• 1 small whole nutmeg
• ½ cup (60 g) whole cloves
• ½ cup (60 g) whole allspice
• Grated peel of 1 whole orange

Instructions

1. Place whole cinnamon sticks and nutmeg in a large ziplock bag.
2. Use a hammer to crush the spices into rough chips.
3. Combine the chips with cloves and allspice.
4. Store in an airtight container.

Variations

• Replace the grated peel of 1 whole orange with the grated peel of 1 lemon for a sharper citrus note and a less sweet aroma.
• Reduce the ½ cup (60 g) whole cloves to ⅓ cup and increase the ½ cup (60 g) whole allspice to ⅔ cup if you want a rounder blend with less clove bite.
• After combining the chips with cloves and allspice, pulse the mixture in a spice grinder for a finer blend that infuses faster in tea or cider.
• Add 2 star anise pods when you combine the chips with cloves and allspice for a deeper warm-spice profile with a mild licorice edge.

Tips for Success

• Use a sturdy ziplock bag and wrap it in a kitchen towel before crushing the cinnamon sticks and nutmeg so the bag does not split.
• Stop hammering when the cinnamon and nutmeg are in rough chips; if they turn to powder, the blend is harder to strain cleanly.
• Grate only the orange outer peel, not the white pith, so the blend stays bright instead of turning bitter.
• If the grated orange peel feels very wet, let it air-dry briefly before storing so condensation does not build up in the container.

Storage and Reheating

Store the blend in an airtight glass jar or sealed container in the refrigerator for up to 1 week. Because the orange peel adds moisture, fridge storage is the safer option for the recipe as written.

For longer storage, freeze the blend in a freezer-safe container or zip-top bag for up to 3 months. Let it sit at room temperature for 5 to 10 minutes before using so the spices loosen enough to scoop.

There is nothing to reheat. Use the blend straight from the fridge or freezer in whatever liquid or fruit you are infusing.

FAQ

Can you use dried orange peel instead of fresh grated peel?

Yes. Use 2 to 3 tablespoons dried orange peel; the blend will keep longer and the citrus note will be slightly less bright.

Can you grind the blend completely fine?

Yes, if you want faster infusion in tea or cider. A finer grind is harder to strain and loses aroma faster in storage.

What should the crushed cinnamon and nutmeg look like?

Aim for rough chips, not dust. You want pieces small enough to release flavor but large enough to strain out easily.

What can you use this spice blend in?

It works well in simmering cider, black tea, poached pears, or simple syrup. Use a lighter hand in baked goods unless you grind it more finely first.