There’s something magical about the aroma that fills the air when spices are gently toasted, especially when it’s for a homemade baking mix. This particular blend was born from the memory of festive kitchens, where cinnamon sticks simmered, orange peel dried on the counter, and cardamom pods crackled in the pan. Rooted in timeless tradition yet perfect for modern-day bakers, this spice mix brings together warmth, spice, and a touch of citrusy brightness. Just a pinch can turn an everyday dessert into something rich with comfort and character. It’s like a whisper of winter mornings, holiday bakes, and sweet nostalgia in every bite!

The Ultimate Homemade Baking Spice Mix Recipe

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Servings

6-7

tablespoons

Prep time

minutes

Total time

minutes

A warm, aromatic Homemade Baking Spice Mix made with toasted whole spices and citrusy notes. Perfect for cakes, cookies, and seasonal treats. Yields around 6–7 tbsp and keeps for up to 3 months in an airtight jar.

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Ingredients

3 pieces Cinnamon Sticks (about 2-inch pieces)
2 tsp Fennel Seeds
1 piece Nutmeg (1/2 of a whole seed)
1 tsp Green Cardamom
2-3 pieces Dry Ginger
2 tsp Dried Orange Peel Powder
1 tsp Allspice Powder

Directions

In a dry skillet, dry toast cinnamon, fennel, nutmeg, cardamom, and dry ginger over medium-low heat until fragrant. Stir continuously to avoid burning.
Transfer the toasted spices to a separate container and let them cool completely.
Once cooled, add the toasted spices to a grinder jar along with the orange peel powder and ground allspice.
Grind the spices until you get a fine powder.
Use as required or store the spice mix in a well-fitting glass spice container.

Notes

This fragrant baking spice mix is perfect for adding depth and richness to cakes, cookies, pies, crumbles, and more.
You can tweak it to your taste by adding more ginger for heat or more cardamom for a floral touch. Want a cozy chai twist? Toss in some cloves or black pepper.
Store it in a clean, airtight glass jar in a cool, dry place, and it’ll stay fresh and potent for up to 3 months.
Use 1–2 teaspoons per recipe, or sprinkle it over lattes, oatmeal, or roasted fruit for an instant flavor upgrade!