"chili sauce" recipe from the 1930's, calls for "mixed spices".anyone know what constitutes mixed spices?

Question

"chili sauce" recipe from the 1930's, calls for "mixed spices".anyone know what constitutes mixed spices?

Other ingredients:tomatoes,onions,green/red peppers,hot peppers,sugar,salt,celery,mustard seed,celery seed and vinegar.Then 4 TABLE SPOONS OF MIXED SPICES.

Answer 1

I would bet anything that they are referring to "chili powder." It's commonly found at any supermarket. Perhaps it didn't exist in the 30's. This is the only other common spice ingredient in Texas-style chili you didn't list in your question (well, besides cumin).

The others have recommended things like allspice, cinnamon, garam masala and whatnot. Those are common ingredients in Cincinnatti style chili, which is quite a bit different from "normal" chili.

Answer 2

During the 1930s chili powder as we have buy it today was not that common. If you wanted chili powder, you mixed your own. So you can use store bought chili powder today or mix your own. Here is the google search for making your own chili powder.
http://www.google.com/search?sourceid=navclient&ie=UTF-8&rls=GGIH,GGIH:2006-46,GGIH:en&q=homemade+chili+powder

And this is the recipe that I use.
AB's Chili Powder
3 ancho chiles, stemmed, seeded and sliced
3 cascabel chiles, stemmed, seeded and sliced
3 dried arbol chiles, stemmed, seeded and sliced
2 tablespoons whole cumin seeds
2 tablespoons garlic powder
1 tablespoon dried oregano
1 teaspoon smoked paprika

Place all of the chiles and the cumin into a medium nonstick saute pan or cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed. Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28230,00.html

Answer 3

Whatever spices the manufacturer wanted to put in but didn't want to tell to give away proprietary information.

Everyone had their own version of "mixed" spices. Same goes today for chili powder and curry powder and the like.

Answer 4

It is a combination of premade spices commonly used in Middle Eastern cooking:
BAHARAT (Saudi Mixed Spices)

Recipe By : Tastes of Jubail
Serving Size : 1 Preparation Time :0:00
Categories : Spices, Relishes & Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup black pepper
1/4 cup coriander powder
1/4 scant cup cinnamon
1/4 scant cup clove -- ground
1/3 cup cumin
2 teaspoons cardamom -- ground
1/4 cup nutmeg -- ground
1/2 cup paprika -- ground
1/3 cup curry powder
1/4 scant cup dried limes -- ground

Mix all ingredients. Store in a tightly sealed jar. Makes about 2 cups.



Place peppercorns, coriander seeds, cassia, cloves, cumin and cardamom seeds in jar of blender and grind to a powder. It maybe necessary to combine whole ingredients and grind � cup of mixture at a time. Grate nutmeg and blend into spices with ground paprika. Store in an airtight jar and use as specified.
This will make about 2 cups of

Answer 5

I don't think they're referring to Allspice. I looked up "Mixed Spice" and found this, I hope it helps: http://en.wikipedia.org/wiki/Mixed_spice

Answer 6

Then it would probably be a mix of cinnamon, nutmeg & cloves.

I would recommend you substitute Garam Masala or ground cumin.

Answer 7

there is a spice at the store called allspice....i'd try that