Polynesian Spice Blend


From the Vitality Food Feature ‘GIFTS FROM THE KITCHEN‘.

I use cinnamon as a sweet flavouring in both sweet and savoury dishes. It imparts an aromatic ‘Island’ taste to dishes. My favourite ground, or stick, cinnamon is premium Vietnamese, but Cinnamomum zeylanicum is a close second. Both are much sweeter (with a pure, never bitter, cinnamon flavour) than the common Cinnamomum cassia, which is the cinnamon most often found in supermarkets.

By the way, see the label on the jar? It was designed by my daughter (https://www.gusandabby.com) as a gift to me. So every time I use (or give) my own spice blends, I think of her.

For this recipe you will need two small dark glass jars (1/4 cup capacity), lids and labels. (Makes ½ cup.)


  • ¼ cup toasted coconut flakes
  • ¼ cup coconut sugar crystals
  • 1 Tbsp ground cinnamon (see Recipe Notes)
  • 1 tsp ground allspice
  • 1 tsp sea salt
  • ½ tsp ground cloves

1) In a mortar (using a pestle) or small electric grinder, pound or grind toasted coconut until coarse or finely ground. Transfer to a bowl and add coconut sugar, cinnamon, allspice, salt and cloves. Mix well and transfer to a jar.

2) Cap, label and store in a cool place for up to 3 months.

3) (To view a recipe for Tandoori Spice Blend, see extended version of this article posted at www.vitalitymagazine.com)

As a professional Home Economist (BAA, Ryerson U., Toronto) and Culinary Herbalist, Pat’s passion for healthy food is fused with her knowledge and love of herbs. She has honed her wellness practice over more than four decades of growing, photographing, and writing about what she calls, the helping plants. In fact, Crocker infuses the medicinal benefits of herbs in every original recipe she develops. An award-winning author, Pat has written 23 herb/healthy cookbooks, including The Healing Herbs Cookbook,The Juicing Bible, and her latest, Cooking with Cannabis (Sterling) and The Herbalist’s Kitchen (Sterling, 2018). www.patcrocker.com

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