Mulling Spices are a traditional mixture of whole and cut spices—typically cinnamon bark, cloves, allspice, star anise, citrus peel, and other warming elements—chosen not for sharpness, but for how they come together over a slow simmer.
Drop a handful into cider, wine, or even a simple pot of water, and the room changes. The aroma rises steady and full—spiced, citrusy, and faintly sweet—without the cloying heaviness of artificial blends. It’s the kind of fragrance that belongs to cooler evenings, open kitchens, and unhurried company.
How to Use:
- Simmer in apple cider or wine for 20–30 minutes
- Add to a pot of water for a natural stovetop fragrance
- Tie in a cloth or sachet for easy removal
- Reuse once or twice for a lighter second infusion
Character:
- Warm, spiced aroma with citrus notes
- Whole and cut spices for slow, even release
- Suitable for beverages or simple home fragrance
This is not a powdered shortcut. It’s the old way—whole spices doing their work slowly, the way they always have.
Keep a jar on hand, and when the air turns cool, you’ll know exactly what to do with it.
