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Gingerbread Spice Mix
[Photograph: Max Falkowitz]
Gingerbread spices are endlessly customizable. This version balances warm, spicy flavors against cool, citrus-y ones, and has a cool finish of cardamom, anise, and black pepper. Unless you have a very good source for ground ginger, you're best grinding your own from whole dried versions. A microplane makes a quick job of them.
Use this spice mix in your favorite cookie or cake, or try it on something savory like roast chicken or sauerbraten.
This recipe makes 4 ounces (by volume) of spice mix, about half a cup, which is more than enough to get you through several rounds of baking or gift-giving. Store it in an airtight container away from light and heat. It will last at full potency for several months.
Gingerbread Spice Mix
About This Recipe
| Yield: | makes 4 ounces |
| Active time: | 5 minutes |
| Total time: | 5 minutes |
| Special equipment: | spice grinder |
| This recipe appears in: | Spice Hunting: Make Your Own Holiday Spice Blends |
Ingredients
- 1 1/2 teaspoons coriander seed
- 9 blades mace
- 15 cardamom pods
- 6 star anise petals
- 24 allspice berries
- 1 1/2 teaspoons black peppercorns
- 6 teaspoons freshly ground ginger
- 1 1/2 teaspoons ground cloves
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon freshly grated nutmeg
Procedures
-
1
Combine coriander, mace, cardamom, star anise, allspice, and peppercorns in a spice or coffee grinder. Process to a fine powder, in multiple batches if need be.
-
2
Transfer to a clean glass jar or plastic bag and add ginger, cloves, cinnamon, and nutmeg. Mix all spices together thoroughly. Store in an airtight container away from light and heat.
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