Serious Eats: Recipes

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.

Printed from http://www.seriouseats.com/recipes/2011/12/gingerbread-spice-mix-holiday-baking-blend-stocking-stuffer-recipe.html

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