Gingerbread Spice Mix Recipe

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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.

Recipe Facts

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Active: 5 mins
Total: 5 mins
Makes: 4 ounces

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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

Directions

  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.

Special equipment

spice grinder

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