You need a recipe to make gingerbread spice yourself? Here you will find it. Traditional with a lot of work in a mortar or on the fly in a food processor.
Here in India, where I live, it is common to make your own spice blends. Of course, a mortar is traditionally used here as well. When I wanted to buy one, I was sent from department to department in the department store because no one knew what I wanted. I kept getting sent back to electronics. No one uses a mortar here anymore (at least not in the city, certainly still in more rural areas). Sure, there are purists here too, or people who stick with the mortar out of habit or because they want to save themselves the money. But the vast majority simply use electrical appliances for it. I then also did. Tastes still far better than packaged ground spices! By lengths more aromatic!
So, how do you make gingerbread spice? There is no one recipe. A typical German blend is the spices at the bottom of the recipe. In roughly equal proportions.
Homemade gingerbread spice
Ingredients
- cinnamon
- cloves
- allspice
- coriander seeds
- cardamom grün
- mace
- star anise
- ginger powder (I leave it out because candied ginger goes into my gingerbread anyway)
Instructions
- Remove the shells from the green cardamom.
- Mortar all spices or, as everyone(!) does it in India (ok, most, at least the city Indians 😉) off in the blender. But there you need one that grinds very fine!
- Done 🙂
- If you have ground it, then it is best to sieve out the coarse remaining pieces. Especially from the cinnamon usually remain a few.
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