German
gingerbread
spice
(lebkuchengewürz)
I
like
to
tinker
a
spice
mix
together
to
make
my
gingerbready
fragrant
baking
something
uber.
(It’s
kinda
the
baking
world’s
equivalent
of
making
one’s
own
curry
spice
mix.)
Of
course
you
can
absolutely
bake
with
basic
spices,
already
ground.
Understood
and
no
judgement.
So,
this
is
my
spice
entourage.
Ginger
and
cinnamon
are
the
main
players.
The
pepper
amount
will
leave
a
warm
glow
in
your
mouth,
so
reduce
it
for
a
milder
presence.
I
like
minimal
cloves
due
to
a
really
bad
clove
cigarette
incident
in
my
late
teens
(I
spewed).
My
metric
of
success
with
spice
mixes
is
that
one
should
sneeze
at
least
once
when
baking
with
it,
usually
while
sifting.
While
purchasing
the
collection
needed
for
this
mix,
remember
that
leftover
individual
spices
can
be
used
in
other
baking
or
cooking:
garam
masala,
fruit
braising
or
spice
sugars.
This
mix
makes
a
thoughtful
festive
gift
for
baking
pals.
Weigh
the
ground
ginger
into
a
small
bowl.
If
you
bought
any
other
ground
spices,
weigh
them
here
too.
Finely
grate
the
whole
nutmeg
in.
Put
the
remaining
whole
spices
in
a
spice
grinder
and
whiz
until
a
fine
powder.
Mix
with
the
ground
spice
and
sieve
into
a
small
bowl,
discarding
(or
re-grinding)
any
large
particles.
Decant
into
a
tub
or
jar.
Keeps
Up
to
3
months,
ambient,
airtight,
and
away
from
light.
Makes
40
g
(1½
oz).
Takes
5
minutes,
or
longer
if
the
spices
come
in
annoying
packaging.
50
g
(1¾
oz)
ground
ginger
1
whole
nutmeg
(6
g/⅛
oz)
15
g
(½
oz)
cinnamon
sticks
5
g
(⅛
oz)
whole
allspice
berries
5
g
(⅛
oz)
white
peppercorns
(or
halve
for
less
peppery
flavour)
3
g
(¹
⁄
₁₀
oz/1
teaspoon)
whole
cloves
2
g
(1⁄16
oz/1
teaspoon)
coriander
seeds
Adaptrix
Relaxed
spice
For
a
fast
spice
hit
without
the
fuss
of
grinding
from
scratch,
combine
50
g
(1¾
oz)
ground
ginger
with
15
g
(½
oz)
ground
cinnamon,
10
g
(¼
oz)
mixed
ground
spice
and
ten
good
grinds
of
black
pepper.