Gingerbread Spice Mix

Add the warmth of the gingerbread spice mix to your baked goods and drinks during these cooler months. This is a combination of spices you probably already have in your pantry.

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I’ve made spice mixes for as long as I can remember. My mom was the queen of spice mixes. Her favorite tool at home was her spice grinder. She hated buying readymade powders and wondered how long they had been sitting around. She even made her own cayenne and paprika at home.

While I don’t make everything, I do make a lot. Such as my Indian spice mixes like curry powder, garam masala, and chai spice. Every fall, I make one batch of my pumpkin spice, gingerbread spice, and holiday spice mix, which I use in my fruitcakes.

About this spice mix

There are five main spices in the gingerbread spice mix: cinnamon, allspice, nutmeg, cloves, and, of course, ground ginger. But, all around the world, you will find a few additions to these. For example, some European brands will have cardamom and coriander, sometimes mace, star anise, and black pepper. That is why you often get gingerbread cookies that taste different from all parts of the world. These little spices can make a huge difference.

Having traveled for so many years, I’ve tried many versions, and I now make this blend, which I think you will love very much.

As you can see, I make small batches. Why? Well, once ground, these spices should not be kept around for too long. This recipe makes a little over a 1/4 cup, but guess what? That works for one whole fall. And next year, I will make a fresh batch again.

Step-by-step instructions

From powder

• Measure all ground spices. Combine them all in a small jar.
• Close the lid and give it a good shake or just use a small whisk to ensure it is well combined.
• Store in an airtight container for up to 3 months.

From whole spices

• Have all your ingredients measured in advance.
• Place a frying pan on low heat for a minute.
• Keep the heat on low and lightly shake the pan to toast them.
• Take it off the heat and let it cool until barely warm.
• Place all the whole and ground spices in a spice blender (yes, you need a spice blender or coffee grinder).
• Pulse it a few times until finely ground.
• Store in an airtight container for up to 3 months.

Storage

• Always store in an airtight jar to ensure the flavor of the spices is sealed in well.
• Ideally, these spices have a long shelf life. And yet, it’s best to make a note on the jar so you know when it’s time to make a new batch.
• Read the expiry date on the powders you used – choose the one with the earliest date as a guide.

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