At a glance
You're creating a fragrant homemade spice blend that beats anything store-bought – the magic happens when you toast whole spices to release their incredible aroma, then grind them into a fine powder. The key trick is cooling the spices right after toasting (which locks in that amazing smell) and watching them carefully so they don't burn.
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Prep the spices in the pan
Pour the star anise, allspice, anise, fennel, cloves and coriander into a dry, cold pan. Pop out just the black seeds from the cardamom pods and add those too. Add the Ceylon cinnamon sticks, breaking them into smaller pieces right in your hand.
For this step
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Toast until fragrant
Only now put the pan on low to medium heat. Toast the mixture for about 2–3 minutes, stirring constantly, until everything smells wonderfully fragrant. Watch it closely – the spices mustn't burn, or they'll turn bitter.
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Let it cool – don't skip this
As soon as the spices are fragrant, tip them straight from the hot pan onto a cold plate. Let them cool completely. Don't skip this step – warm spices would steam up in the grinder and lose their true aroma.
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Tips from the Yumsto kitchen
Why toast and why cool
Whole spices keep their aromatic oils inside. A brief toast releases them and rounds off sharp notes. Right after toasting the spices must go onto a cold plate, because a hot pan keeps cooking them and they can turn bitter. Warm spices steam in the grinder and clump. Sifting removes hard bits of cinnamon and husk.
Preparation tips
Ceylon cinnamon is soft and breaks by hand, which is why the recipe chooses it. Use only the black cardamom seeds; the pods have no flavor. Clean a coffee grinder afterwards by grinding a spoonful of rice. Otherwise your coffee will smell of gingerbread. Write the date on the finished jar.
Storage
Keep it in an airtight jar somewhere dry, dark and away from the stove. Spices don't spoil, but ground ones lose aroma quickly. It is best within a few months, so make smaller batches before baking season.
Variations and safety
If you lack fennel or anise, leave them out and the blend will taste less of licorice. Cassia instead of Ceylon cinnamon is stronger and harder to grind. Buy star anise and cinnamon as food, from the spice shelf. Decorative star anise and cinnamon sticks from Christmas decorations are not meant to be eaten.
Where to use it
In gingerbread cookies, honey cake and nutty Linzer. A homemade blend is stronger than store-bought, so in a recipe written for a packet start with less and taste the dough. For mulled wine whole spices are better; ground ones make it cloudy.
Common questions
How much should I use in gingerbread?
Follow your gingerbread recipe, but since the homemade blend is stronger, start with about two thirds of the stated amount.
Can I grind it in a blender?
A large blender grinds spices coarsely. A coffee or spice grinder works better, or a mortar and a sieve.
Why mustn't the spices burn?
Burnt spices are bitter, and baking won't reduce it. If they turn black, start again.
Does it make a good gift?
Yes. Fill small dry jars and add the date it was made.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
