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Homemade Gingerbread Spice: The Best Fragrant Recipe
· 1 servings
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.
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.
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.
Grind and sift
Tip the cooled mixture into a grinder (coffee or spice grinder) or crush it in a mortar and pestle. Grind it as finely as possible. For an extra-smooth powder, we recommend sifting it through a fine sieve. Any larger bits can be put back through and ground again.
Final mix
Add the dried ground ginger to the ground spices. Finally, grate in some nutmeg using a fine grater. Stir everything together well with a spoon, and you're done! Store in an airtight jar.