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Cooking
Gingerbread Spice: The Best Homemade Recipe
· 1 servings
Prep the spices in the pan
Tip the star anise, allspice, aniseed, fennel seeds, cloves and coriander seeds into a dry, cold pan. Pop the cardamom pods open and pick out just the black seeds, adding those in too. Add the Ceylon cinnamon sticks, breaking them into smaller pieces with your hands as you go.
Toast until fragrant
Only now put the pan on a low to medium heat. Toast the mixture for about 2-3 minutes, stirring constantly, until everything smells wonderfully fragrant. Keep a close eye on it – 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 inside the grinder and lose their true aroma.
Grind and sieve
Once cooled, tip the mixture into a grinder (coffee or spice grinder) or crush it in a mortar and pestle. Grind it as finely as you can. For a lovely smooth powder, it's best to sieve it through a fine strainer afterwards. Any larger bits can go back in for another grind.
Final mix
Add the dried ground ginger to the ground spices. Finally, grate in the nutmeg using a fine grater. Stir everything together thoroughly with a spoon and you're done! Store in an airtight jar.