Homemade Gingerbread Spice

I cannot imagine a world without gingerbread and the smells of homemade gingerbread spice. It is a unique spice in which the sweet flavors of cinnamon, coriander with spicy black pepper, and allspice are mixed to break the bitter taste of nutmeg. These are not all spices that I use for this mixture, but these spices give homemade gingerbread spice a unique aroma.

How to choose the best ingredients for homemade gingerbread spice

Cinnamon bark: Cinnamon can be whole in the form of bark, but you can also use ground cinnamon. I encourage you to use Ceylon cinnamon, which, apart from its taste, also has more healthy properties.

Ground ginger: ginger, just like cinnamon, is the basis of this spice. I already use ground ginger.

Whole cloves: the cloves undoubtedly give a wonderful sweet aroma. I love this spice in the kitchen, not only for sweet desserts.

Cardamom seeds: Cardamom seeds are best obtained from cardamom pods, then you are sure about the quality and aroma of the spice.

Nutmeg: this spice, as any other in this composition, is necessary to give this unique taste and aroma. I use whole nutmeg, but you can use ground spice.

Allspice: allspice gives the spice a sharpness but also a characteristic aroma. It cannot be replaced, for example, with black pepper.

Black pepper: Black pepper makes the spice sharp, and I encourage you to use it entirely because we will keep the spice for some time anyway.

Stars of anise: generally, I wouldn’t say I like to use anise in the kitchen, but even anise goes well with this spice and gives it a unique aroma.

Coriander: coriander seeds have a sweet, warm flavor with a delicate hint of orange. All these qualities make the coriander complement homemade gingerbread spice.

Tips and tricks

  • If you do not have a coffee grinder, you can use the already ground version substitutes.
  • For an even better aroma, you can be inspired by graham masala spice and gently offend. Then the spice will be even more aromatic. However, remember not to burn it and gently heat the unground spice version.
  • Store the spice in a tightly closed container, necessarily in a dark place.
  • Before Christmas, I like to make this spice in the cannons, and its smell spreads even more around the house.
  • You can also use the roasted version and arrange it in small bowls in the corners of the house. Before Christmas, it smells lovely at home.

Homemade gingerbread spice

Prep Time: 20 minutes
Calories: 429kcal
The spice is very aromatic and spicy and this definitely gives flavour and expressiveness to our gingerbread cookies and many of the dishes on my blog.
Print Recipe


  • 50 gr cinnamon bark
  • 25 gr dried ginger
  • 15 gr whole cloves
  • 15 gr cardamom seeds
  • 10 gr nutmeg
  • 10 gr allspice
  • 15 gr black pepper
  • 5 gr coriander
  • 5 gr  anise


  • Put all the ingredients in a mortar and grind. You can do this in batches if you have a small mortar or you can grind them all at once. I really like this option because then the whole house smells of Christmas scents.
  • If you don't have a mortar and mortar, you can use a grinder or a small blender attachment. Remember, however, that the cloves can scratch the blender bowl, and the spice smell will linger for some time in the container you will be grinding it.


Calories: 429kcal | Carbohydrates: 103g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 71mg | Potassium: 1303mg | Fiber: 48g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 12mg | Calcium: 868mg | Iron: 17mg

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