Homemade Lebkuchengewürz (German Gingerbread Spice Blend)

5 from 1 vote

Make homemade lebkuchengewürz with simple pantry spices. Learn what it is, how to use it, and why this German gingerbread spice shines.

Course: seasoning

Cuisine: German

Servings: Servings

Calories: 34kcal

Toast anise seeds, whole cloves, coriander seeds, cardamom seeds, allspice berries, star anise, and whole nutmeg in a hot skillet until fragrant (about 60 seconds).
Cool spices completely, then grind the smaller spices (anise seeds, cloves, coriander, and cardamom seeds) with a spice grinder or coffee mill. Use a fine-mesh sieve to sift larger pieces, and grind again until powdered.
Next, grind allspice berries and star anise and sift through a fine-mesh sieve to remove any larger pieces. Lastly, grind dried ginger and dried orange peels and sift. Mix in ground cinnamon and grated nutmeg until evenly distributed.

Transfer spice mixture to a spice jar and label with contents and date. Store lebkuchengewürze spice mix in a small, airtight spice jar and keep it in a cool, dark location. Use within 3-4 months for peak flavor.

A quick toast (60 seconds) in a hot skillet extracts the oils in the spices and awakens the aroma. Cool completely before grinding to keep them from clumping up.
Traditional lebkuchengewürz often includes dried orange or lemon peel. A small amount (½ teaspoon orange powder) adds brightness and keeps the blend from tasting flat or heavy.
Homemade lebkuchengewürze is most aromatic in the first few months. Store it away from heat and light, and make smaller batches for the freshest flavor.