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Title: Lebkuchen Spice
Categories: Christmas, German, Spices
Yield: 1 Batch

8 ts Cinnamon (15 g)
1 ts Cloves (2 g)
1 ts Allspice (1 g)
1/2 ts Coriander (1 g)
1/2 ts Cardamom seeds (1 g)
1 ts Ginger powder (1 g)
1/4 ts Ground nutmeg (1/2 g);
- up to 1/2 ts
1/4 ts Mace powder (1/2 g);
- up to 1/2 ts
1 1/2 Star anise (2 g); up to 2
1/2 ts Dried orange zest (1 g)
1/2 ts Dried lemon zest (1 g)
1/2 ts Fennel seeds (1 g)

Simply grind all spices together using a spice grinder or something
similar.

Notes:

* Everything always tastes better when whole seeds are used, but you
should be able to replace the spices with pre-ground versions as
well. I actually used pre-ground coriander when I made this.
Pre-ground cardamom is utterly horrible, though.

* Note that my scales are cheap and not properly calibrated, so the
gram measurements may not match the teaspoon measurements exactly.
Also, there are a lot of different factors that determine the
correspondence between teaspoons and grams, so it's impossible to
give an exact conversion anyways. It really doesn't matter if it
isn't very exact, though, because the recipe is fairly flexible. You
really need to experiment by yourself to find out what tastes the
best.

* There has been some confusion regarding the teaspoon measurements,
since they can be done using the seeds or pre-ground spices,
resulting in differing amounts of actual spice. If I remember
correctly, I originally measured cloves, allspice, cardamom, and
fennel using the whole seeds, although I later also used whole
coriander seeds.

Note that the measurements aren't very exact, for instance, since the
allspice seeds are fairly large, I just filled the teaspoon and had
them go a bit over the top. I measured cinnamon, ginger, orange zest,
lemon zest, coriander, nutmeg, and mace as powder, although there
shouldn't be much of a difference for the coriander. One important
detail is that I used freshly ground nutmeg, which is much stronger
than the pre-ground versions. I mainly did it this way because those
are the formats I had each of the spices in. Ideally, whole seeds
should be used as much as possible, as already mentioned in the last
note. I have also used whole dried mace pieces instead of mace
powder. If they are broken into small enough pieces, they can also be
measured with a teaspoon like the powder. In one measurement I took,
1/4 ts of small mace pieces weighed the same as about 1/2 ts powder,
but it really doesn't matter if it isn't that exact.

* It probably is better to just add orange and/or lemon zest when
making the Lebkuchen, but it's easier to put it directly into the
spice. The Lebkuchen also tastes fine without any orange or lemon
zest, just maybe not quite as good. Honestly, this spice can be
changed a lot and still called Lebkuchen spice--back in the day,
everyone had their own special mixture. Just follow your heart.

* On second thought, don't, that's what killed Romeo and Juliet.

Recipe by lumidify

Recipe FROM:
<gopher://lumidify.org/0/recipes/spice_mixes/lebkuchen_spice.md>

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