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Pain d’Epices Spice Blend

ByKimberly Killebrew Hours Hours Updated
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5 from 2 votes
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A highly fragrant and flavorful seasoning blend to give your gingerbread creations an authentic French flavor! This pain d’épices spice blend recipe is exactly what you need to make a whole host of traditional French breads, cakes and bakes!

pain d'epices spice blend recipe seasoning

When it comes to spice and seasoning blends the old adage was never more true:  Homemade is always BEST!

This pain d’épices blend (French gingerbread spice mix) comes together in just a snap and you can have it on hand whenever you need it.   Use this blend in any recipe calling for gingerbread seasonings for an authentic French flavor.

Wonderfully fragrant and flavorful, use this seasoning to create your own gingerbread-flavored baked goods like muffins, cakes, cookies, pancakes, waffles and more!

And of course, you GOT to use this blend to make these iconic Nonnettes (French Gingerbread Cakes)!

nonnettes french gingerbread cakes

 

 

 

 

 

 

 

 

 

Pain d’Epices Spice Blend Recipe

Let’s get started!

Place the ground and whole spices in a coffee or spice grinder and grind until it’s a smooth powder.  Your French gingerbread spice blend is ready in a snap!

Keep your pain d’épices spice blend in an airtight jar away from direct sunlight or hot temperatures.  Best used within a few months but for optimal flavor use within a couple of weeks.

Enjoy!

Pain d’Epices Spice Blend

By Kimberly Killebrew
When it comes to spice and seasoning blends the old adage was never more true:  Homemade is always BEST!  Use this blend in any recipe calling for gingerbread seasonings for an authentic French flavor or create your own gingerbread-flavored baked goods (muffins, cakes, cookies, pancakes, waffles and more!)
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Course condiment
Cuisine French
Servings 4 tablespoons

Ingredients
  

Instructions
 

  • Place all the spices in a coffee or spice grinder and grind until it’s a smooth powder.  Store in an airtight jar away from direct sunlight or hot temperatures.  Best used within a few months but for optimal flavor use within a couple of weeks.  
    Makes about 4 tablespoons.
Tried this recipe?Let us know how it was!

 

kimberly killebrew the daring gourmet

Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




5 from 2 votes (1 rating without comment)

11 Comments

  1. Hi Kimberly,
    I have pre-made Pain d’Epices (G. Detou, Paris)–can I use that or does it not contain the same spice mix? I know there are MANY versions of this spice. Can’t wait to make these for the holidays.

    Reply

    1. Hi Sara, no, there’s star anise and there is anise seed. And anise seed is not the same thing as the seeds in star anise :) It’s utterly confusing I know, but yes, they’re actually an entirely different spice with an entirely different flavor profile.

      Reply

    1. Hi Nancy, you’ll use whatever amount the gingerbread recipe or any other recipe calls for. For example, if a recipe calls for 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/2 teaspoon of ginger, that’s a total of 2 teaspoons and you can substitute 2 teaspoons of this pain d’epices spice blend in their place.

      Reply