French Gingerbread (Pain d’épices) Spice Blend

A highly aromatic and flavorful pain d’épices blend to give your gingerbread creations an authentic French flavor!

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 aromatic 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)!

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!

Print Recipe

French Gingerbread (Pain d'épices) Spice Blend

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!)

Prep Time5 mins

Course: condiment

Cuisine: French

Servings: 4 tablespoons

Author: Kimberly Killebrew

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 4 whole star anise
• 4 whole green cardamoms , seeds removed (shells discarded)
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground nutmeg
• 1 teaspoon ground coriander
• 1/2 teaspoon anise seeds
• 1/2 teaspoon ground white pepper

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.