Many of you will have no idea what this is. Others of you will be cheering because you know exactly what it is and what it’s for.
Lebkuchen Gewürz is a German gingerbread spice blend with an exceptionally beautiful depth and complexity of flavor. It’s unrivaled by anything comparable. It’s an essential ingredient for a variety of German baked goods during the Christmas season, most notably Lebkuchen and Pfeffernüsse.
For those of you who are familiar Lebkuchengewürz and live outside of Germany or western Europe, you’ll know how nearly impossible it is to find it. And if you do, it’s expensive. Amazon carries one, and only one, and as of the time of this writing it’s $13 for just 3 half-ounce packets. So if you prefer the convenience of store-bought, there’s an option.
BUT, if you a cheaper option (if you use the spices in your cooking anyway) AND a superior flavor (if you buy whole spices and grind them yourself), this recipe is for you!
Now, I know what you may be thinking: I don’t want to buy all of those spices just to make this Lebkuchen-Gewürz and then the rest goes to waste!
NOT TRUE!
Most of these spices have sooooo many different uses for a wide variety of cuisines. For example, I can think of one cuisine that regularly uses every single one of these spices: Indian.
Need some great Indian recipes? I’ve got you covered! Some Great Indian Recipes.
And of course you’re not just limited to Indian food, these spices are super duper versatile. Just type in their names one at a time into the search box above or Google them and see what you find!
Some of these spices you can find in your local grocery stores but many you won’t. Most good health food stores will though. And again, if at all possible go for the whole spices so you can grind your own for better flavor.
If you don’t have a well-stocked health store nearby, Amazon is a great place to find all of these spices and at a reasonable cost. Here’s what you’ll need (and don’t cut corners and leave anything out because each of these spices plays an important role). You can buy pre-ground but I always buy whole spices and grind them myself in a coffee/spice grinder for a far superior flavor for any dish I’m making.
Whether using pre-ground or grinding your own as pictured below in a coffee/spice grinder, you simply combine the ingredients together.
Keep the Lebkuchengewürz stored in an airtight container in a cool, dark place and it will keep for up to a year.
For best flavor though, only make what you need for a period of a week or two because the flavors will dissipate over time.
That’s it!
Your Lebkuchengewürz is ready to use. And I’m going to be sharing some authentic German recipes with you shortly that will allow you to put this magical spice blend to good use!
- 2½ tablespoons ground cinnamon
- 2 teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground coriander
- ½ teaspoon ground green cardamom
- ½ teaspoon ground ginger
- ½ teaspoon ground star anise
- ¼ teaspoon ground mace
- ¼ teaspoon ground nutmeg
- Combine the spices together and store in an airtight jar in a cool, dark place for up to one year.
- For superior flavor results, grind these spices from whole spices (see post above for details). Using the freshly ground blend within a few days is optimal.
This is so cool! I’d love to try this out!
Oh I just love playing with spices and spice blends! I have got to add this to my list of things to try! I bet it smells amazing!
I’ve never even heard of that blend, but I loooove gingerbread! I’ll need to try this out!
This would be fun to substitute into recipes in place of cinnamon!
I’m definitely that person who has never heard of this spice, but I am so glad I now have! It looks like the perfect blend of spices for this time of the year!
My computer must have smell-o-vision because I can smell it from here!
I’ve never had that spice blend before… it definitely sounds interesting 🙂 You’re so right, grinding your own spices is definitely the way to go!
This spice mix brings back memories of some wonderful cookies my mother used to put in our Christmas stockings every year. They were something I always looked forward to. It doesn’t surprise me in the least that the cuisine that uses all these spices is Indian – all of these spices grow in India naturally. I’ll have to check out your Indian recipes.
Hi Susan, it’s always been fascinating to me how inextricably linked our memories are to smell. Research shows that that connection is stronger than for any of the other senses. It makes sense to me because when I smell certain aromas my mind instantly makes very strong associations. This Lebkuchengewürz is one of those aromas that’s strongly connected to my childhood in a very nice, comforting way.
I love finding recipes like this one!
Yesss!! I made lebkuchen a couple of years ago, but I can’t find the recipe I used (I assume/hope that is one of the upcoming recipes :)) I will definitely be trying this soon.
It is indeed one of the upcoming recipes, Mallory! 🙂 Stay tuned!
This is genius! Of course this is a better idea than buying the super expensive packets online, plus there’s the satisfaction of knowing you made it yourself and I love that! I’m not a big spice person, but my mother is all over all the German cakes and desserts that have this type of spice blend. I may make her some for Christmas! Thanks for the wonderful idea and recipe!
Wonderful recipe and as a cinnamon lover I would love to make this today!Thanks for
sharing this recipe.:)
I love Lebkuchen cookies!! But I always buy them (and not easy to find them here…) I would love to try to make them at home!
I am in Germany right now and have had my first lebkuchen. I was amazed at the flavor! Now I know the secret! I will make these when I get home. Thank you for sharing the recipe!
Congrats, Janet! 🙂 Yes, Lebkuchengewürz is absolutely essential to making Lebkuchen and a few other traditional German goodies. Since you’re in Germany you can easily pick up some Lebkuchengewürz from the store to bring back with you if you’d rather save yourself the time of making it. I’d still recommend making it yourself sometime though, this blend is wonderfully aromatic and flavorful. Enjoy the rest of your time in Germany!
Be careful grinding some of the harder spices in a spice or coffee grinder. I live in the US & I chewed up the inside of my plastic-topped spice grinder when I tried to grind cinnamon sticks & star anise. I use a microplane for nutmeg as it too is difficult to grind in a spice grinder but the flavor really suffers if you use pre-ground. Nowadays I stick to either using the spices whole (like when I’m making Indian masalas) or using pre-ground and toasting it for a few seconds to wake up the flavor.
I adore fresh-ground spice blends! I am adding this one to my list. There’s nothing cooler than casually mentioning that you made your own fresh-ground spice blend (especially the ones where you lightly roast the spices first) when having a random conversation with a shopper in the baking aisle.
That’s so true, Rachiti! Spice-grinding snobs unite! 🙂 And I agree, nothing beats freshly ground. The spice grinder I use and recommended here has lasted me for over 10 years and I grind everything in it except for nutmeg. Yes, it broke out a couple of the little plastic pieces but they served no function really other than appearance anyway and it hasn’t effected the performance of the grinder at all. It’s been a fantastic spice grinder, especially for the price.
Thanks for the recipe!
I’d like to just throw all the spices in and grind them together, like I do when making garam masala or curry powder. Do you have the amounts to use of whole spices?
Hi Pat! I don’t, I normally just eyeball it knowing that whole will yield a higher volume of ground. Curry and garam masala: I’ve been making my own for years as well and nothing – nothing – compares to freshly ground blends!
Hi Kimberly, I was just wondering, how strongly does the cloves come through once this is all combined? For some reason, I have NEVER liked the taste of cloves. When I make a recipe that calls for cloves, depending on what it is, I either dial it WAY back, or usually just leave it out all together. But I’d love to try this. Any suggestions? It may be that it’s just not going to be something I can appreciate. Sad. I believe that our taste bud likes and dislikes is largely genetic. There has been some research that showed this was true, at least to some degree. Either that, I’m just weird! As most people seem to really like cloves. Both my parents do, so I don’t know… 🙂 Will really be interested in your thoughts! Thanks,
Hi Shelly, that’s a tough one. To someone like me who likes cloves it doesn’t taste overpowering at all, but just blends in nicely with the other flavors. But since you really dislike cloves you’re probably going to notice them, and that won’t be a good thing. So my recommendation is – why torture yourself? Just leave ’em out! There are plenty of other spices in this blend and it’s still going to taste really good in whatever you add it to. Regarding certain taste aversions coming down to genetics – yes, they’ve found concrete evidence for this. The most recent research I’ve seen is that they’ve identified a specific gene that creates an aversion to all things cabbage. Those who have that gene hate it, those who don’t love it. I’m convinced there are other genes for other food items. So who knows, yours may be genetic after all!
What coffee/spice grinder do you use?
My recipe calls for 1/3 of a packet of Lebkuchengewurz. What is the measurement?
It also calls for 1/2 packet backpulver (baking powder)…how much? It is for a fat free Apple Bread. No eggs,liquid or fat…it is all in German.Thanks.
Hi Cheryl, I use this Krups grinder. For the Lebkuchengewürz it depends on how much is in the packet but typically it’s 15 grams. 4 grams equals roughly one teaspoon, so you’ll need approximately 1 1/2 teaspoons for the recipe. Backpulver packets usually have about 16 grams in them, so you’ll need 8 grams or about 2 teaspoons. Happy baking!
Thank you so much for the information on the grinder and the packets of backpulver and Lebkuchengewurz. I am so excited. I so appreciate your user friendly approach to cooking,baking and German! Vielen Dank!
i just discovered your site by scrolling and looking for a German recipe,(actually it was for a traditional German plum cake) and I am so pleased to have found your blogs and recipes. I baked the cake already,it turned out amazingly and the flavors wafting through the kitchen has my husband sniffing around the cooling cake until he will be able to sink his teeth into this mouthwatering slice of scrumptiousness. I will be back to try out many more of your recipes, especially now that we are approaching the Christmas season with all its beautiful ideas for baking and sharing. I also really enjoy your stories that connect places and history with the recipes in question. Your recipes are easy to follow and your blogs are informative, descriptive and entertaining. Thanks, you just made my day!
Thank you, Hannelore, you’ve made my day as well! 🙂 Best, Kimberly
I accidentally bought anise seed instead of star anise. Can I use it as a substitute? My daughter and I plan to make all your German cookie recipes tomorrow. I spent days gathering supplies and we’re very excited.
Hi Melissa, they’re from two different plants but both impart a licorice flavor so yes, I say go ahead and use the anise seed. You and your daughter have a busy day of baking ahead of you – let us know how everything goes! Remember the baked goods using the Lebkuchengewürz taste best once they’ve “aged” for a least a couple of days.
So my German friend gave me a baggie of “gingerbread” spice her mom brought her from home. She said she couldn’t find it here in the states. As an American, how do I use these in gingerbread cookies?
Hi Stacie! It’s pretty potent stuff and a little goes a long way. The flavors also become more complex over time as the cookies sit in airtight containers. Just make your gingerbread cookies as you usually do and, depending on how big the batch is, add a 1/2 teaspoon or so of it to the mix. For an authentic German gingerbread cookie recipe, check out these Pfeffernüsse.
The lebkuchengewurtz I had at Cafe Simo, in Passau,Germany also had black pepper in it. Fantastic!
I’m one of those that know about this spice mix but had to have a relative send it to me from Germany. Obviously I’m over the moon that you’re sharing the recipe. Thank you so much!! As to other uses, this mix is fabulous in Christmas/wedding fruitcakes. I’m also in the process of using these same spices, cracked instead of ground, in cheese cloth sachets. I add dried lemon and orange slices and tie individual sachets to the neck of a bottle of red wine for mulled wine kits or add to packages of black tea for my no alcohol friends. I always have a few extra sachets ready to go during the holiday season for quick and easy hostess gifts.
That’s a brilliant idea, thank you for sharing!
Wonderful …having lived in Germany we are indeed spoiled .. Does seem like there is a darker cookie that is sold around Christmas time .. These come in a mixed package.
What makes these cookies darker — the flavor is slightly different…
We intend to make some in the next week or so .. and would like to make the darker version …WE have a coffee burr grinder –assume it will work for most spices
Thanks for your web site —
rsk
Hi Richard, off-hand I’m not sure which cookies you’re describing. Yes, a burr grinder should do the job perfectly. Happy baking!
I’m thinking the dark cookies you’re describing may have a little instant espresso coffee mix added. I know my aunt does this and it does make for a slightly different taste but mostly just changes the color. She also changes some up by adding a hot curry powder. Sounds weird I know, but it really is yummy too.
Used this to make some nut-free Lebkuchen with sunflower seed meal. The spice mix is also lovely in porridge with apple.
Thanks for the tips, Ruth!
My girls and I made some of this and we made Pfeffernusse this weekend. Yummy! Can’t wait to make more cookies! Thank you so much for sharing all of these great recipes. I usually put some cinnamon in with my coffee grounds before I make coffee, I’m going to try a sprinkle of this blend for something more festive!
That’s a great idea, Jessica, and I’m so happy you enjoyed the spice blend and cookies – thank you!
I may have missed this in the recipe somewhere (if so please direct me to the right place!) but I can’t see the measurements for each spice if you’re grinding them yourself, only the already-ground measurements. I had a go and guessed – two 2-inch cinnamon sticks, half a star anise, etc – and made some fab lebkuchen, but it would be great if you had some guidelines … if I tried to get the ratios right a second time I’d probably mess it up!
Hi Taba, I didn’t include the measurements for the whole spices because there’s often variation in the size of the whole spices which would result in different ground measurements. So the most accurate way of doing it is to eyeball the whole spices, grind them separately and then measure out what you need of each.
Sounds like a great spice mix and looking forward to trying it. Is the whole cardamom (shell and all) ground or are only the seeds ground?
Just the seeds. Nothing beats the flavor of freshly ground spices – you’ll love it, Carol!