THE essential ingredient to authentic tasting Lebkuchen, Pfeffernüsse and more, absolutely NOTHING compares to the bold and vibrant flavors of homemade Lebkuchengewürz! This fragrance and flavor of this German gingerbread spice will make you think you’re walking the streets of one of Germany’s famous Christmas markets!
What is Lebkuchengewürz?
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. Lebkuchengewurz 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 and often just not very good. Non-German brands try their best to replicate it but just don’t get the flavor profile correct. And if you do find a German brand it’s the same story as with all pre-ground spice blends: Once spices have been ground their oils evaporate very quickly and they lose flavor. And the longer they’ve been sitting around (in the warehouse, then at the store, then in your cupboard), the more flavor they lose.
BUT, if you want a cheaper option (if you use the spices in your cooking anyway) AND, most importantly, 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!
Which Spices Are in Lebkuchengewürz?
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. 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. Here’s what you’ll need (and don’t cut corners and leave anything out because each of these spices plays an important role).
Lebkuchengewürz Recipe
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 use it within a few months.
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.
Enjoy!
For more phenomenal homemade spice blends be sure to try our:
- British Mixed Spice
- Pumpkin Pie Spice
- Greek Seasoning
- Old Bay Seasoning
- Curry Powder
- Creole Seasoning
- Garam Masala
- Dukkah
- Za’atar
- Chinese Five Spice
- Chili Powder
- Montreal Steak Seasoning
- Poultry Seasoning
- Seasoned Salt
- Berbere
Lebkuchengewürz (German Gingerbread Spice)
Ingredients
- 2 1/2 tablespoons ground cinnamon
- 2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground green cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground star anise
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
Instructions
- Combine the spices together and store in an airtight jar in a cool, dark place. Best if used within 3 months.
- For superior flavor results, use whole spices and toast and grind them. Simply heat a dry skillet over medium heat and toast the spices until very fragrant. Be careful not to scorch the spices or they will become bitter. Let them cool completely and then grind them to powder in a spice/coffee grinder or use a mortar and pestle.
Nutrition
Originally published on The Daring Gourmet December 3, 2015
Frances Henry says
Thanks for your reply….
Amazon.ca does not have them. Amazon.com has the small 50m cookie size that ships to Canada but the larger 70m ‘does not ship to Canada’. I don’t really want to make cookie size.
Kimberly @ The Daring Gourmet says
There’s one more online resource you can try, GermanDeli dot com, they have the large Backoblaten and I *think* they ship to Canada though you’ll need to confirm. Hopefully this option pans out!
Frances Henry says
I live in Canada and and cannot find any store that sells oblaten. My question is can one make the lebkuchen without them?
Kimberly @ The Daring Gourmet says
Hi Frances, the oblaten not only help hold the lebkuchen together, they also contribute to the chewy texture. I get them on Amazon here in the U.S. (link is in my post). Have you checked to see if Amazon has them available in Canada?
Carol says
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?
Kimberly @ The Daring Gourmet says
Just the seeds. Nothing beats the flavor of freshly ground spices – you’ll love it, Carol!
Taba Chan says
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!
Kimberly @ The Daring Gourmet says
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.
Jessica says
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!
Kimberly @ The Daring Gourmet says
That’s a great idea, Jessica, and I’m so happy you enjoyed the spice blend and cookies – thank you!
Ruth from Always Add Cinnamon says
Used this to make some nut-free Lebkuchen with sunflower seed meal. The spice mix is also lovely in porridge with apple.
Kimberly @ The Daring Gourmet says
Thanks for the tips, Ruth!
richard says
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
Kimberly @ The Daring Gourmet says
Hi Richard, off-hand I’m not sure which cookies you’re describing. Yes, a burr grinder should do the job perfectly. Happy baking!
sudz in your eye says
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.
sudz in your eye says
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.
Kimberly @ The Daring Gourmet says
That’s a brilliant idea, thank you for sharing!
Sarah Moore says
The lebkuchengewurtz I had at Cafe Simo, in Passau,Germany also had black pepper in it. Fantastic!
Stacie says
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?
Kimberly @ The Daring Gourmet says
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.
Melissa says
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.
Kimberly @ The Daring Gourmet says
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.
Hannelore says
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!
Kimberly @ The Daring Gourmet says
Thank you, Hannelore, you’ve made my day as well! :) Best, Kimberly
Cheryl Pescinski says
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.
Kimberly @ The Daring Gourmet says
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!
Cheryl Pescinski says
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!
Shelly C. says
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,
Kimberly @ The Daring Gourmet says
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!
Pat says
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?
Kimberly @ The Daring Gourmet says
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!