Gingerbread spice mix
- 2 tsp Ginger (Ground)
- 1 1/2 tsp Ceylon Cinnamon (Ground)
- 1/2 tsp Anise seed (Ground)
- 1/4 tsp Clove (Ground)
- 1/4 tsp All Spice (Ground)
- 1/4 tsp Nutmeg (Ground)
- 1/4 tsp Cardamon (Ground)
- 1/4 tsp Black Pepper (Ground)
- Gather all your ingredients. If all of them are not already ground or not ground finely enough (like black pepper), take the time to grind them in a spice grinder, with grater, or in mortar and pestle.
- Measure out and conbine the spices in a bowl.
- Store in an air tight container for up to a month. It may last longer but won't be as potent or flavorful.
- You can double or triple the recipe as needed. The above is enough for one batch of gingerbread cookies.