Go Back
–+ servings
The spice mix for gingerbreadin a white bowl with a spoon taking some out.
Print

Homemade Gingerbread Spice Mix

A quick and easy fall spice blend perfect for all your Fall baking.
Course Edible Gifts, homemade spices
Cuisine American, Western
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 7 tablespoons
Calories 20kcal
Author Bintu Hardy

Ingredients

  • 3 Tablespoons Cinnamon
  • 3 Tablespoons Ground Ginger
  • 1 ½ Teaspoons Allspice
  • 1 ½ Teaspoons Ground Cloves
  • 1 Teaspoon Nutmeg
  • ¼ Teaspoon Ground Cardamom optional

Instructions

  • Measure out the dry ingredients.
  • Combine all ingredients in a small bowl and mix with a dry spatula or whisk.
  • Store in a cool place in sealed jar or container for up to 6 months
  • Add a note that it should be stored in a cool dry place that is out of direct sunlight.

Notes

  • This yields about 7 tablespoons
  • For the freshest results, make the pumpkin spice blend and seal straight away to avoid loosing flavor
  • Make this spice blend with fresh spices. Replace jars of spices that are older than 6 months.
  • If you have the time it is even better if your start with as many whole spices as you can and ground them down with a spice grinder as these will be fresher.
  • Easily double or triple the recipe to make enough to give as gifts.
  • Decant into mason jars or decorative jars with lids and ribbons before giving them as gifts.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 14IU | Vitamin C: 0.3mg | Calcium: 43mg | Iron: 1mg