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Gingerbread spice blend

Gingerbread spice blend

The delicate flavours of this blend are ideal for making your very own gingerbread


Discover the delight of home-made gingerbread! Use it to enchant your butternut squash and shellfish. Why not try it in your sponges, cakes and biscuits... Use 3 teaspoons for your home-made gingerbread.

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When to use this gingerbread mix?


Explore the delicate notes of cinnamon in this gingerbread mix


This gingerbread mix is spicy and warm and is the perfect ingredient for your home-made gingerbread. Toast slices of your gingerbread and spread with foie gras to amaze your guests at festive parties. Delicious in gingerbread biscuits to nibble during the winter season. Why not even try it sprinkled over white fish baked en papillote.


How to get the best from your gingerbread mix?

Our recipe ideas for this gingerbread mix:


·        Gingerbread cod: sprinkle 2 teaspoons in your cream sauce;

·        Gingerbread loaf: add 3 teaspoons to your cake mix;

·        Christmas cookies: add 3 teaspoons to your biscuit dough;

·        Spicy pan-fried vegetables: sprinkle 1 teaspoon to your vegetables before frying;

·        Gingerbread flavoured brioche: add 2 tablespoons to your brioche dough;

·        Apple tart: sprinkle 1 teaspoon on your tart before baking.



Traditional gingerbread recipe



160g flour;

60g brown sugar;

7g bicarbonate of soda;

160g acacia or orange honey;

70g milk;

60g butter;

3 teaspoons gingerbread mix.



Preheat the oven to 155°C.

Butter and flour your tin.

Mix the dry ingredients (flour, sugar, bicarbonate of soda and gingerbread mix). Melt the butter in a double boiler.

Warm the honey until it is runny then mix with the milk. Add this to the melted butter then pour over the dry ingredients and stir until smooth.

Pour the mix into the tin and bake for 1h at 155°C.

Remove from the oven and leave to cool. Treat yourself to a slice on a winter afternoon or amaze your guests by serving with foie gras.

This tasty mix is full of spicy yet subtle flavours


The aromas of this gingerbread mix


The warm and heartening aromas of this mix will divine all your dishes, be it fish in a cream sauce, grilled meat or desserts such as apple tart, sorbets or shortcrust pastry. Sprinkle it happily on most desserts.

Ideal for spicing up all your dishes 


To delight your everyday recipes

This gingerbread mix releases delicate aromas of cinnamon and cardamom.

Home-made gingerbread is child’s play with this incredible blend of spices, you’ll only need 3 teaspoons for your gingerbread loaf.

But you can also use this delicious blend to season plenty of other recipes, both sweet and savoury. It will enhance sauces for meat or fish, enchant your home-made ice-cream or add a tasty twist to apple crumble.


What are the best spices for a tasty moist gingerbread?

It’s the spices that make gingerbread so special, so make sure you choose good quality spices for full flavour.

The next most important ingredient is honey. Choose a good strong flavoured honey and if you like sweet and acidic hints of citrus fruit, choose an orange or lime honey.

If you prefer floral and fruity notes, then choose a floral honey such as acacia or lavender honey.


Here’s our tip to ensure your gingerbread is lovely and moist: place a bowl of water in the oven while baking and the steam will make your gingerbread deliciously moist and light.

The history behind gingerbread


A blend of spices dating back to Ancient times


Spicy gingerbread blends were used as far back as Ancient times by the Egyptians who made bread from spices and honey. In the Middle Ages, in China spiced honey bread was called “Mi-Kong”, and was rationed out to Chinese soldiers in Genghis Khan’s army when conquering China. Little by little, the recipe spread to the Arabic world and travelled to the Western world with the Crusaders.


The French history of gingerbread is linked to the town of Dijon


Legend has it that Margaret of Flanders, Duke Philip the Bold’s wife, was very partial to gingerbread. Apparently, she never went anywhere without her own little stash. Dozens of bakers throughout the town of Dijon made gingerbread, up until the Second World War. Nowadays, there’s only one left: Mulot et Petitjean who are renowned for their specialty, and have kept their traditional recipe over the ages.

Dijon gingerbread has a slightly different recipe as it uses fortified wheat flour and aniseed.

More Information
More Information
Allergen Absence
Native country FRANCE
Ingredients cinnamon, green anise, fennel, coriander, ginger, clove, green
cardamom, nutmeg, black pepper.
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.

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