Combine all the ground spices and mix through. For a richer flavour, use whole spices - grind them in a spice grinder or pestle and mortar and then measure them.
Transfer to a spice jar and store in a cool, dark place.
Proportions of spice
The amounts are based on a German gingerbread spice blend. You can vary the proportions of spices to your tastes and preferences.
Using whole spices
If you have a spice grinder, or are very patient with a pestle and mortar, you can make your gingerbread spice with whole spices, or a use a mix of some whole and some already ground spices. To bring out more flavour, you can gently toast the whole spices in a dry skillet until they become fragrant. Take care not to over toast them as this can bring bitterness. With whole cardamom, you’ll want to remove the pod and just grind the seeds. And with whole nutmeg you’ll find a grater works well. If you want to make everything from scratch, you can even dry your own ginger! Instructions in the post above.