Spice Guide
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Allspice - Aniseed - Candied lemon peel - Candied orange peel - Cardamom -
Cinnamon - Cloves - Coriander - Ginger - Mace

Did you know that...
Gingerbread Spices
smells and tastes a little like cloves, nutmeg, cinnamon and pepper - hence its name. The gingerbread industry purchases this spice from Mexico, East India and Jamaica.

is won from what was originally a Mediterranean plant. Its positive effect on the function of the gall bladder won it praise as early as 1500 BC. in the "Papyrus Ebert". The main areas of cultivation are Syria, Egypt, Turkey,
Italy, Bulgaria and Spain

Candied lemon peel
is produced in a similar manner to candied orange peel - from the citrus fruit of the citron tree. It is a clever flavour booster in wafer-based gingerbread and is also primarily purchased from the Netherlands.

Candied orange peel
is particularly important for the flavour of wafer-based gingerbread. The skin of the bitter orange or "Seville orange" is processed into candied orange peel, packaged in a saline solution and then, at the place of destination, candied under pressure in sugar solutions of increasing concentration. In the correct dosage, as in all wafer-based gingerbread, candied orange peel can stimulate the appetite. The candied peel for the gingerbread industry is primarily purchased from the Netherlands.

belongs to the family of the ginger plants. It is known for its effect as a stomach stimulant. The gingerbread industry primarily imports this spice from the Indian Peninsula and Sri Lanka.

is known as the most important spice in the gingerbread baking industry. The finest, best quality types come from Sri Lanka. Although the appetising "flavour" of cinnamon almost makes it a luxury good, from a nutritional and medical perspective it has been prescribed as a relaxant and blood-stilling cure for many centuries.

have a germicidal effect and are known as a remedy for the stomach and digestive system. The ancient Egyptians knew about this spice from East Africa, Madagascar, Indonesia and Brazil.

is known as a typical kitchen spice and stomach remedy. This fruit, the size of a peppercorn, is found in Marocco, Hungary, Rumania, Bulgaria and in large parts of the Ukraine and Russia.

the yellow, ground powder from the dried ginger root, has been "traded" for centuries as a magical cure for stomach ailments. Initially imported from India, this spice gives food and drinks an unmistakable aroma

is the dried seed coat of the nutmeg. It is milder than nutmeg itself. The key cultivation areas are the Molucca Isles, Sumatra, Sri Lanka andthe West Indies.


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