Christmas spices: a list for baking and warm drinks

Christmas spices: a list for baking and warm drinks

The cinnamon in your Christmas baking can be one of two different spices: milder Ceylon cinnamon, whose sticks are made of many thin layers, or bolder cassia, whose sticks are rolled from one thick layer of bark. Check which one is in your jar of Christmas spices!

Christmas spice essentials:

• Six core spices: cinnamon, cloves, nutmeg, allspice, ginger and star anise are the backbone of Christmas baking and warm drinks.
• Some are best kept whole: cinnamon sticks, cloves and star anise give their aroma to a hot drink and are easy to lift out afterwards.
• Homemade gingerbread mix: ginger and cinnamon usually form its base, with cloves and the other spices added in smaller amounts.
• Alcohol-free mulled drinks: spices warmed gently in fruit juice and then strained out give the familiar flavour without any wine.

Which spices are Christmas spices?

Christmas spices are the warm spices of seasonal baking and drinks, above all cinnamon, cloves, nutmeg, allspice, ginger and star anise, often joined by cardamom or coriander. There is no official list of them, so recipes and ready blends combine them in different ways.

Most of them are sold both whole and ground, and the form you pick depends on whether the spice will infuse a drink or disappear into dough. In the sweet spices section at 4ecoshop, we keep Ceylon cinnamon sticks and ground Ceylon cinnamon next to ground nutmeg, cloves and a ready apple pie spice.

Christmas spices list

Six spices turn up most often in Christmas recipes, and each brings a different flavour.

Here is what each one is and where it works best:

Ceylon cinnamon or cassia?

Choose Ceylon cinnamon when cinnamon should stay gentle beside ginger and cloves, and cassia when you want a bolder cinnamon flavour in the bake. With sticks the difference shows in the bark, but packs of ground cinnamon often do not name the type. The word „Ceylon” on the label is the surest sign of what is in the jar.

Cloves and star anise

Both go whole into warm drinks, where a clove bud or a star is easy to spot and lift out before serving, and cloves also go ground into gingerbread dough. A pack of organic whole cloves 65 g from Piec Przemian contains 100% cloves, and its label warns that it may contain nuts.

Nutmeg and allspice

Nutmeg has a strong flavour, so Christmas recipes use it sparingly, whether grated from a whole nutmeg or spooned in ground. Allspice berries can be ground for dough or added whole to a warm drink, and we keep them in the whole spices section next to star anise, cloves and cinnamon sticks.

Ginger

Ginger gives gingerbread its sharp heat, and in dough it is used ground. The ground ginger from Dary Natury is 100% ginger root from India.

How do you make gingerbread spice mix at home?

To make gingerbread spice mix at home, stir ground spices led by ginger, cinnamon and cloves together in a bowl, then spoon the mix into a clean, dry jar with a lid. For other seasonal bakes and drinks, the spice mixes section has ready blends such as mulled wine spice and apple pie spice, both containing cinnamon, cloves, ginger, cardamom and nutmeg.

Gingerbread spices and their ratios

Among the gingerbread spices, ginger and cinnamon usually make up the largest share, cloves go in more lightly because their flavour is strong, and nutmeg, allspice or cardamom come in the smallest amounts. There is no official recipe. The balance is up to you: more cloves make a sharper mix, more cinnamon a sweeter one.

Gingerbread spice mix vs mixed spice

Mixed spice is a British blend that leans on cinnamon, nutmeg and allspice, often with cloves, ginger or coriander, whereas a gingerbread spice mix gives more room to ginger and cloves. Both vary from one producer to another. The ingredient list on the jar tells you most about which spices lead.

Christmas spices for baking

Christmas spices for baking are best used ground, because a fine powder spreads evenly through dough and batter. Organic Ceylon cinnamon 70 g from Piec Przemian, 100% cinnamon from Sri Lanka in an airtight jar, is suggested not only for sweet home bakes but also for mulled wine, tomato sauces and Asian dishes.

Christmas biscuits with warm spices

Stir ground spices into the flour before adding butter, eggs or syrup, so the flavour spreads evenly and no one bites into a pocket of clove. Spices you have just ground at home taste stronger than those from a long-open jar, so start at the lower end of the amount your recipe gives.

Gingerbread spices in gluten-free baking

Pure spices are not cereals, but they can come into contact with gluten in a mill or on a blending line, so only a spice or mix labelled gluten-free can be counted on for a gluten-free bake. For gluten-free gingerbread, check the label of each ground spice and of any ready blend you add.

Mulled wine spices for alcohol-free drinks

Mulled wine spices work just as well without the wine: warm cinnamon sticks, cloves and star anise gently in apple or grape juice without bringing it to a hard boil, then strain the drink before serving. Whole spices suit this job best, because they give their aroma to the hot juice and lift out easily, whereas ground spices leave a sediment in the cup.

Organic star anise 30 g from Dary Natury comes as whole star-shaped fruits with a sweet, spicy scent and a hint of liquorice. Allspice berries, slices of fresh ginger or a strip of orange peel can go into the drink with them.

How do you store Christmas spices so they keep their aroma?

Keep spices in closed containers away from heat, light and damp, because their aroma sits in volatile oils that fade faster in those conditions. A shelf right next to the hob is handy, but it is one of the warmest spots in the kitchen.

Spices keep their aroma longest in these conditions:

• Airtight: a jar or tin with a well-fitting lid slows the loss of scent once a pack is open.
• Cool: a cupboard away from the hob and oven protects the oils from heat.
• Dark: spices in clear jars keep their aroma better behind a closed cupboard door.
• Dry: scoop ground spices with a dry spoon and away from the steam of the pan to stop them clumping.

Whole spices hold their aroma longer than ground ones, which makes them the better choice for anything that will wait in the cupboard for a while. To check a jar, rub a pinch between your fingers: a spice that barely smells will add little flavour to your baking.

Christmas spices in your kitchen: a short recap

In warm drinks Christmas spices work best whole, while dough needs them ground. Grinding only what the recipe needs gets their aroma into the bake at its freshest. You will find whole cloves, star anise and allspice in the whole spices section of 4ecoshop and ground Ceylon cinnamon and nutmeg among the sweet spices, so both forms can be ready for your Christmas baking and warm drinks!

Frequently asked questions about Christmas spices

What spices are in gingerbread spice mix?

A typical gingerbread spice mix contains ginger, cinnamon and cloves, often with nutmeg or allspice. Some blends also include cardamom, coriander or star anise.

Mixed spice vs allspice: what is the difference?

Mixed spice is a blend of several spices, while allspice is one dried berry whose flavour only resembles a blend. A jar of allspice should list a single ingredient.

Do whole Christmas spices keep longer than ground ones?

Grinding exposes far more of the aromatic oils to air, which is why whole spices keep their scent longer and ground ones are best bought in amounts you will use up while they still smell strong.

How much gingerbread spice mix do you need for one cake?

One cake usually takes 1–2 teaspoons of gingerbread spice mix, and the recipe gives the exact amount.

Why does Ceylon cinnamon taste milder than cassia?

Ceylon cinnamon and cassia come from two different species of cinnamon tree.