Lebkuchen Information Choice ingredients and exotic spices make
Lebkuchen a particular pleasure. The following ingredients are used as
the main constituents when baking Lebkuchen...
Hazelnuts, walnuts, almonds (the so-called "oily seeds")
candied orange and lemon peel
honey, flour, sugar, eggs
marzipan
and a special selection of the choicest spices:
Cardamom
belongs to the ginger plants. For Lebkuchen on wafers this spice
is mainly obtained from Guatemala, India and Sri Lanka.
Aniseed
is harvested from the aniseed plant native to the Mediterranean
basin. The main areas where it is cultivated are: Syria, Egypt,
Turkey, Italy, Bulgaria, and Spain.
Pimento
smells and tastes a bit like cloves, nutmeg, cinnamon and pepper
- that is why it is also called "mixed spice". It is imported
from Mexico, the West Indies and Jamaica for Lebkuchen on
wafers.
Cloves
The ancient Egyptians were already already familiar with this
spice from originating East Africa, Madagascar, Indonesia and
Brazil.
Coriander
is considered a typical spice for cakes. This berry the size of
a peppercorn occurs in Morocco, but in Hungary, Rumania,
Bulgaria and in parts of the Russian Federation as well.
Ginger
is the pounded powder of dried root ginger. Chiefly imported
from India, this spice gives food and drink an unmistakable
flavor.
Cinnamon
is the most important spice in Lebkuchen baking. The choicest,
finest types come from Sri Lanka.
