Origin and production
“ Spice mix for classic speculoos and Christmas cookies ”.
This spice blend originates from European Christmas baking and combines aromas that have been associated with festive pastries for centuries. Originally from the Netherlands and Belgium, speculaas found its way into many European kitchens, where it acquired its characteristic fragrance through a carefully balanced blend of spices. The mixture consists of gently ground, high-quality spices, meticulously combined in the correct proportions to achieve the classic aroma of traditional winter baking.
Taste and aroma
Ceylon cinnamon provides the characteristic base note with a sweet, warming depth. Cloves and allspice bring robust spice and a touch of heat, while nutmeg and mace add a gentle, rounded warmth. Anise and coriander seeds lend the blend a delicate, sweet-fresh nuance that balances the overall aroma. The combination of volatile essential oils from cinnamaldehyde, eugenol, and myristicin creates a complex fragrance profile that unfolds its full intensity during baking.
Application
Ideal for speculoos, gingerbread, fruit bread, stollen, and other winter baked goods. Also excellent for flavoring hot drinks like mulled wine, hot chocolate, or coffee. Just a small amount is enough to enhance doughs, creams, or fillings with a classic Christmas aroma. The oils release their flavor particularly intensely when gently warmed in butter or oil.
Interesting facts
The typical composition of this mixture originated in the early colonial period, when exotic spices such as cinnamon, cloves, and nutmeg were first introduced to Europe. Their harmonious interplay is based on chemical synergy: eugenol from cloves and cinnamaldehyde from Ceylon cinnamon react with sugar components when heated, creating caramelized, warm aromas. This is how the distinctive flavor that has characterized speculaas and gingerbread for centuries is created.
Ingredients
Ceylon cinnamon, cloves, allspice, mace, nutmeg, anise, coriander seeds
