SKU: 10070

Sweet cake flavored with ginger is a treat that dates back to Roman times and is thought to have been introduced into Europe following the Crusades. In the years since, France, Italy, Germany, and Belgium all developed their own twists on the recipe. In France pain d'epice (literally, spice bread) need not contain ginger (although it often does), and it is sweetened with honey.

Rye flour formed the basis of the version popularized in Reims in the 16th century; in Burgundy, the basis was wheat flour. Nowadays, it is often made with a mix of the two. Bien sur, the mix, which contains cinnamon, anis, cardamom, clove, nutmeg, and ginger root, can also be used for other cakes and cookies, pancakes, or even an all-American pumpkin pie. The combination can also be used to flavor savory dishes.