Torun gingerbread "Katazhinka"

[Irina]

Irina, Thank you! The idea with a printed gingerbread is good, but until I have a suitable shape, maybe while the dough is standing, I'll find something interesting. I will already control the batch. I usually use flour from Garnets, it requires a lot of liquid, I've already encountered this. Irina, what consistency should the dough be so that I understand that this is what I need?

[Gala]

Gala, this dough is not for Katazhinka, but the consistency for non-thin (non-liver) gingerbread is the same - it should be soft. Words I cannot ... m. B. photo will help

Irina, I understood everything. Thank you! There will be questions in the process, I will ask, but for now I am preparing. I plan to put the dough on Sunday-Monday

Irina, is the gingerbread very convex? I mean, if you bake it in a silicone mold with a pattern on the bottom, it looks okay,? the bottom part will not be very rounded already in the finished gingerbread? In general, I saw the form, it seems to me it will be a cool gingerbread

[Lyuba]

Lyubawhen I showed Gale form, I just thought about this, but for some reason I did not find the pictures on the internet ...
I baked and everything was normal. A small and uniform bulge over the entire area of ​​the gingerbread will not hurt to turn the gingerbread upside down, glaze over to shade the contours and - enjoy!
We don't need mathematically straight lines in gingerbread ...

Irina, I'm bragging about which I bought a 2.5 liter pot


I will try to find a suitable form for the gingerbread, there are some ideas, in connection with which the question is; when we put the finished gingerbread under oppression, there will be nothing with the pattern, will it level out? And what to use as oppression.

Happy new girl, Gala! That's what you need!
Last year I broke my old one, bought this one - for 3 liters.

the dough turns out to be somewhere 2.8 kg, here is a little space left

I hope everything will fit, but if you have a little, don't worry. When you bake something in the oven - bread or pies, then that piece of gingerbread is there too. Sima baked right away and it was delicious

As for oppression - if the form is small, then this procedure can be excluded. Lubricate and wrap in 3 layers of parchment and lay it back. And cover and decorate with glaze after.

[Irina]

Happy new girl, Gala! That's what you need!

Irina, Thank you! Your pot will be better. Then I'll buy another one, a little bigger.

The day of kneading dough is approaching, I want to make some clarifications.
1. Concerning candied fruits. I don’t have them, I don’t have time to do it, I didn’t find it on sale. The store only has orange and lemon zest in dried slices. Will it fit? If so, do you need to grind and grind it?
2. Concerning the nuts. You have it written "grated nuts." How small should they be, like flour? Can they be ground in a blender?

Now I will clarify the process itself. Did I understand everything correctly, otherwise it will be too late in the process to clarify
1. It is necessary to make a honey infusion with a third of flour (which is more correct to pour flour into hot honey, or better to pour honey into flour) and stir in candied fruits, nuts and all the spices.
2. Cool the tea leaves and add the egg-oil mixture and soda diluted in cold milk.
3. Add the rest of the flour and knead in a food processor or mixer.

I saw the shape, I think it will be a cool gingerbread

Any shape is super, if I see one I will definitely buy it !!!

[not crushed]

The day of kneading dough is approaching, I want to make some clarifications.
1. Concerning candied fruits. I don’t have them, I don’t have time to do it, I didn’t find it on sale. The store only has orange and lemon zest in dried slices. Will it fit? If so, do you need to grind and grind it?
2. Concerning the nuts.You have it written "grated nuts." How small should they be, like flour? Can they be ground in a blender?

Gala, I answer in order:
1. I bought dry zest the flavor is not at all what I need! (The firm is proven, all the spices are flawless, and real vanilla, grated with sugar, is generally above praise, but the zest is not right ...)
It is better to use grated zest with 2 lemons and 2 oranges instead of candied fruits.

2. On nuts - that's why I wrote "grated" because they not crushed, not chopped knife, namely, close to granular flour.
BUT - if there are no candied fruit pieces in the dough, but only grated zest, then you can leave some of the nuts (1/3 or even 1/2) in pieces. You just need to take into account the structure of the dough: if there are many pieces - both candied and nutty - the dough does not gather into a single lump, it will disintegrate.
Now I use a blender, I used to be a cam. mortar.

Now I will clarify the process itself. Did I understand everything correctly, otherwise it will be too late in the process to clarify
1. It is necessary to make honey infusion with a third of flour (which is more correct to pour flour into hot honey, or better to pour honey into flour) and stir in candied fruits, nuts and all the spices here.
2. Cool the tea leaves and add the egg-oil mixture and soda diluted in cold milk.
3. Add the rest of the flour and knead in a food processor or mixer.

Gala, by process:
1 – fry rye flour and so that it remains hot, leave it in the oven while you quickly make honey brew: melt the honey + sugar, carefully pour in 150 ml of a strong 40-degree drink, stirring thoroughly ...
And at this stage you get the whole hot flour, but
2 - "... brew in hot honey third flour, slowly pouring in and stirring thoroughly and quickly, otherwise the flour can be brewed in dense lumps, which we do not need at all. " That is, add flour to honey.
3 - Cooling down should take place naturally, at a warm room temperature, this may take several hours. And there is no need to force the process! Right now, such qualities as the ability not to stale for a long time and the special, correct structure of gingerbread dough are being formed!
In the honey mass cooled to body temperature, add, constantly stirring, the egg-oil mixture and soda diluted in cold milk, knead thoroughly.
Add the rest of the flour, continuing to knead until smooth. The dough will be thick and viscous. It is necessary to stir for at least 15-20 minutes.
Checkmark, look at the recipe one more time before kneading: I explain everything in detail there

Irina, it is desirable to visit me.
Irina, thank you very much for such a detailed explanation. I apologize for having to explain in such detail once again. I read everything, I had to clarify the order of kneading, so as not to confuse what goes after what.
The dough will most likely "stir up" on Sunday. It's good that you are in touch ... then I hope I can handle it

Irina, a question. I decided to knead the dough and ... how much sugar to put? The ingredients are 300g. sugar, and further in the description in paragraph 2 it is written: "honey with 200 grams of dark sugar." Please clarify.

[Gala]

Irina, it is desirable to visit me.

Gala, received

Doroteika, like this "discovery"
Of course, there is a typo in the text, sorry, focus on the ingredients.

I will transfer here my post about star anise (Indian, star, anise) from another recipe:

Admin from 06 Nov. 2013, 00:03
Fully stars with grains are used only in drinks, tinctures, liquids, so that later it is convenient to take them out.
For gingerbread, the grains must be pulled out and ground (ceiling), then the wooden shells of the stars will not be felt

Sorry, but it's all just the opposite, the spice is thick shells, if you pull out the grains, you will see how thin, empty, I would say ... And after a while the aroma from the shells residual from the grains disappears, they themselves do not contain essential oils
So if you want aroma, and not just put a tick in the list of prepared spices, then grind the stars themselves (you do not need to remove the seeds) - by the way, they are no harder than cinnamon, which is sold in the form of bark tubes ... I grind both of them perfectly in a stone mortar (well, I don't have a coffee grinder, we love tea). Of course, it will not hurt to sift the grated then, but if you put candied nuts in the dough, that is, it is unevenly smooth, then the grains of spices will not even be noticeable and they will not be rubbed "into dust"
(I have been studying and experimenting with spices for thirty years, with essential oils a little less than -20 ... I do not know everything, but I have experience)

kotyuchok from 06 Nov. 2013, 15:53
Nagira, it’s interesting, but all my grains were plump and oily when rubbed. Everywhere they write in different ways, I did not understand, and the asterisk itself is really similar in hardness to cinnamon, wood-wood

Olesya, your star anise is just fresh. I don’t use the stock of spices for a year, and I’m buying, apparently, aged goods ... (although most of them are not in the store). But even if you have such good grains, still little powder will come out of them by weight-volume, right? And with star-shells - one such per 1 kg of flour is enough And you don't need to clean-take out the grains, this fuss is enough with cardamom ...

[Irina]

Irina, I hasten to tell you some good news: I quite by accident, no longer hoping for anything, bought candied fruits from oranges and lemons
Now I have everything - it's up to the test. Tomorrow.....

[Nagira]

Nagira, probably, and I will be tempted by your gingerbread, even in winter I noticed it. I haven't started looking for products yet. I saw that honey was needed dark. I have buckwheat, but less than the prescription. If you add light (forbs) is it wrong, or can you take a chance?

[Irina]

Irina, I hasten to tell you some good news: I quite by accident, no longer hoping for anything, bought candied fruits from oranges and lemons
Now I have everything - it's up to the test. Tomorrow.....

Gala, candied fruit - IMHO - a very, very important ingredient! Glad you have them now! And here I accidentally also went to a store (not the Internet), where there are lemon and orange candied fruits, but Ukrainian: what is there not ehhh ... True, they seem to have distributors in Moscow ...
🔗

Nagira, probably, and I will be tempted by your gingerbread, even in winter I noticed it. I haven't started looking for products yet. I saw that honey was needed dark. I have buckwheat, but less than the prescription. If you add light (forbs) is it wrong, or can you take a chance?

Elya, thanks: rose: be tempted! I will be glad to help with advice! Any honey darkens the dough, in fact, dark is indicated for this reason, like dark sugar, but the color of the gingerbread is not the most important thing in it, the taste will remain. So take what honey is

Irina, looked at the link, it's kind of for wholesalers.
Irina, I understand correctly, the star anise and cloves must be ground whole, not only the heads (in the cloves) and grains (in the star anise)?

[Gala]

Gala, about star anise, the essential oils are in the star itself, not in the grains, but you do not need to choose them, grind them whole. But about cloves, it’s probably a bit late to advise - it’s not easy to grind it in a mortar, it took me a lot of time (let me remind you that I don’t have a coffee grinder, but it can be easier in it). Therefore, I buy ground cloves (also, by the way, it is not easy to find), I am looking for good quality, I like the Hungarian company Kotany.
About the parts for grinding in cloves: here it is simpler, there are oils in the buds and in the cloves itself, just if you need a more subtle, delicate aroma - then it is recommended to use only the buds. But this does not apply to gingerbreads, they have a lot of spices and it's not serious to talk about a subtle aroma here it is quite saturated - 40 g of a spicy mixture!

Irina, thank you! I will grind in a mortar without problems, I have such a laboratory mortar, everything can be ground

Gala, please! Is it white porcelain in the laboratory? I have one, but I still have to sweat The main thing, sift! grains of carnation och. they seem hard when they hit the tooth (they do not get wet in the dough ...)

Yeah, porcelain. Nothing, sift and sweat, the gingerbread is worth it ...

Irina, I am reporting: I put the dough. It turned out to be a 2.5-liter pot and another appendage in a small pot. Well, I say, it was a job that required self-denial! The easiest thing was to grind the spices, I did it easily and naturally. But in order to knead the dough, I had to sweat and attract brute male strength at the last stage, since she herself would not have coped. I don’t have a kneader or a combine, and the mixer was ready to burn out from the stress. , I could not mix it all in. And the dough turned out to be so tasty and fragrant that you can eat it raw (I ate it) Irina, now we wait, bake, soak and glaze ... under your guidance, do not disappear

Gala, with a start! I'm proud of you!

In fact, it is so hard only the first time while you are afraid to deviate from the recipe. This is me about the coolness of the test: you can see very good. dry flour, you could add a couple of eggs and a little more milk.

And the fact that the mixer will not cope with such work is yes, after all, I wrote and in the photo of the test I have - a combine (power 1000w).
Why do you think before the revolution we called gingerbread beaten? In the gingerbread dough, they beat them with wooden sticks for several hours, otherwise they would not be kneaded. We make the dough a little softer, but still, if with our hands, it’s not easy ... Granny and my mother on a large table carried out a similar procedure with rolling pins, standing opposite each other - they beat a thick sausage from the dough, flattened it, folded it in half, beat it again, rolled a layer of dough they beat me again ... When I left for another city, I was not capable of such feats, I crumpled it with a crush, folded and twisted as I could and set it to ripen as it turned out. Still, the gingerbread was delicious!

I’m thinking here, maybe you’ll bake Katarzynka more than once a year, but more often? You will practice until you realize that everything is simple. I'm not kidding, I often bake gingerbread. Well, that's completely Russian. Before the revolution, it was the best gift for any holiday, from gatherings, name days to Christmas and Easter!

Irina,
Of course, I tried to follow the recipe exactly. Then I added milk several times, otherwise I would not knead at all, but I did not dare to add eggs. It was difficult when I made honey infusion and tried to add more flour there, it turned out so thick and began to freeze, maybe I have some kind of wrong honey? I had to stir in a water bath. I tried not to make the dough very steep, you wrote that it should be soft.

Granny and her mother on a large table carried out a similar procedure with rolling pins, standing opposite each other - they beat a thick sausage from the dough, flattened it, folded it in half, beat it again, rolled a layer of dough into a roll, beat it again ...

That's how it is! If you had written before, I would have driven all the flour, with a rolling pin and hands on the table

I’m thinking here, maybe you’ll bake Katarzynka more than once a year, but more often? You will practice until you realize that everything is simple.

It may very well be. I'll buy a harvester, I'm going, a wooden gingerbread mold, I've already looked after and ...

Irina, I note, also put the dough. The first time they did it with my daughter, she blabbed me completely, as a result, I did not carefully study the recipe. The dough seemed sticky, added flour, and it became too cool.
Yesterday I made the second portion, I was not too lazy, I prepared candied fruits, I used rye and wheat flour in half as liberties, plus I chose a set for myself. I got carried away, it all seemed that the aroma was not pronounced enough, I added a lot, I tasted the raw dough, my tongue sting. Shouldn't it be like that?
At the same time, I pulled the first batch out of the refrigerator, warmed it a little, added milk and kneaded again.

I liked the idea of ​​adding nuts and candied fruits, the aroma opens up richer. I also sometimes add a few drops of orange oil.

Irina, good afternoon. I was interested in the recipe, I really want to try it. A little confused by the presence of so much alcohol. If for children? But will it probably evaporate when baked?

Irina copied everything today. printed out. GETTING READY .....!

[Gala]

Gala, a harvester is A wooden mold for gingerbread - generally a dream! I found several wood carvers on the internet, but I did not impress with the finished forms. I would like to come up with my own design ...Still, and cut it myself in general, I have not yet worked out this.

As for the wholesale company (where candied fruits are available), this is not a problem if it is directly available. Everywhere people work, I'm very good. for a long time I bought bread ingredients in a wholesaler, working with bakeries and bakeries. The girls there were imbued with sympathy for a novice (and completely unfamiliar) baker and made me a retail order as an employee

Irina, good afternoon. I was interested in the recipe, I really want to try it. The presence of so much alcohol is a little embarrassing. If for children? But will it probably evaporate when baked?

yafor, I'm glad that you are interested in the recipe.About alcohol, you are absolutely right: when baking, everything will evaporate, it is needed for additional loosening of the dough, previously only it was used in gingerbread, then they began to put ammonium for this, and soda, etc. - this is already almost modern
In addition, for 3 kg of dough, 150 ml of alcohol is not much, for 100 g, only 5 ml is obtained ... just for loosening.

Irina copied everything today. printed out. GETTING READY .....!

Lily, join us! I am happy to answer questions during your kneading process, just whistle the day before

[shoko11]

shoko11 your post made me so happy! And the fact that they decided to experiment, and the fact that at least at first your dough was not cool Thank you! I really want to answer your post in more detail, even the beginning, but now we urgently need to leave. Therefore, I only make a request for an answer

Okay Irina, I think the questions will appear, tonight I'll read it for the night, study the recipe! I will most likely knead next week, I hope to buy a pot in Auchan, and we will be able to go there only after the weekend!

And I kneaded the dough on Saturday Myal with a crush. I don’t know how I kneaded it, maybe I did it a little. I somehow did not think about beating, but it probably was worth it. I put it in a clay pot in the refrigerator. Only on the lowest shelf it didn't work out closer to the middle. Will wait

[shoko11]

shoko11 your post made me so happy! And the fact that they decided to experiment, and the fact that at least at first your dough was not cool Thank you! I really want to answer your post in more detail, even the beginning, but now we urgently need to leave. Therefore, I only make a request for an answer

I will wait . I still have a question, read about how your mother and grandmother beat the dough, and was puzzled. It's viscous, it seems to me, if you work with it like this on the table, then part of the dough will spread over it?

Irina, what should be the dough? I climbed into the fridge and touched the dough in the pot. It has become so hard! It will even be possible to roll it out, I am perplexed .. Maybe I did something wrong?

[shoko11]

shoko11 I will answer on your previous post

... plus a set of spices selected for myself. I got carried away, everything seemed that the aroma was not pronounced enough, I added a lot, I tried raw dough, my tongue sting. Shouldn't it be like that?

Here I was a little upset when I heard "a set of spices", "I mixed a jar of spices" - I immediately remember the recipe for an old Polish gingerbread, a cat. put Irina-Levitan and where the girls do fragrant alchemy and it's great! I love aromas myself ... if not for the specified amount of spices - 120 g
Today I could not resist - I wrote about it in that recipe, because the girl in the position ... decided to duplicate her thoughts here too.
After all, I was looking for information about my gingerbread, since the roots are from there - even on Polish sites ... I thought that I would find the historical there - wherever there! they have been baking it since 2003, I have not found any earlier mentions (and Mrs. Dorota, who is also referred to by Irina-Levitanand its source from forum.say7 - first baked in 2007! and also from an Internet source) But in the end, I seem to have gone to the original source - the very first polkas refer to the book! 1979! - not old, however (Maria Lemnis and Heinrich Vitry "In Old Polish Cuisine and on the Polish Table") and no research (a historical recipe or so, a remake of the authors) does not bother and even talk about Lemnis-Vitry as two respected researchers. the pseudonym of one cheerful musician-journalist Tadeusz Żakiej, who, like our Pokhlebkin, had a culinary hobby ...

One thing is for sure: spices have always been worth their weight in gold and in the old recipes there could not have been so many of them (120g)!
So in that book, the amount of spices is indicated not in grams - but in bags - 3-4 pcs.I don’t know if you remember what bags of spices were in Soviet times? 5-10 gr That is, 40 g per 1 kg of flour is quite aromatic, in any case, in my family Katarzynska has been baked since pre-revolutionary times with just such a quantity of spices - 40-45 gr.
Poles now have a bag of gingerbread spices weighing 40 grams. I think that the bags then and sachets now - these are two big differences, as they say in Odessa

And I didn’t want to offend anyone with my research, I’m just very ... mmm, I am very sensitive to the accuracy of translations ... I even watch films in 3-4 versions of translations, so as not to miss the subtleties
And spices are not a joke, a medicine in every sense ... but gingerbread and children will eat ...

[Gala]

Irina, what should be the dough? I climbed into the refrigerator, touched the dough in the pot. It has become so hard! It will generally be possible to roll it, I am perplexed .. Maybe I did something wrong?

Gala, everything is fine! We have both butter and honey in the dough - they harden in the cold. Do not worry, before baking, let the dough warm up for 2-4 hours on the table, under a damp towel so that it does not wind up.

I still have a question, read about how your mother and grandmother beat the dough, and was puzzled. It's viscous, it seems to me, if you work with it like that on the table, then part of the dough will spread over it?

Here, everyone has a different dough from the first time, Gala could be beaten ... And the flour is different in moisture capacity So grandmother and mother, although they beat, but even so soft (dusty with flour) - after all, we then had powerful combine-mixers was not ... and even a viscous dough is difficult to knead in a bowl ... We have weak wrists in our family, I was not even friends with yeast dough before buying a bread machine because of this

[Gala]

Gala, everything is fine! We have both butter and honey in the dough - they harden in the cold. Do not worry, before baking, let the dough warm up for 2-4 hours on the table, under a damp towel so that it does not wind up.

Well, fine! Irin, reassured, we are waiting further ... interesting! ...

Girls, I also kneaded today: yahoo: but with an adventure, I brewed and ran after my granddaughter to school, and there, it turns out, a meeting (my daughter did not warn me), when I came home, the dough was hard, I had to go to the micron to warm up a little - a little, so that you can knead further, I have one and a half portions, so it was mixed, already the knuckles turned red (kneading the hard dough). The smell, of course, is amazing, the granddaughter stuck her nose into the pan, how d-ahne-eh? I have it in a glass pan in the refrigerator.

[Lyuba 1955]

Lyuba 1955 with a start! 1.5 servings is yeah And why didn't you beat the dough with a rolling pin, since it's hard? we were just whispering about this here recently
And a glass pan is a proven option. Did you forget to put a linen napkin under the lid?

Yes, at first I just put it under the lid, but when I wrote, I saw the picture and remembered, so now it is already under the napkin and the lid
And I didn't beat the dough because it was so hard that I probably would have smashed the table along with the dough, and again - sclerosis, so next time I will definitely take into account all the mistakes
We need an eye and an eye here!

Irina, don't be upset. I have been using spices in baking for a long time and when I saw the amount of 120 g in the recipe for an old Polish gingerbread, I was amazed. I decided for myself that even if this is an original recipe, this option does not suit me, I will use a completely different volume.
I made a half portion, and accordingly reduced the amount of spices. Only now I added Jamaican to the peppers and increased the dose of cardamom (it seems to me that it is he who gives a special note to the aroma), it seems, I got carried away, put somewhere 4-4.5 tsp.

[Irisha]

Irisha ! I also put the dough today. While I was cooking and kneading everything, I got a lot of positive emotions! The aroma of the dough is simply magical! Immediately felt the approach of the holidays.

[Marisha]

Marisha how glad I am that you are with us !!!
I really hope that your dough is of normal consistency ... times a lot of positive emotions

shoko11, with Jamaican pepper is not closely familiar only by ear ... Very hot? Taste-aroma strong?
But I totally agree about cardamom, I also fell in love with it 3 years ago (and earlier): I looked into Temka Spicy Bedouin coffee , but since I am almost indifferent to coffee as a drink, I decided to try it in Chinese - tea with cardamom ... And now I add everything even to vegetable dishes
And then I discovered for myself black cardamom.It is distinguished by larger and darker, than green, fruit-boxes. Its aroma is simpler - warm, pleasant, with a slight hint of haze and prunes, the taste is very fresh, without bitterness, delicate and slightly cooling with a hint of mint. It is believed that it can be used in large quantities without fear of ruining the dish.
🔗
I put both kinds in gingerbread dough

Nagira, how delicious you describe everything! I really like the abundance of interesting information about each component in the recipe. I immediately want to buy it home.
You tell your stories with such warmth. I there in your Temko about "steppe tea" shared my emotions. It rolled over, izin ... Thanks for the recipe.
About Katarzhinka. So my dough ended. There was an urgent need to take something to the church. Well, how can you not boast. The result is soft gingerbread. I will knead again. Here's how to stay until Christmas ?!

[Irisha]

Irisha , I was in the mood to do it in the spring! Now I look forward to when it will already be possible to bake.
Of course, this is the first time I'm doing it, but it feels like the dough is normal. I liked how the dough behaved at all stages. If something goes wrong, I usually feel it during the kneading process. I hope that I did everything right, because I went through the sequence of all actions in my head more than once.

And then I discovered black cardamom for myself.

Oh man! I have not yet met this. Interesting to try. I love cardamom very much and use it often.

[Fragrant,]

... with Jamaican pepper is not closely familiar only by ear ... Very hot? Taste-aroma strong?

Fragrant, or Jamaican, pepper - dried unripe fruits of an evergreen tropical tree - medicinal pimento. These fruits are berries: at first they are blue-green in color, after drying - rough brown peas are 2-3 times larger than those of black pepper, containing up to 4% of essential oil. Allspice has a spicy smell, pungent taste and resembles a mixture of black pepper, cloves, nutmeg and cinnamon. Homeland - the islands of the Caribbean. Cultivated in India, Central and South America (mainly in Brazil), Cuba and Jamaica. It goes on sale in the form of peas and ground. Whole peas are added to meat soups, marinades, sauces for meat (less often in fish dishes) and removed from the dish before use; it gives flavor to grilled meat, especially game. Allspice is slightly soluble in water. In ground form, allspice is added only to confectionery dough (gingerbread, cookies, muffins) as one of the components of spicy mixtures.


Allspice

🔗

[ELa_ru]

ELa_ru Thank you, I know fragrant, it seems that it was not in short supply in Soviet times. And it's in the recipe
I was just in a hurry with the answer and didn't get my bearings: for some reason, Sichuan pepper was in my thoughts about him and asked ...

Nagira, how delicious you describe everything! I really like the abundance of interesting information about each component in the recipe. I immediately want to buy it home.
You tell your stories with such warmth. I there in your Temko about "steppe tea" shared my emotions. It rolled over, izin ... Thanks for the recipe.
About Katarzhinka. So my dough ended. There was an urgent need to take something to the church. Well, how can you not boast. The result is soft gingerbread. I will knead again. Here's how to stay until Christmas ?!

Aiguuu, thanks for the kind words, Sima!
About spices, herbs, roots, I can talk endlessly earlier in my recipes, I tried to write about their properties, but then such a long recipe turned out that I did not dare to talk about aromatic additives, to my great regret ...

How to resist - I don't know, I'm hiding away ... Or you can knead double triple serving

[Irisha]

I was just in a hurry with the answer and did not get my bearings: for some reason, there was Sichuan pepper in my thoughts Here ... I asked about him ...

Irisha, I discovered Sichuan pepper a year and a half ago, and since then I have it, like kubeba, in stocks all the time. I use them mainly in meat dishes, add them to marinades. And at my own peril and risk, I added a couple of cubeba peas and to the spice mixture for gingerbread.

Irina, I don't know if the wiki is right, but IMHO allspice and Jamaican are different peppers. I just went to crush a pea in a mortar, the aroma is different.
We have never met black cardamom either, I ordered this one in beans from Moscow, I only met ground in the city, the aroma is not the same.
You talk so deliciously, seductively about both spices and gingerbread. I also intrigued me with bitter almonds, so I’ll take it and come visit))). Fortunately, riding hours 12

Irina, I join the general choir, you talk so interestingly about herbs! I didn’t know about Sichuan pepper, but we’ll catch up with our joint efforts, what our years are!

[shoko11, Gala]

shoko11, Gala girls, thanks for the compliments very nice ...
shoko11, Elaru wrote everything about allspice correctly, it is also called Jamaican, since the main plantations are just there in my books about spices the same information.
And the fact that the description of the aroma of Ela and that of your crushed pepper do not coincide is not surprising
Such descriptions are usually made by certified hyperosmics ("sniffers"), their Bonnier points (olfactory receptors) are able to distinguish up to 2000 shades, while an ordinary person - about 290 ... ... sense of smell, up to 2000, oh, how far away ... and here on the forum there is a potential "sniffer" - Tanya-Zinger so who puts the fragrances into components ...
So don't worry, your peppers are probably fine.

GalaI want to try Sichuan

and the cubeb pepper is interesting

and long pepper (Piper longum)

and I also envy you - you can buy everything from Moscow without any problems ... I've been dreaming about matsis (nutmeg) for a long time, but it's a little expensive with shipping .. By the way, they sell black cardamom there ... 🔗