In order to get the best out of spices one should preferably buy whole spices instead of ground because they keep their flavour and aroma for a much longer time. Some spices like cinnamon and ginger are acceptable ground because generally they are used more frequently.
Another important factor is the ratio of each spice in relation to the others. Some spices are so strong in flavour that only a little is used in order not to overpower the rest.
Let me show you the spices I used:
From top to bottom on the left side:
whole cardamoms (only seeds are used)
From top to bottom centre:
whole allspice (pimento)
who;e star anise
From top to bottom on the right:
ground coriander (I ran out of seeds)
cinnamon 2 Tbsp
ginger 1/2 tsp
(seeds only) 1/2 tsp
cloves 2 tsp
nutmeg 1/4 tsp
allspice 1/2 tsp
star anise 1/2 tsp
fennel 1/2 tsp
mace (blades) a generous pinch
coriander 1/2 tsp
pepper 1/4 tsp.
The first five spices listed are essential to the mix, but adding the others will really enhance the complexity of flavours. But if you do not fancy a particular spice you can omit it or substitute for one with similar taste, e.g. fennel seeds for aniseed.
To make up your batch of Lebkuchen spice put all the whole spices in a dry frying pan, after calculating and measuring,
and fry on medium heat for 2 to 3 minutes, stirring constantly. Take off the heat and allow to cool. When cool place in spice grinder or coffee grinder and grind to a fine powder. If the quantity is too small to be processed properly add the already ground spices like cinnamon and ginger to help with the processing.
I hope you enjoy making this, so you can create your own personalized Lebkuchen or Pfefferkuchen!