They are world-famous and inseparably tied to Christmas - Nuremberg Lebkuchen or gingerbread! These internationally-known delicacies were first baked by Frankonian monks, who created this sweet baked good as early as the 14th century.
Nuremberg's fame and tradition as the original home of lebkuchen is due to the fact that the former Free Imperial City was once located at the intersection of ancient spice and trading routes. Because the city was one of the most important trading centers in Europe, exotic spices like cinnamon, cloves, cardamom, nutmeg and foreign almonds were easily available. The secret recipes for Nuremberg gingerbread have been handed down from generation to generation dough is laid to prevent it from sticking to the baking sheet.
Since July 1, 1996, Nuremberg Lebkuchen are recognized in Europe as a "protected geographical indication" and have the right to bear the EU seal. The masterpieces of the gingerbread trade are the "Elisenlebkuchen", named after the lovely daughter of a master baker. Today, Elisenlebkuchen can contain no more than 10% flour and must have at least 25% nuts.
Most gingerbread producers try to make their packages as fine as their contents and pack lebkuchen in a wide variety of tins and trunks. The imaginative and nostalgic containers are coveted collector's items.
Lebkuchen is not only available during the Christams season, you can get it all year round!
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