I have no idea how to pronounce this, just know that it is the spice blend used for making pfeffernuse.
INGREDIENTS
2½ tbsp ground cinnamon
2 tsp ground cloves
½ tsp ground allspice
½ tsp ground coriander
½ tsp ground green cardamom
½ tsp ground ginger
½ tsp ground star anise
¼ tsp ground mace
¼ tsp ground nutmeg
INSTRUCTIONS
Combine the spices together and store in an airtight jar in a cool, dark place for up to one year.
For superior flavor results, grind these spices from toasted and freshly ground whole spices. Simply heat a dry skillet over medium heat and toast the spices in it until very fragrant. Be careful not to scorch the spices or they will become bitter. Using the freshly ground blend within a few days is optimal.
Note: if you're having trouble finding mace, you can substitute an equal amount of nutmeg; mace is the ground shell of the nutmeg seed so it works very well.