Bread seasoned with honey and spices could already be found in the diet of the ancient Egyptians, the Greeks and Romans as well as in that of some Germanic tribes. But this was in no way an everyday type of baked goods; there often seemed to be a religious significance as a sacrificial offering or burial gift; sometimes it was formed into plants, animals or humans. Honey cake also appeared among the Romans, but in a secular context, for example as a birthday gift or a luxury article. Lebkuchen was also eaten on different occasions or given as a present in the Middle Ages.
It can be assumed that honey cake, respectively Lebkuchen and the rites and customs associated with it showed a continuous development from Ancient Egypt through the Middle Ages and up into the modern period. Lebkuchen were in no way invented by monks in the Middle Ages, but have been eaten since then, with the taste being adapted to the times and developed further. It is also indicative for this continuity that the name Lebkuchen possibly dates back to the Latin “libum”. This is a word that corresponds to our “flat cake” (German: Fladen) in its basic meaning, but which was also significantly used for a (birthday) cake in Ancient Rome.
The name “panis piperatus”, that is “pepper bread” (German: Pfefferkuchen), appeared for the first time in Ulm in 1296. Just like the pepper cakes we know today, “pepper” here meant spices in general – from aniseed to cinnamon. Cities like Nuremberg, Pulsnitz, Ulm and Aachen became veritable important centres for Lebkuchen production in the Late Middle Ages and the early modern period since, thanks to their favourable geographic location on important trade routes, they had access to the coveted ingredients for Lebkuchen. Cane sugar had been known in Europe since the crusades but was, however, extremely expensive: 50g of cane sugar cost the equivalent of between 500 and 700 euros. Instead of this, honey was used for sweetening as a rule – as was the case with the Egyptians and the Romans.