Whether you’re cooking, baking or brewing, spices are a great way to add flavor, aroma and a sprinkling of holiday cheer to your foods and beverages! Read more about four spices commonly used during the holiday season:
- Cinnamon: Well-known for its place in sticky buns and pumpkin pie, cinnamon spice has been used for thousands of years for various purposes (in medicines, as a food preservative, etc.) and was once so highly coveted that it was used as currency. Cinnamon comes from the inner bark of an evergreen tree; the highest-quality true cinnamon is found in Sri Lanka and comes from the Cinnamomum zeylanicum tree. However, most of the cinnamon used here in the U.S. comes from Cinnamomum aromaticum or “cassia,” an evergreen tree native to Southeastern Asia.
Best uses for cinnamon: Spicing up baked goods and fruits, sprinkling on frothy beverages (such as hot chocolate or cappuccino), or as potpourri!
- Ginger: Derived from the root of Zingiber officinale (a perennial plant native to tropical climates in Asia), ginger spice has a recognizable “hot” flavor and strong aroma. Along with a kick of flavor, ginger provides nutrients, including vitamin B6, vitamin E, fiber, iron and manganese. Feeling a little queasy after indulging in holiday treats? Brew up a cup of ginger tea ““ this spice is well-known for its ability to soothe occasional nausea and stomach upset.
Best uses for ginger: One word ““ gingerbread!
- Cloves: Used for thousands of years in Indian and Asian cuisine, cloves are actually the dried flower buds of a tree native to Indonesia. Along with cinnamon and ginger, cloves are essential for holiday baking and cooking. However, it is important to use them sparingly ““ just a small amount of cloves is enough to impart a very strong, bitter flavor.
Best uses for cloves: Flavoring for chai tea, baked goods (pumpkin pie, gingerbread, cakes, etc.), glazed ham and more.
- Nutmeg: Nutmeg spice is derived from the hard fruit kernel of a tropical evergreen tree known as Mysterica fragrans (mace spice also comes from this tree’s fruit). Nutmeg production is a lengthy process ““ it can take up to nine years for this tree to bear fruit, after which the kernels are air-dried for up to two months. Kernels are then grated or shaved to make ground spice. A dash of ground nutmeg in your holiday dishes can add a warm and sweet (yet spicy) flavor.
Best uses for nutmeg: Pairs well with dairy, including cheeses, custards and other milk-based desserts and beverages. Also great flavoring for baked goods, vegetable dishes and stuffings.