5 Fall “Super” Spices

by | Oct 5, 2020 | Article | 0 comments

When you think of the season of fall, what comes to mind?  For me, it’s cooler temperatures, colorful leaves and warm spices!  My imagination creates a clear picture for me including “smelling” the rich and tantalizing scents of warmly spiced dishes.  Those aromas are oftentimes magical at lifting my spirits.

Here are five flavorful spices that lend themselves nicely to fall seasonal cooking.  I use them regularly to build flavor profiles, lessen the need for added sugar and to help lower sodium.  I also appreciate that they consistently reach “super” status for their well-researched anti-inflammatory and antioxidant benefits and their ability to aid digestion, lessen muscle aches, help manage blood sugar and lower cholesterol.  Have these at-the-ready in your pantry and prepare to spice up your life.

5 FALL “SUPER” SPICES

Cardamom

 

Cinnamon

  • Flavor Profile: ranges from mild and sweet to slightly spicy; can be pungent, slightly woody
  • Uses: baked goods, stews, soup, curries, with pork, beef, squash, potatoes, fruit, hot cereal, yogurt, custards, pancakes and waffles, tea or chai, cider
  • Recipes:  Apple Crisp or Hot Apple-Cherry Cider

 

Ginger

  • Flavor Profile: slightly pungent, zesty, sweet; may have green, eucalyptus or lemony undertones
  • Uses: baked goods, marinades, salad dressings and vinaigrette, stir fry, curry, vegetables, fruit, poultry, pork, beef, fish and seafood, tofu, diary or plant milk, tea and chai
  • Recipes: Gingerbread Biscotti or Apple-Cranberry Chutney

 

Nutmeg

 

Turmeric

  • Flavor Profile: slightly pungent, earthy, sweet with scents of ginger and orange
  • Uses: marinades, chili, soup, stew, curry, fish, poultry, pork, tofu, fruit, cookies, cakes, pumpkin pie, yogurt, smoothies, nut butter, custards, dairy or plant milk, tea or chai
  • Recipes: Moroccan Lamb Tagine or Indian-Inspired Yogurt Marinade

 

 

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