Do you feel it? The air is cooling, the leaves are falling and the overpriced mochas, lattes, and macchiatos are ready to fill stores and coffee houses.
Fall is here; that means its time to pull out a whole new recipe repertoire in our kitchens. A new season is a new chance to try different dishes that accommodate the produce, weather, new color palette, and mood.
In the fall we start craving cozier, homier food. This means we can showcase a whole new set of cooking skills and warming flavors to treat our selves and our guests.
What we love the most about this season is that it entails a whole range of culinary pleasures filled with warmth and nostalgia. To celebrate the beginning of this joyous season we’ve selected 8 must-have seasonal spices that you NEED in your kitchen.
Nutmeg is a classic baking spice, perfect for spicing muffins, cakes, sweetbreads, and hot drinks. Nutmeg has a powerful flavor. Too much can overpower a dish. A rule of thumb: Taste dishes as you add it in until you’ve reached the desired taste.
Cinnamon is irreplaceable in fall baking. You might not know it but there are 3 different types of this delicious spice: Ceylon, Cassia, and Saigon or Korintje. How to know the difference?
Ceylon cinnamon, also known as “true cinnamon.” has a delicate sweet flavor while Korintje or Saigon Cinnamon has a darker complexion than tends to be bolder and spicier. And Cassia is slightly milder than Ceylon and has a noticeable spicy-warm flavor.
They are small but mighty. Cloves are sweet and warming, you can use them in citrus, apple, pear and chocolate desserts, or grind them up for homemade chai tea.
Anise seeds possess a sweet, licorice-like aroma while the taste is a bit fruity and warm. This licorice-like spice is a primary flavor in Angeletti, a butter cookie served at Christmas in Italy. Anise seed also makes wonderful biscotti.
This is a spice that yearns to be cinnamon, clove, and nutmeg, too, and as a result, it presents cooks with a unique flavor profile that hints at all three while declaring its own unique identity.
Green or Black Cardamom? When faced with a recipe that calls for cardamom, you may wonder which of the two you should choose. Green cardamom has a sweeter flavor; it is biting and fruity, it works equally well in both sweet and savory dishes, while Black cardamom is smoked over an open fire, which gives it a pungent smoky flavor that is deep and best suited for savory dishes.
Vanilla is a no brainer when we talk about baking. Pure vanilla not only has a delicious taste of its own; it also enhances other flavors. When talking about baking it is always better to use the real deal, synthetic vanilla extracts usually bake off in the oven.
The perfect combination of the best fall baking flavors; pungent, warm, and sweet aromatic and flavorful blend that you can use in much more than just apple pie. Our Apple Pie Spice is a little extra tangy as we use Cassia and Korintje cinnamon and extra aromatic cloves along with mace, and nutmeg. These flavors combine to deliver warmth and a delicate sweetness to your dishes.
Now that you have them in your kitchen, here are some delicious ideas to put them to good use!
These gluten-free doughnuts are even better than regular doughnuts. Cider doughnuts are a harvest tradition in autumn and now you can make a delicious batch right in your kitchen!
Perfect for breakfast, next to a warm cup of coffee. These muffins are gluten, dairy and refined sugar-free. They are made from a mixture of oats, coconut flour, and almond flour, sweetened with honey and a little palm sugar on top.
Wonton wrappers stand in for pie crust saving you the headache of rolling out dough, and apples provide tart balance to the sweet filling. You NEED to try this new take on a classic.
Just pumpkin pureé, spices, and coconut milk. This heavenly vegan pumpkin pie is made with arrowroot powder, an all-natural ingredient that is nutritious, and very lightweight; It sets quickly and is more resistant to overheating than cornstarch or regular flour. Give this B-E-A-UTIFUL pie a try!