Fall in love with popular fall spices
As the leaves change colors outside and nights turn from hot & humid to cool & crisp, fall’s famous spice blend takes center stage. Here, we will learn how to get the most out of the diverse, fragrant spices for which the season is known.
Perhaps the most well-known spice of the season, cinnamon is most popular in baked goods like Snickerdoodle cookies, but can be used in many other ways as well. This spice, made from the ground bark of a tree, is delicious when paired with squash, used in curries or added to our Iced Cinnamon Rolls.
Renowned in Asian cooking, this fragrant root brings a freshness to any dish it touches. During the fall, add it to a warm cup of tea or bowl of our Pumpkin Bisque with Sweet Ginger Cream.
It may sound like a blend of spices, but allspice is actually a dried, unripe berry typically ground into an incredibly fragrant powder. The spice combines the flavors of cinnamon, nutmeg and clove (the trait that gave it its name), and is popular in dishes like our Apple Pie.
Pumpkin Pie Spice
No discussion of fall spices would be complete without a mention of “pumpkin pie spice,” the ubiquitous blend found in pumpkin-spiced lattes. While the combination may vary, it typically features cinnamon, cloves, ginger and sometimes allspice. Besides the obvious pumpkin pie, it is delicious in things like our Spiced Pumpkin Donuts.