Smells Like Christmas
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Get ready to open a jar of Christmas because today we’re talking about Cinnamon, Cloves, Nutmeg, and Star Anise!
Pictured above: Cinnamon, Star Anise, Nutmeg, and Cloves.
When I have all of these spices together, it just transports me to a cozy world of baking, snow, twinkling lights, and cheer. There’s nothing like pulling a homemade apple pie or a batch of cookies out of the oven, and the resultant warm, comforting aroma that just fills the house up, am I right? It always makes me think of the holidays of my childhood.
But I digress. We all know these spices play together really well; let’s talk about them individually.
Cinnamon. There are over 250 types of cinnamon in the world. Who knew? The most common type that you’ll find on grocery stores in America is Indonesian Cassia cinnamon. In its whole form, the sticks are thicker and more loosely rolled than types like Ceylon cinnamon. It has a pretty intense flavor, so if you’re thinking of that cinnamon Christmas smell, you’re probably thinking of Cassia.
Hailing from Sri Lanka, Ceylon cinnamon is widely assumed to be the best type of cinnamon and is sometimes referred to as “true” cinnamon. This type is generally more difficult to find in stores and, unsurprisingly, more expensive. I have no awareness if I’ve actually tried it or not, but the flavor is said to be more mild and subtle with floral and citrus notes.
The cinnamon I like to use most falls a little more in the middle - I use Saigon cinnamon which is a type of Cassia from Vietnam (it’s sometimes called Vietnamese cinnamon). It is very fragrant and flavorful; sweet, with a little bit of spice. I get the whole cinnamon sticks and ground cinnamon in bulk and generally use the Frontier Co-Op brand for all my spices.
Does it really matter what type of cinnamon you use? Not really. You use whatever type you enjoy! I use cinnamon in lots of recipes, from my French Toast to Apple Pie, Snickerdoodles, and I even put a dash of it in a chocolate breakfast smoothie. The possibilities are endless!
Star Anise. This star-shaped spice has a slight licorice-like flavor, and hails from southwest China and Vietnam. It is often used in Chinese, Malay, and Indonesian cuisines, and also used in a few Indian dishes such as biryani and masala chai. (Note to self: make a chai tea mix). We keep it in bulk and fill up a jar as necessary. I haven’t used it in many recipes (yet) but it definitely has a place in my kitchen, especially when making fall favorites such as spiced cider or mulled wine. It’s also an essential ingredient in a flu-fighting superhero in our house, Elderberry Syrup.
Nutmeg. This Indonesian spice has a very distinct, strong taste. The outer coating, which almost looks like a web, is taken off and ground to make Mace, which is separate spice. The seed is then ground for the nutmeg we know. A little of this spice goes a long way, and too much can almost taste spicy. Because we only use a little at a time, Nutmeg is one of the spices that we get in bulk, in whole seeds, instead of ground. That way we don’t have to worry about the spices going bad in our cupboard. We have a little micro plane grater dedicated to nutmeg so it’s easy to just use as much as we need for things like French Toast or Green Bean Casserole.
Cloves. This warm, pungent spice is native to Indonesia, but is grown in India and Madagascar. You’ll find it commonly used in a variety of Indian dishes as well as in many baked goods and pies. You know that Pumpkin Pie Spice that everybody goes nuts for once autumn hits? This is one of the ingredients. Come to think of it, every other spice on this list is also an ingredient! The only addition you might need, for an extra bit of zing is some ground ginger. Like Star Anise, I haven’t used cloves for much in my kitchen (yet) but I always keep a jar in my pantry. I use it in mulled cider or wine, and it also makes a surprise appearance in my homemade spaghetti sauce.
