Keep your kitchen cozy and warm with wonderful fall spices and a few helpful tips.
Taste of Home
Toasty cinnamon, spicy clove, pungent ginger—these are some of the fall spices that make you wish for crisp days, rustling leaves, baked goods fresh from the oven and hearty soups and stews. But which spices should you use when? Find out which spices make poultry, cakes, meats and veggies really shine—and your kitchen smell delicious!
Shutterstock / Dani Vincek
Available whole or ground, allspice combines the flavors of cinnamon, nutmeg and cloves. This spice complements stews, carrots, pork or poultry, squash, cakes, cookies and some breads.
Don’t have allspice on hand? Try this 1-teaspoon-sized substitution: 1/2 teaspoon ground cinnamon + 1/2 teaspoon ground cloves
With its mildly-sweet-to-bittersweet flavor, cinnamon is a nice addition to baked goods like coffee cake and crumbles as well as stews, curries, fruit, squash, oatmeal, pork and beef.
Found both whole and ground, cloves go well with sweet breads, carrots, onions, potatoes, chocolate and fruit.
Shutterstock / Besjunior
The warm, sweet and spicy flavor of nutmeg enhances baked goods like pies and custard as well as white sauces, spinach and squash. It can be bought whole or ground. Grate fresh nutmeg for the best flavor.
Pumpkin Pie Spice
Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves, allspice and mace that’s great in pumpkin dishes, squash or baked goods like cookies, muffins and bread—and of course pie.
Don’t have pumpkin pie spice on hand? Try this 1-teaspoon-sized substitution: 1/2 teaspoon ground cinnamon + 1/4 teaspoon ground ginger + 1/8 teaspoon ground nutmeg + 1/8 teaspoon ground cloves or allspice
Generally sold whole, star anise is actually the fruit of an evergreen tree native to southern China. It adds a subtle licorice flavor to soups, stews, braised meats, sauces and some baked goods.