12 Must-Have Holiday Spices to Keep in Your Pantry
Want to bump up your holiday baking? We talked to the experts at The Spice House about what spices and herbs are best to use this time of year.
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According to Alex Wilkens, Operations Manager at The Spice House, “the holiday season is definitely cardamom season.” This spice is aromatic. It starts crisp and finishes with a bit of heat—almost like ginger. You’ll find it in many Scandinavian-style bakes like this pistachio-cardamom cheesecake or used in homemade bread to give it a bit of wintry warmth.
What would the holidays be without ginger? It’s the star of the show in the quintessential holiday bake: gingerbread. However, if you want to add an extra pop of ginger to your bakes, go beyond the ground ginger option and try crystallized ginger. This sugared variety adds texture, flavor and sweetness to our Test Kitchen’s favorite yule log cake.
If most cinnamon is a bit too spicy for you or you just don’t want it to overpower other flavors in your go-to recipes like these tempting cinnamon rolls, Alex recommends Korintje cinnamon. “For the more reserved among us we always recommend Korintje cinnamon which has a similar sweet meets heat profile, just dialed down,” he says.
Cloves are a love-it-or-hate-it kind of spice. According to Alex, that’s because many people go overboard with them. But he says don’t swear them off entirely. “They add extraordinary floral depth and character.” But the secret is to add very little. “As soon as you can taste them, you’ve gone too far.” So this holiday, keep using cloves, but be precise in your measurements and be careful not to overdo it.
Rosemary is a great herb to use all year round, but its slight pine flavor makes it an apt ingredient for the winter months. Use this herb in dinner rolls for Christmas or even add a sprinkling to your shortbread.
Urfa Biber Chiles
Alex says that Urfa Biber chiles, a cousin of Aleppo pepper, are his secret holiday ingredient. “If you have any deep, dark secret recipes that are loaded with chocolate, sprinkle in some Urfa Biber chiles and don’t say a word,” he says. “Mixed into a double chocolate brownie, these slightly oily, slightly salty, slightly fruity chiles deliver just enough heat to remind you that you belong at the grown-up’s table this year.” We recommend using a dash of these chiles in our favorite dark chocolate recipes.
Some folks might think that pumpkin spice is overdone, but Alex says don’t sleep on this popular blend of cinnamon, nutmeg, ginger and clove. He says the trick is to use it in non-traditional applications. Try it mixed into your favorite caramel corn recipe.
When it comes to baking spice blends, we’re all familiar with pumpkin pie spice with its cinnamon, clove and ginger. This holiday season, put down the pumpkin spice and pick up an unexpected but very fitting blend: Garam Masala. This blend has all the warming spices you love this time of year: cardamom, ginger, cinnamon and nutmeg. “It makes perfect sense to try it in your cookies, brownies or pancakes,” says Alex.
Mulling spices—a blend of cinnamon, allspice, cloves and other flavors—are the perfect way to amp up any wintry drink. Simmer cider or wine with this mix for a treat that pairs perfectly with cozy slippers and a Christmas movie marathon.