Pumpkin Pie Spice Is Back!
We know, we know. It’s such a cliche but really, who can resist it? And let’s remember why we love it so much in the first place. All those warm spices coming together trigger such happy memories of apple pie, Grandma’s table, gingerbread, hot cider.
It starts with the basics – cinnamon, ginger, cloves, allspice, nutmeg.
Take it up a notch or two and see the magic start to happen – cardamom, pepper, fenugreek, coriander, ground chile, cumin.
Forget the sweet stuff; go savory! Chef Ouita loves roasted mushrooms with clove butter, nutmeg-scented moussaka, jerk seasoning with allspice.
Spiced syrup for Queenie’s Pickled Peaches
Seek out whole or ground spices in bulk at natural foods stores or online.
Invest in a small, inexpensive burr-style coffee grinder and reserve it for spices.
Ground spices are great for spice rubs, baking, sauces – anywhere you want a smooth texture and uniform flavoring throughout the dish.
Whole spices work best used in brines, hot bourbon toddys, syrups, mulled wine, soup stocks – anything really that calls for a slow simmer, marinade or steep.
Play around with different seasoning blends like ras el hanout, garam masala, Jamaican jerk or Berbere, and dishes like Moroccan couscous and Afghan qabuli pulao. Even Cincinnati chili!
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Sorghum Gift Box
Take your spiced creations to the next level with sorghum, the classic Kentucky sweetener! Made from cane juice freshly pressed every autumn and boiled down into a unique molasses. It’s full of vitamins and minerals and has a distinctive flavor profile ~ rich, sweet and slightly tangy all at once.
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