Spice of Life Part VI Pumpkin Spice

Description:
This fragrant spice blends together cinnamon, ginger, nutmeg, cloves, and allspice. In the beginning it was used pretty much exclusively to give flavor to the somewhat bland pumpkin being used in pies, but when McCormick’s began selling it commercially in the early 1950s the name got shortened to pumpkin spice and it began to see a wider range of uses.

With the blend made more convenient, people began to put it into other foods as well as beverages. As well as pies, you can use pumpkin spice in cookies, cakes, vegetables, stews, and fall soups, such as squash soup. It’s delicious sprinkled on oatmeal, or used in pancakes.

To make your own pumpkin spice, combine ¼ cup of ground cinnamon with 2 tablespoons of ground ginger, 2 teaspoons of ground nutmeg, 2 teaspoons of ground cloves, and 2 teaspoons of ground allspice.

History:
Like the spices used in this blend, pumpkin spice got its start with the Dutch East India company when it was known simply as “mixed spice.” Cookbooks from the late 1700s included it as an ingredient for pumpkin pie.

In 1934, McComick introduced the blend as “pumpkin pie spice” since it was intended to enhance the flavour of pumpkin pie. In the 1960s the name was shortened to pumpkin spice. In the 1990s, other coffee companies began to experiment with adding pumpkin spice to their coffees, but it wasn’t until 2002, when Starbucks created their Pumpkin Spice Latte that pumpkin spice hit its stride.

By 2015 people had become obsessed with pumpkin spice and it began to dominate the fall season in everything from scented candles to take-out coffees. By 2018, pumpkin spice was a $600 million industry.

Medicinal Uses:
The spices that make up pumpkin spice have been shown to be beneficial to your health: cinnamon is excellent for balancing blood sugar levels; ginger is highly anti-inflammatory and supports immune health; nutmeg and cloves are rich in antioxidants, plus they have anti-viral and anti-microbial actions; and allspice has anti-bacterial and anti-cancer properties. However, when pumpkin spice is used as flavoring in lattes or processed foods there are often artificial flavors, sugars, and fats that are added.


Recipes:

Pumpkin Spice Latte

Ingredients

1 1/2 tablespoons sugar
2 tablespoons pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 cup (4oz / 115g) strong brewed coffee
1/2 cups (4oz / 115g) milk

Instructions
Add all ingredients to a saucepan.
Stir and bring to a simmer.
Pour into a mug.
Decorate with freshly whipped cream and a sprinkles of pumpkin pie spice or cinnamon.


Libby’s Pumpkin Pie

Ingredients
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
1 can (12 fluid ounces) evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Step 1 Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Step 2
Pour into pie shell.
Step 3
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.
This is the recipe my family traditionally uses, taken right off the back of the can’s label.

Spice of Life Part V Allspice

Description:
Allspice, also known as Jamaican pepper, is the dried fruit of the Pimenta dioica plant. The fruit is harvested when it is green and unripe and traditionally dried in the sun. Once dry, the fruit is brown and looks like large brown peppercorns. It comes from the West Indies, southern Mexico, and Central America and can be found in both dried fruit form and as a powder.

It is a pungent, aromatic spice that seems to embrace a combination of nutmeg, cloves, ginger, and cinnamon. In fact, that’s how it got its name. Whether in kernel or powdered form, it should be stored in a cool, dry place.

Allspice is an essential ingredient in Jamaican jerk seasoning. It’s used to flavor stews, meat dishes, and tomato sauce. You can also find it in pickling spice, spiced tea mixes, cakes, cookies, and pies. Food producers use it in ketchup, pickles, and sausages. Many patés, terrines, smoked and canned meats include allspice.

History:
Allspice comes to us from the Caribbean. Christopher Columbus discovered it during his second voyage and, thinking it was pepper, named it pimiento (Spanish for pepper). It was introduced to Europe and the Mediterranean soon after, although it only became popular in England where it became known as allspice because it seemed to be a combination of spices.

Jamaican allspice is considered superior to any other, but today it is also grown in Guatemala, Honduras, Mexico, Tonga, and Hawaii.

Medicinal Uses:
Allspice contains an oil called eugenol, which produces a warming effect. During the Napoleonic war, Russian soldiers would put allspice in their boots to keep their feet warm. As well as the warming effect, allspice also has a mild anesthetic, which makes it valuable as a home remedy for arthritis and sore muscles when used in a poultice. It can also be applied directly to the affected area for muscle pain and toothaches.

It has been used for indigestion, intestinal gas, abdominal pain, vomiting, diarrhea, fever, colds, high blood pressure, and diabetes. Allspice tea can be used to treat nausea or settle an upset stomach. Eating more allspice can be a low-risk treatment for easing the symptoms of menopause.


Recipes:

Wassail

Ingredients:
4 quarts apple cider
2 quarts orange juice
1 quart cranberry juice
2 cinnamon sticks
12 allspice (whole)
18 cloves (stuck into 1/2 a large orange)
1/2 cup(s) brown sugar (or to taste)

Instructions:
Bring all to a vigorous boil for 5 or so minutes then reduce to low simmer for 45 minutes to 1 hour. Sprinkle ground nutmeg and cinnamon on top of the finished Wassail. This is much better the next day when spices have blended and mellowed.


Jerk Chicken

Ingredients:
1 onion, coarsely chopped
1/2 cup chopped scallion
1/2 teaspoon dried thyme
1 teaspoon kosher salt
2 teaspoons sugar
1 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
1 small hot pepper, seeded, finely chopped
2 tablespoons soy sauce
1 tablespoon cider vinegar
1 tablespoon vegetable oil
1 whole chicken, cut into 8 pieces

Directions:
Combine all ingredients (except chicken) in a food processor, and process until a smooth puree forms.
Put chicken in a large bowl and pour marinade over. Stir chicken pieces to coat completely; cover and marinate at least 6 hours or up to overnight in the refrigerator.
Prepare a gas or charcoal grill on medium heat (350 F to 375 F) for direct/indirect grilling.
Remove chicken from jerk marinade. Place chicken skin-side down on the direct side of the grill.
Cover and cook for 15 minutes until the skin is charred and crisp, controlling any flare-ups on the grill. Turn the chicken over and move to the indirect side. Close the lid, and cook an additional 10 to 20 minutes, removing pieces as they become done.

Oven Method:
Jerk chicken is best done on the grill, but if this isn’t possible you can cook it in the oven (although the taste will be milder).
Prepare marinade and chicken as above.
Preheat oven to 350°F. Place chicken pieces in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 40-50 minutes.

Spice of Life Part III Ginger

Description:
Ginger got its name from the Sanskrit word srngaveram, which is a description of the root meaning “horn body.” Ginger grows best in warm, humid climates. Mature plants are typically 2 to 3 feet high with long spikey leaves and yellow flowers. Harvesting is done by simply lifting the rhizomes from the soil. The rhizomes vary in colour from dark yellow to light brown.

Ginger has a slightly biting, peppery taste. It can be used in both sweet and savoury dishes. It’s used in curries, baking, sauces, breads, drinks, and soups, and is excellent in meat, vegetable, fish, and poultry dishes.

Fresh ginger can be substituted for ground ginger at a ratio of six to one, but the flavours differ slightly. Ginger comes fresh, dried, pickled, preserved is syrup, and crystallized. Fresh it can be chopped, sliced, crushed, or cut into matchsticks. Powdered ginger is typically used in baking.

History:
Ginger has been cultivated in tropical Asia for over 3,000 years. Although its exact origins are unknown. it’s believed to have originated in Southeast Asia and was one of the earliest spices to be exported to Europe. It was valued for its medicinal properties as much as for its culinary purposes in China, Ancient Greece and Rome, the Middle East, and the Mediterranean.

The Spanish took it with them to the West Indies where they established a flourishing ginger trade between Jamaica (under Spanish rule) and Europe. Both raw and preserved ginger was a big import into Europe during the Middle Ages. By the 14th century, a pound of ginger cost the same as a sheep in England.

Today, India is the largest producer of ginger.

Medicinal Uses:
Ginger has been used in folk medicine since ancient times. Sweetened with palm tree juice, it was used in Burma to prevent the flu. In Japan it was used to help the circulation of blood. In India it was made into a paste and applied to the temples to relieve a headache

In more modern usage, the most common medicinal use for ginger is to relieve nausea and vomiting. This includes everything from morning sickness to sea sickness. It also has anti-inflammatory properties that are effective for pain relief and reducing swelling and discomfort from osteoarthritis and rheumatism. A little ginger can help alleviate a unsettled stomach when you’ve overindulged. It’s also effective to combat a cold or flu because it’s a natural diaphoretic, which means it will make you sweat. Some studies also indicate it might be effective in lowering glucose levels in Type II Diabetes and encourage weight loss.

But although it’s recognized as safe, ginger can also have several adverse effects. If you find you’re allergic to it you might end up with a rash. It can also cause heartburn, especially if it’s taken in powdered form. It can also adversely affect people with gallstones and interfere with blood thinners.


Recipes:

Ginger Hot Toddy

Ingredients:
2 cups water
1 1/2-inch piece ginger root, thinly sliced
4 cloves
1 lemon, halved
4 tbsp honey or maple syrup
2 ounces rum or whiskey
Lemon slices, as garnish

Instructions:
In a medium saucepan, add water, ginger root slices and cloves. Squeeze lemon juice into the saucepan, adding lemon halves into the liquid. Bring to a boil over high heat, and then reduce to medium heat for a gentle boil. Cook for 10 to 20 minutes. Strain into two mugs; add 2 tbsp honey or maple syrup and 1 ounce rum or whiskey to each mug. Garnish with lemon slices and serve.


Old Fashioned Gingerbread

Ingredients:
2 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ tsp cloves
½ cup soft butter
¾ cup molasses
1 egg
1 cup boiling water

Instructions:
Preheat oven to 350 F
Grease and flour a 9 by 5 loaf pan (or line the pan with parchment paper.) *
Sift together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake 50-55 minutes, or until loaf springs back when lightly touched.

*Add some extra sugar and spice to the flour before sprinkling it in the greased pan to give the bread a little extra flavour.

Spice of Life Part II Cinnamon

Description:
This delicately fragrant, brown spice has a warm, sweet flavour. Cinnamon is native to Sri Lanka, Burma, and the Malabar Coast of India, and is also grown in South America and the West Indies. It comes from the inner bark of the Cinnamomum tree. The outer bark of the tree is peeled away from the branches and the inner bark is rolled into quills, about one inch in diameter.

It comes to us dried, either rolled into sticks or ground into powder and is best kept in an airtight container in a cool, dark place. In Europe it’s mainly used in sweets, and in the Middle East it’s used in meat stews, especially those made with lamb.

It’s used in cakes, puddings, cookies, and bread, and can also added to meat and game stews, vegetables, stewed fruit, and curries. It can be sprinkled in coffee or tea and is delicious in hot chocolate.

History:
Cinnamon is one of the oldest known spices, dating back as far as Ancient Egypt where it was used in embalming and religious ceremonies. It was brought to Europe by Arab traders who kept their source a secret in order to protect their control over it. Because cinnamon was transported via land routes that were difficult to traverse, it was very expensive. Its high cost made it into a status symbol in Europe. Along with being a sign of wealth, cinnamon was also popular because of its ability to preserve meat in the winter.

It was the most profitable spice in the Dutch East India Company trade, so much so that in the 17th century they seized the island of Ceylon from the Portuguese and then arranged to have the cinnamon sources along the coast of India destroyed so they could keep a monopoly on it. The French later seized Ceylon from the Dutch, then England seized it from the French. At that point other countries found it could be easily grown in other tropical climates, thus breaking the monopoly.

Medicinal Uses:
Medieval physicians used cinnamon in medicines to treat coughing, hoarseness, and sore throats.

Cinnamon is rich in antioxidants, which have anti-inflammatory properties that help protect against disease. Its pre-biotic properties promote gut health and help fight bacterial and fungal infections. There is some evidence that suggests it can help lower blood pressure, and it has proven effective in lowering blood sugar levels in type 2 diabetes.

Recipes:

Mexican Hot Cocoa

Ingredients:
1 cup unsweetened cocoa powder
1 teaspoon ground cinnamon (plus more for garnish)
1/4 teaspoon fine sea salt
1 pinch cayenne pepper
3 cups milk
2 tablespoons honey
1 finely grated orange zest
1/4 teaspoon vanilla
1/4 cup heavy cream
1 tablespoon honey

Directions:
In a medium saucepan, whisk together cocoa powder, cinnamon, salt, and cayenne. Whisking constantly, add milk in a thin stream until combined. Whisk in honey and orange zest.
Heat over medium, whisking occasionally, until mixture is steaming and bubbles start to appear on the sides of the pan. Remove from the heat and whisk in vanilla.
In a medium bowl or the bowl of a stand mixer fitted with the whisk, beat cream and on medium speed until cream is softly whipped.
To serve, divide cocoa between 4 mugs, top each with 1 tablespoon whipped cream, and sprinkle with cinnamon.


Cinnamon Chicken

Ingredients:
1 1/2 cups dry sherry
1 teaspoon cinnamon
1/2 cup honey
1/4 cup lemon juice
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 frying chicken, 2 1/2 to 3 pounds, cut into pieces
2 tablespoons vegetable oil

Directions:
First make marinade.
In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.

To cook, preheat the oven to 350 degrees.
Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
Bake about 20 minutes and serve.

Spice of Life Part ITurmeric

Okay, here’s the thing. Normally I do my non-fiction posts on my writing blog, but considering the subject matter, I figured it fit better on this one. The problem is, I already introduced it over on My Writing Journal so my followers over there were expecting it. The solution to this conundrum was obvious – I’ll post it on both blogs.

So here for your reading pleasure is the first in my series on spices. They’re in no particular order and the series will run until I get bored with it. LOL

Hope you enjoy.

Description:
This brilliant golden yellow spice, also known as Indian Saffron, is available in fresh, dried, or powdered form.

It adds a mild aroma and distinctive yellow colour to foods. It has a warm, slightly bitter taste like black pepper and is most often used to flavour or colour mustards, butters, and cheeses. A member of the ginger family, turmeric comes from the underground rhizome of the plant and is essential to curry powder.

Turmeric can be used to enhance many foods such as pilafs, poultry, fish, pickles, chutneys, deviled eggs, bean and lentil dishes, and vegetable dishes, especially cauliflower and potatoes. It also makes a flavourful tea or latte.

History:
It was first used in Southeast Asia as a dye to colour the robes of monks and priests yellow. The use of turmeric as a culinary spice dates back almost 4,000 years to India, where it also had some religious significance. It spread to China, Africa, and Jamaica, and Marco Polo described it as exhibiting qualities similar to saffron. It has a long history of medicinal use in South Asia, and is believed to be one of the ancient Persian yellow spices associated with sun worship.

Medicinal Uses:
In the last few years turmeric, or more precisely its main component curcumin, has been gaining popularity for its medicinal benefits.

Curcumin is known for its powerful anti-inflammatory properties and is often used to relieve osteoarthritis. It’s also an effective aid in the treatment of depression, type 2 diabetes, lowering cholesterol, and relieving PMS symptoms. It has been used in headache treatment, especially for migraines, and one study has shown it can help ward off heart attacks in those who’ve had bypass surgery. Turmeric tea can also help ward off a variety of viruses, including the flu and COVID-19

Recipes:

Golden Milk Turmeric Tea
(for health benefits)

Ingredients:
1 cup unsweetened non-dairy milk, preferably coconut milk beverage or almond milk
1 (3-inch) cinnamon stick
1 (1-inch) piece turmeric, unpeeled, thinly sliced, or 1/2 teaspoon dried turmeric
1 (1/2-inch) piece ginger, unpeeled, thinly sliced
1 tablespoon honey
1 tablespoon virgin coconut oil
1/4 teaspoon whole black peppercorns
Ground cinnamon (for serving)

Directions:
Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns, and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until flavours have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

Golden milk can be made 5 days ahead. Store in an airtight container and chill. Warm before serving.


Spiced Jasmine Rice Pilaf

Ingredients:
2 tablespoons olive oil
½ medium onion, finely chopped
½ small fennel bulb, finely chopped
¼ cup coarsely chopped fennel fronds
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
¼ teaspoon ground coriander
¼ teaspoon ground turmeric
1 cup uncooked jasmine rice
1½ cups low-sodium chicken stock
¼ cup chopped unsalted, roasted almonds, divided
2 tablespoons coarsely chopped fresh cilantro

Directions:
Heat oil in a medium saucepan over medium-high. Add onion, fennel, and garlic, season with salt and pepper, and cook, stirring often, until onion is softened and translucent, 5–8 minutes. Add coriander and tumeric and cook, stirring, until fragrant, about 30 seconds. Add rice and cook, stirring often, until some grains are translucent, about 3 minutes.

Add stock, season with salt and pepper, and bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and liquid is absorbed, 12–15 minutes. Remove pan from heat and fluff rice with a fork. Cover with a clean kitchen towel, then lid. Let sit 10 minutes.

Stir in fennel fronds and half of almonds. Top with cilantro and remaining almonds.

Serves 4