We know the seasons by their spices.
Warming, earthy, pungent and piquant—these spices signal fall to us as much as brilliant leaves and cooler climes. This season, we take a deep dive into spice with recipes that will make your palate sing—and your home smell enchanting! As we enter cold and flu season, you’ll be interested to learn about the benefits each of these spices stands to bring to your health, as well as your cuisine! Shop our vast spice selection in-store.
This chameleon spice is as at home in pumpkin pie as in Indian Masala. Use it to add a layer of warm, fall flavour to sweet and savoury dishes alike. High in antioxidants, cinnamon’s also been shown to help regulate blood sugar levels.
Ginger adds the perfect kiss of spice to citrus, apple and root vegetable recipes. Don’t limit yourself: think roasting, baking, juicing… Ginger is a centuries old home remedy for reducing nausea, pain and inflammation.
Earthy and pungent, turmeric’s flavour and colour are like no other. Use it to round out meat rubs and curries, or add vibrancy to seafood or grain dishes. Turmeric is famous for its anti-inflammatory and antioxidant benefits, which come from its main active ingredient: curcumin.
Black pepper adds heat and complexity to nearly any dish. Try a sprinkle on a citrus salad drizzled with honey, or a pinch in your chai tea. One of the best loved and most widely used spices in the world, it also boasts antioxidant, antimicrobial, anti-inflammatory, antidepressant and gastro-protective benefits.
Robust, with a hint of lemon, oregano is a signature of Mediterranean dishes and pairs well with garlic and olive oil and other mint family members: thyme, basil and marjoram. Oregano’s antimicrobial properties make it a good preventative strategy as we enter into cold and flu season.
Less is more with this brilliant piquant powder. Add bite to dry rubs, soups, seafood and egg dishes by the pinch or sprinkle. Used as a medicine long before it was used as a seasoning, cayenne is said to aid both digestive and circulatory systems.
Second in use only to black pepper, cumin is a hallmark of South Asian, Middle Eastern, Mexican and North African cooking. Smoky, nutty, earthy and aromatic, its an ideal way to add flavour (without too much heat) to gamey meats, bean and rice dishes, chilis and stews. Widely used for more reasons than its flavour, cumin also promotes digestion and reduces food-borne infections.
Pungent and slightly acidic, mustard adds a bright note to rich dishes like macaroni and cheese, creamy soups and fondues. Combine mustard powder with water and apple cider vinegar to make homemade mustard that you can flavour any way you wish. In addition to being an excellent condiment, mustard boasts antioxidants, healthy minerals and Omega 3 fatty acids.
Use chili flakes to add dimension to simple dishes, without making them overly spicy. Heat up infused oils, kick up broccoli rabe or elevate simple spaghetti with olive oil and garlic. Known to ease congestion, chili flakes are also an excellent salt alternative for those watching their intake.
Hot, sweet or smoked, paprika is ubiquitous in world cuisine as an ingredient and garnish for the distinct flavour and colour it brings. Delivering even more health benefits than it has varieties, paprika’s known for its digestion promoting, blood pressure lowering, antibacterial and anti-inflammatory properties, among others.
In either sweet or savoury dishes, a small amount of sweet, pungent nutmeg goes a long way, especially when fresh grated using a microplane. Nutmeg and its sister spice, mace, are used to treat stomach upset and pain.