Autumn is awash with the scents of cinnamon, nutmeg and cloves. From candles to lattes to desserts, these aromas infuse the fall season and signal a return of cooler weather. In traditional Ayurvedic cooking, these spices are considered ‘warm’ spices, as they generate heat in the body when they are consumed. This comforting category also includes mace, black cardamom, allspice, cumin and pepper, all of which are easily found in your local market. They are extensively used in sweets but also add depth to savory dishes. And as delicious as they are on their own, they complement one another as well, comingling in popular spice blends. Read on for delicious ways to enhance your cooking while staying warm and toasty, with these seasonal favorites.
Add Warming Spices to Sauces
One easy way to incorporate warming spices into your repertoire is by adding them to savory sauces for additional depth and flavor. Earthy cumin and fragrant red chile pepper are well-known ingredients in a wide variety of salsas and curries that span the globe. And of course, everyday black pepper is a common way to spice up sauces for pasta, meats and casseroles. Even flavors that are typically considered ‘dessert’ spices like cinnamon and cloves are welcome additions to a spicy mole or rich meat curry. And don’t overlook the subtle power of nutmeg to elevate the taste of a creamy bechamel or Alfredo sauce.
Get the Recipe: Lemon Spinach Fettucine Alfredo with Fried Sage
Consider Warm Spices for Meat Dishes
In Indian cuisine, warm spices are frequently used with red meat as they impart a deeper flavor and aroma to the dish. Cinnamon, cloves, cumin and pepper are all fragrant additions to curries, soups and stews featuring lamb or goat meat. Adding whole warm spices to the start of a slow-cooking stew is a great way of infusing the broth, like in this Short Rib Massaman Curry recipe. When using ground spices, a store-bought blend can add multiple flavor elements at once, without the need to purchase individual spices. One popular Indian blend, garam masala, is a combination of warming spices used in quick-cooking Indian vegetable dishes as well as adding depth to slow-roasted meat curries like Lamb Rogan Josh.
Get the Recipe: Lamb Rogan Josh
Make Warm Spice the Star of Desserts and Pastries
Warm spices are a cozy complement to the sweetness of desserts year-round, but they are particularly welcome in the fall and cooler months. Cinnamon, cloves and allspice are well-known pantry staples lending their signature seasoning to apple pie, gingerbread and cinnamon rolls. And lesser-known cardamom, a key component to Chai tea, lends its floral aroma to treats such as Cardamom Sugar Cookies and Spiced Strawberry Pie. To experiment with showcasing a single spice, try adding your favorite to a simple sugar glaze for cake or pastries, like in this delicious pound cake recipe.
Get the Recipe: Brown Butter Pound Cake with Nutmeg Glaze
Tips for Using Warm Spices in the Kitchen
For more guidance on how to use Warm Spices in the kitchen, we spoke with Chef Chintan Pandya of Dhamaka in New York City. With a cooking style described as “Unapologetically Indian”, Chef Chintan brings quality spices to the forefront of his recipes. And no matter what style cuisine you’re cooking at home, these tips will result in maximum flavor while warming you up.
- Use Freshly Purchased Spices – Chef Chintan recommends that you buy in small quantities that you will use quickly, never buying spices in bulk, as they lose flavor over time. Dried spices do not have an indefinite shelf life. If they have sat in the pantry for more than 6 months, it’s best to toss them out.
- Store Properly – Air is the enemy of freshness when it comes to whole and dried spices. Whenever possible, use vacuum sealed containers to extend the life of your spice cabinet.
- Cook with both Whole and Ground Spices – Both versions have their place in the kitchen. Chef Chintan prefers to use whole spices at the start of cooking where they will have time to infuse their flavor into the dish, and ground spices at the end for maximum impact.
- Toast and Grind at Home – Toasting your spices at home brings out the essential oils, intensifying the flavor and complexity. If you’re using the spices in powdered form, make sure to wait until the spices have cooled down before grinding.
- Use Spice Blends – Spice blends are a great way to add several warm flavors at once without having to purchase multiple containers. Tangy Chaat Masala is Chef Chintan’s go-to, adding warm spice to anything raw or cooked.
- Add to Hot Beverages – Floral Chai tea and festive Mulled Wine are great ways to include warming spices in your fall menu. Even a simple cinnamon stick adds a sweet warmth to hot tea or coffee.
