or - the 'Why' of Fall Flavors
As All Streets Gourmand has thought quite a bit about Thanksgiving this month, we inevitably fell upon the question of, “What are the fall flavors?” “What about them makes it so?”
Today, and thoroughly contemporaneous, pumpkin spice flavors will kick off the season. Purveyors try to be some of the ‘fashionably first’ in the market - your coffee shops, restaurants, donut shops, etc. We are all then very much aware of the season’s manufactured ‘start’. But, why is pumpkin spice even associated with the Fall? And what of the other flavors we associated with autumn?
ASG will explain a bit, adding commentary through-out. We’ve also arranged this list by our order of preference and popularity - again, we did some research, but this is not meant to be scientific…
Pumpkin Spice
ASG had to think about this one: do we actually know what pumpkin spice is? Well, it’s a spice blend composed of allspice, cinnamon, cloves, ginger, mace and nutmeg. This of course pairs well with baked goods - breads, cookies, muffins, and pie. As you know, it goes well too as a flavoring for coffees and teas.
Nutmeg
This is a classic holiday spice and for good reason. It adds a warm, spicy flavor on the tongue, and some associate it with sweetness. The historian vlogger, Townsends, really turned me onto it during the pandemic. Nutmeg pairs so well with so much - especially if you’re looking for that little something extra. I like to add it in some (not all) starchy foods. Of course it goes well with baked goods like pumpkin spice. It goes well in poultry and some veggies dishes (like baked carrots or baked squash).
Cloves
Cloves are a strong, spicy aromatic that is commonly used in baked items. It goes very well with baked ham - in fact, I don’t really like it without cloves. Cloves go excellent in coffees and teas. I also like it as a gum - if you can find it!
Star Anise
Star anise has a tangy, bitter fennel-like flavor. It is commonly used in many Asiatic dishes, like stir fry dishes and soups. It goes well with braised meat dishes. It is part of mulling and canning (or processing) recipes, so I’ve become quite familiar with it. It can also be used with fresh fruits, like pears and apples.
Ginger
Ginger almost didn’t make the list. ASG finds ginger an essential part of everyday cooking. We use it a few times a week.
But, we do appreciate that ginger is a comforting and health-inducing element to many a dish. For those that aren’t aware, ginger is a key ingredient to overcome illness in Asiatic dishes.
For the Fall, ginger is of course a common ingredient in baked breads, cookies (Gingerbread Men and Women), and of course the ubiquitous gingerbread houses that we all love to put together this time each year. Coffee and teas are a natural hit with ginger. Ginger, marmalade and honey tea is the best this time of you.
Cinnamon
Don’t need to be too detailed - we all know cinnamon. Again, this warm, toasty flavor notes well for the cinnamon. We believe that there are these certain spices that instantly, physically warm your body. Of course cinnamon goes with much of the fall season’s offerings - from baked goods, meats, to fruit pies.
Smoked Paprika
We added this. After looking through a half-dozen sites for this article, only one had this listed. We thought it would be on each one. This spice originated in the west of Spain and is something found under that name - ‘pimenton de la Vera’. This adds a smoky element to meats and rice dishes. You see a trend here on why it is adopted as a ‘Fall’ flavor.
Sage
Sage is an aromatic leaf with a very earthy, subtle aroma (depending if fresh or dried) - it works well with many root and squash vegetables. Soups and pastas also benefit. ASG would love to use more of it in pork or poultry - but, being honest, we typically screw it up. We need to find that penultimate dish to use it in.
Turmeric
Turmeric as we all know is a healthy spice with anti-inflammatory properties. It is described as an orange and ginger taste - but I feel it is more tart and ginger-y than anything else.
Mulled Spice
Mulled spice is another spice blend - with a mix of the warmest elements that bring it when needed.
It is a mix of cinnamon, cloves, allspice, nutmeg, star anise, peppercorn, cardamom and (sometimes) dried fruit. In California, we typically see it come with orange rind - this giving it that distinctive orange and pepper flavor. It is perfect for Fall nights as a mulled wine. But mulling can be added to hot cocoa and any drink you can think of.
We saw it mentioned that mulled spices could be used in a vinaigrette - that sounds delightful.
Conclusion
We associate these spices with the season, because they’ve established, over hundreds of years, a warm richness to the season. It evokes in us feelings of coziness - and aligns with the changing of the season, where we want to feel that warmness on the inside.
There are cultural influences that lend itself to our own personal experience.
Over time, we associate these spices with the Fall - they become powerful triggers for us in our memory. This instigates nostalgia.
Now, think of ways to enjoy these scents and tastes in new ways - it doesn’t always have to be food. There are so many aromatic candles, oils and holistic items that can have you using these healthy scents to your benefit. For example, a clove essential oil can be quite stimulating in the morning in the form of a candle.
Ginger oil can be quite soothing on your skin right before bed. Putting an appropriate oil on your arms and on your temples may help you drift off to sleep.
Of course there are other common spices, so let us know which ones you look forward to this time of year.
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