10 Spices perfect for Autumn
 

Turmeric 

Known as the queen of spices - turmeric is the primary ingredient for curry powder. It has excellent inflammatory properties and will prevent you from getting the first autumn cold. Add organic turmeric to tea, lattes, cakes, muffins, pancakes, soups, sauces and stews. 

Ginger

Ginger originated in India and South East Asia. Its root can be used fresh or as ginger powder. It has a very fragrant, zesty, fresh flavour. It can be used for both savoury and sweet dishes, bakes, desserts and drinks. Organic ginger is packed with antioxidants and has excellent health benefits, including nausea relief, reduced bloating and gas, and fighting free radicals, as well as anti-inflammatory properties.

Cinnamon

Cinnamon powder is made from the bark of tropical, evergreen trees. Cinnamon sticks are pieces peeled off of the inside of the bark of the tree. Cinnamon has a very warming flavour. There are many reasons why you should add cinnamon to your diet. It contains antioxidants, which help fight free radicals and protect against disease, inflammation and ageing. Eating organic cinnamon regularly can reduce cholesterol levels and lower blood pressure. Cinnamon also helps improve gut health and dental hygiene. Cinnamon, similarly to ginger, can be added to all kinds of savoury and sweet dishes, especially cakes. Ceylon cinnamon also known as true cinnamon is a more expensive and difficult-to-find type of cinnamon.

Allspice 

Although allspice is a single spice, it has the flavours of cloves, cinnamon, nutmeg and pepper. It is a warm-tasting spice that can be used for many warming feel-good autumnal dishes. Originating in Central America, allspice berries are harvested when green and fermented for a very short time, then dried, during which they turn brown. It is used for mince meat, meatballs, stews, warm beverages, and pumpkin dishes. 

Nutmeg

Nutmeg powder is a fragrant spice made by grinding the seed of the nutmeg tree. It has an intense, warm, nutty, slightly spicy flavour. Use organic nutmeg powder in many recipes, especially in baking, for cakes, biscuits, and muffins. It also pairs well with vegetables like potatoes, cauliflower, asparagus, carrots, and pumpkin. Nutmeg is rich in antioxidants, which help protect against many diseases and ageing. Nutmeg also has antibacterial properties against dental diseases and bad breath.

 

Cloves

Cloves are the flower buds of the clove tree, an evergreen tropical tree that is native to Indonesia. Cloves are high in antioxidants and may help regulate blood sugar, improve digestion and fight against bacteria. Known for their anti-inflammatory properties, they can help with oral infections, dental pain, plaque buildup, respiratory conditions, nausea and hangovers. Add organic cloves powder to stews, sauces, roasts, bakes and hot beverages like tea and mulled wine. 

 

Anise

Anise is one of the oldest known spice plants, native to the eastern Mediterranean. It was used by the Romans for culinary and medicinal purposes. It has a sweet and very aromatic licorice-like flavour. Today, organic anise is a very popular spice in Italian cuisine.  It can be used for biscuits, cakes, candies and beverages. Anise contains chemicals that might decrease swelling, and act as insect repellent. People also use it for indigestion, constipation, migraine and many other purposes.

 

Coriander

Coriander powder is a spice made from ground coriander seeds, that come from an herb similar to parsley. It has a fragrant, warming flavour. Coriander is rich in immune-boosting antioxidants. It can promote good digestion and gut health, and it may help lower your blood sugar. It can also improve heart, skin and brain health. Add it to sauces, curries, soups and salads. 

  

Cumin

Cumin powder is a spice made with ground cumin seeds that come from Cuminum Cyminum, a plant of the parsley family. Cumin pairs well with root vegetables like carrots, and beetroots. Add organic cumin seeds to cabbage, cauliflower, beans, chickpeas and pea dishes. 

Leave a comment

All comments are moderated before being published