Just as berries have their time in the sun in midsummer, the warm spices (cinnamon, clove, nutmeg, et al.) get all the attention in November and December. But unlike berries, limited to the two or three sweet sunny months they’re in season, spices are seasonless—and we’re missing out if we’re only pulling out the cloves once a year for pie.
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They’re called the warm spices for a reason: Cozy up to these spiced recipes, and consider keeping the spices they call for a little closer to the front of your spice drawer.
What’s a spice you’d like to use more of? (The author wants to get to the bottom of her garam masala stores.) Tell us in the comments!
