Sugar, Spice & Everything Nice: 4 Winter Spices We Love

Spices are powerful things. They impart flavor, character, depth, and soul. They transport you to the far corners of the globe. They turn your dishes from boring to flavorful, refined, and exceptional.

Fairway’s spices are immaculate and pristine.  They are the highest quality we can possible get our hands on…and if anyone can get their hands on high quality, it is us. Non-irradiated, all natural, and free of fillers, our spices are packed in small quantities to ensure ultimate freshness.

Spice up your cooking, and don’t stop there! Here are four soul-warming, versatile, and delicious spices we love this season. They are spices we crave to warm us inside and out. PS: they are available to purchase at your local Fairway, and online

Cloves: Native to the remote Maluku Islands in Indonesia, these closed buds bloom from an evergreen tree and are plucked when they turn a bright red. Once dried, they become dark and brittle. Sweet and pungent, a little bit of clove goes a long way.

Essential for chai tea, cloves are a also a key ingredient in garam masala and many Indian dishes. You can throw whole cloves into rice, or bake with lamb and beans for a delighful dish. This spice is also perfect for classic wintertime recipes like fruit pies, baked cakes, and sweet potatoes.

Star Anise: Star anise blooms from hearty evergreen trees in the southwest of China, a region that is shielded from the harsh winters of the north.

We add just a touch of it in our Chinese Five Spice. Often compared to fennel in flavor, this spice is warm and sweet with a licorice-like taste that’s wonderfully cozy in piping hot carrot and squash soups. Simmer star anise in stews and fruit compotes seasoned with cinnamon and nutmeg, but remember to remove it before serving.

Allspice: The peppery, warming aroma of allspice makes us think of sipping mulled wine, hiding from the cold. Allspice comes from the cured, unripe berries of a tropical evergreen tree, related to the myrtle tree, and dried in the sun.

Allspice gets its name because it seems to combine flavors and fragrances from several different spices, like clove, cinnamon, and nutmeg. You can use allspice as a substitution for these spices in a pinch, and vice versa.

Plucked from trees in tropical Jamaica, and sometimes known as the Jamaican pepper, allspice works well in both entrees and desserts. Traditionally, allspice is used in jerk chicken, curries, soups, and stews. We also love it in sweet baked goods or sprinkled into jams and fruit pies. This ground version retains freshness and vibrant flavor to add verve to your food.

Pimentón: How do we get you the most flavorful and pungent Spanish smoked paprika? We take our time. Plump, fresh Spanish peppers are painstakingly dried and then slowly smoked over a fire emanating from natural oak. The result is a vibrant paprika that endows your meals with a piquant and scrumptiously smoky essence. This spice adds a bright vigor to dry rubs, stews, and provides a zesty accent to potatoes and fish. Sausages, chorizo, and paella are made tangy and perfect with the potent punch of this spice.

Smoky, spicy, and sweet paprika is a perfect way to deliver flavor, nuance, and texture to any dish, from a plate of scrambled eggs to a plate of farm fresh veggies.

 

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