Spice It Up! Fall flavors move beyond the pumpkin

by Angie Kay Dilmore

Each year as summer ushers in autumn, a certain orange gourd seems to hoard all the attention! Before August is even over, pumpkin spice headlines menu boards in coffee shops and bakeries, and within weeks, this fave of fall flavors is everywhere!

It’s true, few can resist the tantalizing sensory overload of that culinary combo – cinnamon, nutmeg, allspice, and ginger. But is pumpkin spice truly deserving of the hype? According to a recent article by the New York Post, a survey of 2,000 U.S. adults revealed that 58% believe there are better fall flavors. And 45% of respondents said they’ve grown weary of pumpkin spice. Results revealed that cinnamon, salted caramel, and candy apple all ranked higher than pumpkin spice when it comes to favorite fall flavors. Other popular autumnal delights include maple, cranberry, pecan, orange peel, and cloves.

Let’s discuss some excellent fall spice options you may not be as familiar with. In alphabetical order . . .

Cardamom is an aromatic Indian cuisine staple and pairs well with baked goods like carrot cake, gingerbread, and apple desserts. Sprinkle cardamom in casseroles, stir fry, rice dishes, chili, even coffee or teas.

Chai also has Indian origins and is beloved in lattes. It’s also great in baked goods. Add chai to pumpkin or banana breads, chocolate chip cookies, or your morning oatmeal.
Cumin is similar to coriander and is terrific as a dry rub or mixed into hamburger meat. It also pairs well with sweet vegetables such as pumpkins and squash. Or add it to hearty soups and stews.

Marjoram is a versatile herb used in marinades, rubs, and salad dressings, pairing well with basil, thyme, garlic, oregano, and lemon. It’s a key ingredient in poultry seasonings and stuffing. Its sweet flavor complements many vegetables, including carrots, lentils, beans, cauliflower, spinach, mushrooms, and squash. Add to tomato-based dishes like spaghetti or pizza.

Saffron, with its notes of honey and flowers (it’s sourced from the dried stamens of crocuses), enhances fruits such as cooked apples and poached pears. It’s a common addition to rice and seafood dishes. For something different, pair saffron with ice cream.
Smoked Paprika adds a unique flavor to chicken, shrimp, and pork. It also perks up potato and vegetable dishes. Use in marinades and dry rubs. Enhance the flavor of soups and stews. Try a zesty pumpkin soup!

Star Anise comes from the fruit of an evergreen tree native to southern China. It has a subtle licorice flavor and pairs well with citrus, poultry, and beef. Elevate the flavor profile of sweet potatoes, pumpkin pie, or gingerbread and cookies.

Want to kick your holiday green bean casserole up a notch? Za’atar is a roasted Middle Eastern spice blend that brings a subtle earthy flavor with a hint of lemon to a variety of foods. It also pairs well with potatoes, eggs, and chicken. It may be a challenge to find this one in stories locally, but it is available on Amazon. To amp up that green bean casserole a step further, skip the traditional canned condensed mushroom soup and try a high-end variety such as Zoup! Portabella Mushroom Bisque.