Allspice is made from the dried berries from part of the myrtle family. The flavor is similar to cinnamon, cloves, nutmeg, and pepper. Allspice is used in Caribbean, Middle Eastern, and Latin American cuisines, among others. Use the whole spice in stews, curries, ciders, and cranberry sauce. Use the ground spice in baking!
Cardamom has a very floral flavor that works well with all kinds of food! Use the whole pods in stews, curry, and apple cider. Grind it up and us in baking, pudding, and on top of a latte!
These sticks can be used to make season apple cider, cranberry sauce, and mulled wine. They give a middle easter flavor to stews and make everything smell like the Holidays! Use ground cinnamon when baking and on roasted squash, sweet potatoes, and hot chocolate.
Cloves also come from an evergreen tree. They have a strong aromatic flavor and aroma that will make your space smell like the holidays. Use this spice sparingly, start out small and add more as needed, this spice can easily overwhelm your dish. Use the whole spice in cider and cranberry sauce. Grind the spice to use in baking and cooking.
Fresh ginger is stronger and brings more of that tingly spicy feeling. Fresh and ground ginger is great in curries and sweet/savory soups, as well as baking, teas, and coffee drinks!
Freshly ground nutmeg is fantastic on top of a latte, but if you do not have a grinder, then pre-ground nutmeg will do just fine.
This beautiful spice is the fruit of a small evergreen tree. Inside each point of the star is a seed that goes well with pumpkin and alongside roasted chicken. Use a few whole seed pods when making homemade apple cider or apple butter.
Whole Vanilla Beans can be on the pricier side; if you are on a budget go with vanilla bean paste.