 This the time of year when all the buzz is Pumpkin Spice EVERYTHING!!!! Now me, I do love the spices of the season, but what's the difference between pumpkin spice, apple pie spice, and chai? They're all really close, right? So why the fuss? The spice array in these wonderful blends are very similar. But let's start by making one thing clear - chai means tea in Hindi. In the US we tend to call this aromatic and delicious tea chai tea. But we're saying tea tea. This warming drink is technically called Masala Chai. Families all have their own blends in India, so there is a slight variation. But, for the purposes of this discussion - we'll stick with calling it the familiar chai. Have I confused you enough? Good, let's continue. All of these spice blends have a few seasonings in common. The most pronounced being Cinnamon. Oh, I LOVE Cinnamon. The smell alone can warm your spirit. The health benefits are numerous. It can help lower blood sugar and help with stomach issues. It also has antioxidant, antibiotic, and anti-inflammatory properties. It's the subtle differences and slight changes that make each unique. The much beloved Pumpkin Spice actually has no pumpkin in it. The blend is basically cinnamon, nutmeg, ginger, and clove. Sometimes allspice is included to add extra depth. Pumpkin Spice leans heavily towards the cinnamon and clove. Apple Pie Spice uses the same blend but typically no or very little ginger and heavier on the allspice, and no cloves. It's a little more subtle with the intent of bringing out the flavor of the apples.  Chai also uses cinnamon, ginger, and clove. But the kick and brightness comes with added black pepper and cardamom. Some recipes will add a tick of freshness with fennel and anise pods. Chai is much more intricate but holds much the same warmth and spirit lifting.
If you're using the spice blend in a recipe, you can substitute another blend. Just know that the flavors will be slightly different. You can boost and change accordingly. What does this all mean? Well, it means that EVERY season holds it's delight of spice, but Autumn and Winter bring out the greatest desire to savor the flavor.
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 Oh, how I do love pumpkins. And it seems like the "Season of Pumpkin Spice Everything" is upon us earlier every year. We're just past Labor Day and it's everywhere. But me - I love this time of year for the apples. Crisp, juicy, versatile, and so very yummy.
Apples are the glorious gifts of late summer and early fall. There are so many varieties to choose from, and in New Jersey we have a plethora of pick your own farms. Some apples, like Cortlands, are on the sweeter side. Empires are great for eating raw and have a bit of tartness. Fuji's are wonderfully sweet and last a very long time. Granny Smiths are lovely if you prefer the tartness of apples. Jonathans are great for making applesauce, but not for baking because the mush. Yorks are great for baking. I could go on and on, since there are over 100 types of apples grown for commercial use. Actually, there are over 7,000 types of apples grown world wide, but that would take us rather far afield. There is so much that apples give us. Not just for eating and cooling. On these first cool nights as summer fades to autumn, there is nothing like some warmed apple cider with a cinnamon stick in it. Around here, Delicious Orchards has the best cider. A great place for pick your own apples is Terhune Orchards. They also make some yummy apple wine. And of course there are the amazing benefits of apple cider vinegar. We use it in many of our products because it is so good for you on the inside and on the out. Ooh - and I've recently discovered the fun of hard cider, but that again is another story. |
Joanne
Perpetual herbal and aromatherapy learner. Lover of creating new and interesting blends. Archives
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