Holiday Spices with Health Benefits

By Grace O

The fall and winter holidays are filled with traditional foods and dishes from cultures around the world. Some of the most commonly used festive seasonings aren’t even native to North America. During the holiday season, it is common to see three major spices being used in a wide variety of recipes: allspice, cloves and vanilla. Beyond their delicious flavor profiles and aromas, these holiday spices are packed with health benefits.

Here’s how to use them in the kitchen and for your health.

Allspice

Allspice, a dried, unripe berry from an evergreen tropical shrub, is typically used in the kitchen to add fragrance and flavor to dishes. Try using allspice in your favorite gingerbread cookie recipe, in the filling of your next apple pie, or in a pumpkin spice blend. 

Medicinally, allspice possesses anti-inflammatory and anti-nausea benefits, and it boosts immunity through its antioxidant properties. 

Cloves

Cloves are actually flower buds from an evergreen tree, the clove tree. Packed with the mineral manganese, cloves can support brain functioning and help support strong bones. Cloves are also a great source of antioxidants, which aid the body in fighting off chronic disease and can help soothe inflammation as well. 

Try adding cloves, paired with cinnamon, to coffee to give it a welcoming holiday boost. Or add this spice to a roasted squash recipe.

Vanilla

Vanilla comes from the bean of the vanilla plant. A liquid extract is how this popular flavoring agent is usually found and incorporated into cooking. It also holds medicinal properties. Vanilla contains vanillin, a phenolic plant compound that has antioxidant and anti-inflammatory properties. 

Add vanilla to your morning coffee or tea, or to your favorite holiday cookies, cakes, and pies.

Indian Chai Tea and Plum Bread

Chai tea is a staple in every household in India. A typical masala chai has antioxidant-rich black tea, ginger, cardamom, cinnamon, black pepper, cloves, and sugar mixed with water and whole milk. To make this tea bread really tasty, I use chai tea bags plus a few extra spices. Instead of dried plums (prunes), you can use just about any dried fruit like apricots, mangoes, or even pineapple. Just be sure to cut the fruit into small pieces and toss it in a little bit of flour so that it doesn’t clump together.  

Serves 4

Ingredients

• 1 cup whole milk
• 2 chai tea bags
• cooking spray
• 2 large eggs
• 1 cup coconut sugar
• ½ cup melted coconut oil 
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. ground cinnamon
• ½ tsp. ground cardamom
• ½ tsp. ground ginger
• ½ tsp. kosher salt
• ¼ tsp. ground allspice
• 1 cup (4 1⁄2 oz.) minced dried plums (prunes), divided
• 1 Tbs. turbinado sugar 

Procedure

1. Preheat the oven to 375°F. 
2. Microwave the milk on high until very hot but not boiling, about 2 minutes. Add tea bags; let steep for 15 minutes. Discard tea bags.
3. Coat a 9 x 5-inch loaf pan with cooking spray. Line with parchment paper, leaving at least a 2-inch overhang on each long side. 
4. In a large bowl, whisk together the steeped milk, eggs, coconut sugar, and oil. 
5. Add the flour, baking powder, cinnamon, cardamom, ginger, salt, and allspice. Stir until just combined.  

– Grace O is the creator of FoodTrients, a unique program for optimizing wellness and longevity. She is the author of three award-winning cookbooks. Her latest cookbook is “Anti-Aging Dishes from Around the World.” Learn more at Foodtrients.com.