If you’re looking for a way to take your winter festivities to the next level, look no further than the trio of spices that are essential to the holiday season – cinnamon, nutmeg, and ginger.
These spices add a touch of warmth and coziness to everything they touch, from dishes to drinks. But have you ever wondered how these tropical treasures became inextricably linked to the winter holidays? As a plant scientist, I was curious to find out. Just like cranberries’ fall harvest is synonymous with Thanksgiving, I thought that perhaps spice seasonality was the reason for their association with winter.
However, this wasn’t the case, considering the long game that spice producers play.
Spices have played a significant role in global trade and exploration, with their value standing the test of time.
Let’s start with ginger, a popular spice that is used in a wide variety of recipes from various cuisines around the world. The ginger plant grows underground, and it typically takes between eight to ten months to reach full maturity. The roots can be harvested year-round but need to be protected from cold weather, as the quality declines significantly once they are exposed to it.
Nutmeg comes from the seeds of the Myristica fragrans tree, and harvests from the tree’s fruits peak at around 20 years of age. Drying the fruits in the sun is a crucial part of the production process.
Cinnamon, the final spice of the trio, comes from the bark of two different trees. The harvesting process takes place after heavy rainfalls, as this softens the bark and makes it easier to peel off.
