Fall into Flavor: 10 Spices to Elevate Your Autumn Cooking

There’s a chill in the air, and as nights grow longer, you may find yourself craving heartier fare, both sweet and savory, that warms both body and soul. Have you noticed that certain seasonings seem to pop up over and over again in the best fall recipes?

With their warm, earthy qualities, our 10 favorite herbs and spices for autumn can change the entire flavor of a recipe or simply provide an extra kick... they can infuse autumn color into your meal, and perhaps even evoke happy memories.

Crafted of dried and ground fully ripened poblano peppers, ancho chili powder is only mildly spicy, registering between 1,000 and 2,000 Scoville heat units, but it adds a wealth of rich, ripe fruit flavor and the smoky sensation that imparts a soothing warmth. Its deep red color is just one more reason to love it.

You’ll use ancho chili in sauces, salsas, marinades, soups, chili, and bean dishes. It’s essential for BBQ pork, tortillas, burritos, and other Southwestern and Mexican favorites. (Ancho chili is a primary ingredient in our Buffalo Dry Rub, Fajita Simmer Sauce and Red Enchilada Simmer Sauce.) But give it a wider berth – after all, “ancho” means “wide” in Spanish – and pair it with honey to glaze a ham or turkey; heat up your breakfast scrambled eggs and fried potatoes; make vegetarians smile with a spicy sweet potato and feta sandwich; add extra kick to your next Bloody Mary. Don’t forget dessert! Ancho pairs superbly with cocoa powder, so all things chocolate are fair game. Other flavors that complement ancho include cloves, cinnamon, cilantro, cumin, oregano, cilantro, coriander, garlic, onion and vanilla.

Cardamom’s triangle-shaped pods hold tiny seed clusters, each with a thin outer shell; these can be enjoyed both whole or ground. Aromatic, subtly spicy-sweet, its notes bring to mind lemon and ginger, but cardamom is so very unique! It’s used in both sweet and savory dishes in global cuisines, from India to the Middle East to Scandinavia. Though one of the most expensive spices by weight, a little cardamom goes a long way. Add a few pods when making a simple syrup for a whisper of citrusy warmth. Grind it into powder and add to scones, muffins, cookies and other baked goods. For a taste of exotic, faraway lands, add to your coffee or tea when steeping.

Perhaps one of the most ubiquitous spices associated with cool-weather cooking, cinnamon is made from certain types of tropical trees. There are four major types of cinnamon. The darker-colored cassia cinnamon, with a strong, woody and slightly bitter flavor, is the one commonly sold in American grocery stores. Ceylon cinnamon is known

as “true” cinnamon; its flavor and aroma are particularly subtle and delicate, almost floral. Though cinnamon doesn’t have a sweet taste, it amplifies the sweetness of other ingredients. It’s especially cozy with apples, apricots, bananas, and pears. Breakfast lovers will appreciate it on oatmeal, pancakes, French toast, and yogurt. Don’t shy away from adding its warm, deep notes to chicken, pork, rice, and winter squash dishes. Most of us are more familiar with cinnamon in its ground form, but cinnamon chips and sticks are great for spicing stews, soups, teas and curries; just remember to remove the cinnamon pieces before serving.

Dark, rich color. Warm, pungent aroma. Intense flavor that's complex, a perfect balance of subtle sweetness and mild bitterness. Its compatibility with other spices makes it a sought-after necessity for creating five-spice powder and garam masala. Resembling a small tack when whole, the little clove packs a huge burst of exotic spiciness. From clove-studded Christmas ham to Vietnamese pho, clove is essential to global cuisines. Did you know it’s a main ingredient in Worcestershire sauce? Yes, the usefulness of clove goes far beyond pumpkin pie!

Welcome whole and ground clove into your autumn kitchen and use them to flavor sweet dishes like stewed apples, pears, peaches, and puddings, and in baked goods like breads, pastries, and cookies. There’s really no substitute when flavoring hot mulled wine, chai tea, and hot apple cider. And use it as your “secret” ingredient when making quick pickling mixtures, jams and sauces. Add small amounts at a time, tasting frequently; remove whole cloves before serving.

Used by the Egyptians since around 5000 B.C, cumin is the world’s second most popular spice, ranked just after black pepper. Today, cumin is especially popular in Middle Eastern, Indian, Spanish and Mexican cuisines. Its warm, earthy flavor is enhanced by a slightly biting spiciness. Despite its mild heat, cumin has long been used to soften the fire of sauces, chilis, soups, and stews, and it’s an essential ingredient in curry powder, chili powder, and our taco seasonings.

Cumin powder is a must-have for roasted or grilled beef and lamb. Use it to accentuate the sweetness of carrots, beets and other root vegetables, as well as winter squashes before roasting. Add a dash or two to creamy soups and scrambled eggs. Vegetarians will especially appreciate the heartiness and complexity cumin adds to rice, bean, and tofu dishes. Pairs well with garlic, oregano, turmeric, thyme, cinnamon, and red pepper.

Gingerbread probably comes to mind first, but ginger is the epitome of versatility; it’s enjoyed the world over for its comforting warmth, spicy-sweet aroma, and breadth of flavor. You can find ginger root (it’s actually a rhizome) in many forms: fresh, dried, powdered, candied, pickled, or as a juice. Here’s how ginger can enhance your fall cooking repertoire...

Ginger lends its spicy flavor and heat to both sweet and savory dishes, including condiments, relishes, sauces, stir-fries, beverages, candies and all types of desserts.

Ginger powder is convenient for baked foods, curries and chutneys, and for sprinkling on applesauce and other cooked fruit. Dried ginger root can be rehydrated easily, and is perfect for making a tummy-soothing tea. Sugary chunks of candied or crystallized ginger can be chopped and added to recipes calling for ginger for an extra zing; they can be enjoyed plain or dipped in chocolate. Because ginger contains naturally occurring antioxidants, ginger juice is an easy way to give your favorite beverage or smoothie a healthful boost. It can also add delicious flair to dressings, marinades, and soups

The distinctly woodsy flavor of rosemary speaks of the earth and offers subtle notes of pepper, lemon and mint. It settles on the tongue and causes a pleasant pause as you relish its delightful depth of flavor. This aromatic herb is a fantastic companion to a diverse array of autumn favorites – soups, roasts, stews and casseroles. Its deep, complex flavor profile complements potatoes, mushrooms, onions, rice and grains. Add it to vinegars, salad dressings, and breads (especially dinner rolls and focaccia). Rosemary pairs well with bay leaf, black pepper, chives, garlic, oregano, parsley, sage, and thyme.

You'll find rosemary is a key ingredient in herbes de Provence. But allow yourself to explore the sweeter side of this piney herb! Infuse it in a simple syrup and use it for mixed drinks; brush it on cakes before frosting, or drizzle over poached fruit. Blend it with a bit of lavender or mint leaves for a superbly refreshing addition to tea... don’t forget to add a spoon of honey and a pour of fresh cream.

A member of the mint family, sage is an evergreen perennial shrub that has been used for culinary, medicinal, and ornamental purposes for thousands of years. Its woodsy aroma and warm, earthy flavor make it quite popular for use in food stuffing and teas, but please take time to discover its many other capabilities. Think pumpkin ravioli, with a rich sage-butter sauce... chicken, sage and bacon pot pie... ham and sage scalloped potatoes... you get the idea! Sage complements root veggies, beans, creamy pasta and rice dishes, oily fish, wild game and robust meats like pork, lamb and beef, as well as fruits like apples, cherries, and pineapple. It’s often paired with other herbs like bay leaf, thyme, marjoram, and rosemary, and also harmonizes well with garlic, onion, oregano, and parsley.

If for no other reason, add smoked paprika to your fall spice collection for its deep, rich color that evokes the hues of autumn leaves. It’s made from smoke-dried chili peppers that have been slowly dried over an oak fire, then ground into a powder. Once you use it, you’ll fall in love with its enticing aroma and the smoky-sweet flavor with an undertone of heat that it imparts to your culinary creations.

Popular in Mexican and Spanish dishes like paella, carnitas and chorizo, smoked paprika adds complexity and gentle warmth to stews, marinades, grilled meats, beans dishes, soups, sweet potatoes and winter squash, salads, and even snack foods like popcorn and roasted nuts. Vegetarians will enjoy the hearty, yet meatless, flavor it imparts. Pair smoked paprika with garlic, onion, ginger, turmeric, caraway, cumin, black pepper, oregano, marjoram, parsley, rosemary, and basil... the list goes on and on; smoked paprika adds its special magic to nearly any savory dish.

Another colorful addition to your autumn spice collection, sumac imparts a beautiful and appealing pop of reddish-purple to your dishes, while lending a tangy, citrus-like flavor, with sweet and salty notes. Though often described as having a lemony flavor, lemon is not an adequate substitute.

Never used sumac before? You’re not alone. A traditional Middle Eastern spice, sumac is the primary ingredient in zaatar, and it’s gaining a following in the US, as its unique flavor is more widely introduced and appreciated. Add sumac to your marinades and rubs, and use it for seasoning roasted and grilled meats, like lamb, beef, and chicken. A dash of sumac is a quick and easy way to add zest (and a taste of summer memories) to salads, hummus, and creamy dips. It partners perfectly with parsley, mint, basil, garlic, black pepper, cumin and thyme.