It’s harvest time again! That means cool nights, warm sunny days. It means brilliantly colored leaves that float to the ground. Spooky fog that lingers through morning and drifts over the land in the evening. Flannel everything and boots are brought out and shined up for the occasion. Pumpkins are selected and carved. Apples are being pressed. Oh the smells and feels of the season!
The sound of the much heralded “pumpkin spice” elicits a groan as everything from pies and muffins, bagels and breads, lattes and cider, and even scratch and sniff stickers are pumpkin spiced. Overkill one might say! Secretly though, many of us are thrilled with the pungent smell and taste of the wonderful combination of cinnamon, nutmeg, ginger, cloves, allspice, and mace.
The medicine of pumpkin spices
Without going too very deep, let’s explore the medicine in these spices and try out some of the recipes, shall we?
Cinnamon ~ Cinnamomum verum or C. zeylanicum. These are true cinnamons. Much of the cinnamon on the market is C. cassia, which is not true cinnamon and does not have the medicinal actions that verum and zeylanicum do. In fact, C. cassia contains blood thinning coumarins and should not be ingested in quantity (<1 gram per day). C verum and zeylanicum are more expensive and less sweet tasting, but are worth their cost and taste for their medicinal actions which aid in insulin regulation (1). That’s something to think about when ingesting the sweet treats that are so tempting this time of year and throughout the holiday season.
Nutmeg ~ Myristica fragrans. We’re talking about the seed. Nutmeg contains alpha-pinene, isoeugenol, and licarin-B, which are sedative in action. Food coma, anyone? Nutmeg also contains butyric acid, a short chain fatty acid that has anticancer properties. Nutmeg contains many anticancer constituents. Something to take note of is that nutmeg in quantity can cause nausea due to geraniol and the neurotoxic, psychoactive, and hallucinogenic myristicin. Small amounts in cooking are fine.
Ginger ~ Zingiber officinale. Ginger is very warming. Gingerol give the root its warming anti-emetic (checks nausea) help. Gingerol is close in structure to capsaicin, which gives heat to peppers. Salicylates in ginger root aid in bringing down inflammation and pain.
Cloves ~ Syzygium aromaticum. Cloves are used to quell vomiting during chemotherapy, flu, etc due to the euginol it contains. Gallic acid in clove acts as an antibacterial, bronchodilator, and cancer preventive.
Allspice ~ Pimenta dioica. The beta-pinene in allspice is anti-inflammatory and antiseptic. Eugenol is carminative, meaning relieves flatulence, y’all.
Mace ~ Myristica fragrans. Wait, what? Nutmeg is Myristica fragrans and so is mace? What’s the deal? Nutmeg refers to the seed and mace is the seed covering, or aril. Whoosh. Mace is nutrient rich, including potassium, cobalt, phosphorus, thiamin, zinc, and calcium. Mace is also rich in salicylates.
Pumpkin Spice Ingredients
Well, this does prove that food is medicine, doesn’t it? Time to get your pumpkin spice on! The following formula creates just the right combination of the spices for the perfect pumpkin spice medley. All are dried and ground.
1 cup cinnamon
1/4 cup nutmeg
1/2 cup ginger
1/4 cup cloves
4 teaspoons allspice
4 teaspoons mace
Mix together and put in a decorative jar for use all season! Sprinkle on your morning oatmeal and add a pinch in your roasted dandelion root decoction!
Pumpkin Spice Miel
An herbal miel is simply dried powdered herbs infused in raw honey. It’s such a flavorful way to add medicine to your everyday food.
1 cup raw honey
2 Tbsp. pumpkin spice mix
Mix well and let the blend infuse in the honey for a week or so. Use the pumpkin spice miel to spread on toast, in tea, in your baking and smoothies as a sugar substitute, drizzle it over muesli, cornbread, and yogurt. Use this miel in the truffle recipe below!
Pumpkin Spice Truffles
1/2 cup dried apricots
1/3 cup nut or seed butter of choice
1/3 cup oat, almond, coconut, or rice flour
2 Tbsp. pumpkin spice miel
1 Tbsp. plain honey
Mix all ingredients in a food processor until it’s a rollable thick paste. Add more honey, if need be. Roll into small balls and dip in melted chocolate with a bit of creamed coconut. ~ 1 Tbsp. creamed coconut to 1 lb. chocolate chips. Sprinkle with toasted coconut, a bit of your pumpkin spice mix and/or a pinch of Himalayan mineral salt. Roll in unsweetened coconut flakes, if you’d like. Each batch makes about 20 – 30 truffles depending on size. They freeze well and can be kept frozen for a month or so, unless your family finds them.
Pumpkin spice is the perfect way to “Get the medicine to the people in a way that they’ll take it.” That’s my motto and what I teach my community students and apprentices in each workshop and program. Check out my offerings ~ I hope to see YOU soon! Until next time, I leave you Wild About Plants!