Without spices, baking is incomplete. Most bakers also enjoy cilantro in apple crumble and ground pepper, garlic, and herbs in lemon bars, and slight 1 tablespoon chilies in cookies and chocolate cake. Take a look at the top eight spices that every baker should have on hand for holiday baking.
Cinnamon is one spice from common spices for baking that you must try. The three distinct varieties of cinnamon, namely Saigon Ground Cassia Cinnamon, Korintje Ground Cassia Cinnamon, and Ceylon Ground Cinnamon, ground fresh every week, add richness and depth to baked goods, curries, and morning coffee.
Masala chai translates to ‘spiced tea with milk and sugar’ in Hindi. Its version includes a hint of vanilla in addition to the spiced tea. Stir tablespoons of chai spices and two tablespoons of milk into one’s favorite cup of black tea to create an accurate cup as purchased by chaiwallahs from Mumbai to Kolkata.
Early European settlers copied Native Americans’ practice of collecting and heating sap from maple trees. Natural Wisconsin maple sap is tapped, reduced, crystallized, and hand-ground into maple sugar. With a wild flavor, use it wherever cane sugar is used. It’s particularly delicious in flour mixture and barbecue sauces.