Warm Up With 12 Fall Herb And Spice Recipes

Probably the most cinnamon filling we can think of is the center of a Cinnamon Pop-Tart. This homemade version serves up warm, gooey pastries with a crust that’s even butterier and flakier.

There’s something about creamy custard that balances the nutty flavor of nutmeg so well. Grate your own for the most powerful punch.

A little allspice goes a long way as too much can be overpoweringly peppery. This apple butter recipe strikes the right balance with just a dash to add depth to the other spices, like cinnamon and cloves.

You don’t need to be an expert baker to make these savory crackers with notes of lemon and earth. If you ever have last minute company, a batch of these with some sliced cheese will impress.

With fall cocktail season, it’s handy to have some homemade ginger beer ready to go, as it’s a great mixer. Make a Moscow Mule or a Dark ‘n Stormy with this surprisingly easy drink recipe.

The flavor of cardamom is hard to describe, but distinctive when it’s in a recipe. This bread looks like a giant sweet roll, and the cardamom brings out the orange flavor and vice versa.

When you think of cumin, you may think of Tex-Mex dishes, which rely heavily on the ground version of the spice. Whole cumin seeds roast up beautifully with carrots though, adding a new flavor to a staple dish on the Thanksgiving table.

Not only do star anise pods look cool, like little stars, but they lend sweet and aromatic flavors to meat dishes, like this braised chicken recipe. Throw chicken garlic, honey, soy sauce and orange juice into a slow cooker with it for tender, flavorful Chinese-inspired chicken.

Derived from the same evergreen plant as nutmeg (nutmeg is the seed, mace is the waxy webbing around the seed), mace has more of a bite to it so you’ll want to use it sparingly. Here, it gives a zing to sugar cookies, giving them a piney, minty tang.

Sage can be used to flavor butter, breads and meats but when it’s combined with butternut squash, sausage and pasta, it really hits.

Not only does this herbal mocktail contain pungent cloves, but also sneaks in other fall flavor classics like cinnamon and ginger. It’s warm, mellow and won’t leave you feeling sluggish.

Having a little pot of fresh thyme on your windowsill is really a game changer because you’ll find you'll use it in tons of recipes — savory and sometimes sweet. It pairs best with breads, chicken and potatoes, as shown here in a world-class torte.