The winter menu calls for warm and nourishing dishes whose very aroma offers comfort the moment you step back home, chilled from the cold. This is the season for soups, polenta, risottos, and broths, warm fare that provides an immediate sense of relief. To make the most of these recipes it is important to choose seasonal ingredients: savoy cabbages, cabbages, leeks, potatoes, pumpkins, radicchio, apples and pears. Furthermore, it is worth noting that even spices follow a seasonal rhythm linked to the beneficial properties they offer.
At Europrodotti we invite you to explore winter spices, discovering their aromatic profiles, biological properties and the secrets to making the most of them at this time of year. We will also share some simple and appetizing recipes designed to lift your spirits if you’ve been struck by common winter ailments or are simply feeling a bit under the weather.
Spices and their seasonal virtues
Spices, like fruits and vegetables, can also follow their own seasonal rhythm. Of course, this does not refer to their harvest periods, since many spices are sold in dried form and are therefore available year-round, but rather to the sensations evoked by their aromas and flavors: fresh and vibrant during the warmer months, intense and enveloping when temperatures turn colder.
Some spices also contain natural substances studied for their antioxidant, anti-inflammatory and antiviral properties, areas that have long been a focus of scientific research. Examples of these substances include gingerols and shogaols in ginger, eugenol in cloves and nutmeg, piperine in black pepper, cineole in cardamom and cinnamaldehyde in cinnamon.
Scientific research is examining deeply the biological properties of these substances; some have even shown interesting effects against certain viruses in laboratory studies. It has not yet been proven that the normal dietary consumption of these spices can prevent or cure the common cold, bronchitis or the flu. What is certain is that they can enrich a healthy, varied diet, while also enhancing simple dishes based on vegetables, grains and legumes.
Let us therefore discover the spices that, with their aroma and flavor, make soups, broths and hot drinks more enjoyable, providing a comforting sense of warmth on freezing cold days.
The spices: stars of winter cooking
Ginger: a pungent note against monotony
Ginger (Zingiber officinale), unlike other spices with a predominantly warm and sweet aroma, combines a sharp/spicy quality with a fresh and citrusy note. It is one of the best spices for winter cooking because the natural compounds it contains, gingerols and shogaols, stimulate the taste buds enlivening even a simple dish like soup with pasta.
In your preparations you can use it either fresh or dried.
Fresh ginger generally has a more robust aroma and is well-suited for soups, stews, cream soups, broths and meat dishes.
Dried powdered ginger, by contrast, has a warmer and more concentrated character. During the drying process some of the gingerols are converted into shogaols, which have a more pungent effect. For this reason it is particularly well-suited for spiced cookies, cakes, and winter desserts such as the ginger biscuits that are a staple of Northern European Christmas traditions.
Cloves: an intense aroma for winter dishes
Cloves are not the fruits or seeds of the carnations found in our gardens but they are the dried flower buds of a tropical tree, the Syzygium aromaticum, native to the Moluccas in Indonesia. Their warm, sweetish and slightly pungent aroma has made this spice an important ingredient in the culinary traditions of Central and Northern Europe, traditions specifically designed to help people to cope with the harshness of winter.
Their characteristic aroma is primarily due to eugenol, a natural substance found in their essential oil that imparts intense and woody notes making them especially well-suited for dishes with bold flavors.
Cloves release their aroma gradually. For this reason they are well-suited for the long cooking times required for broths, braised dishes and stews. Just one or two are enough to enhance many preparations.
Cloves used in mulled wine alongside cinnamon and orange peel are essential for balancing the acidity of the wine and rounding out the warm and enveloping bouquet of this classic winter drink.
Nutmeg: a velvety spice to bring warmth to the table
Nutmeg is the seed of Myristica fragrans, a tree native to the Banda Islands, in the Moluccas archipelago of Indonesia. When grated it releases a warm, sweet and velvety aroma in which one can also detect delicate peppery and resinous notes.
Its taste and aroma combine ideally with ingredients such as potatoes, milk, cream, butter and cheeses, making it perfect for preparing dishes with a rich flavor and smooth texture such as mashed potatoes, creamy soups, béchamel sauce, savory flans and vegetable gratins.
It also plays an important role in the culinary tradition of northern Italy, where it is used to add flavor to the fillings for fresh pasta such as tortellini, ravioli and a wide range of meat and vegetable dishes.
There are plenty of uses for it in pastry-making: a small amount of nutmeg can enhance apple cakes, spiced cookies and pumpkin-based desserts.
When using it grate it fresh and add it in moderation so that its flavor does not overpower the other ingredients.
Black pepper: the great classic that never goes out of style
Black pepper (Piper nigrum) is along with salt the most widely used seasoning in the world. However, often it is added to dishes almost automatically, without any thought given to the quantities that would best bring out its full potential. It differs from nutmeg and cloves in its fresh, pungent, woody and dry aroma. Compared to chili pepper, the other traditional piquant seasoning, its effect is less burning and more gradual while also offering greater aromatic complexity.
Its characteristic pungency is primarily due to piperine, a substance capable not only of warming the palate but even of tricking the brain by sending a signal that is interpreted as an increase in heat or a burning sensation, even when the food is at room temperature or cold.
Black pepper is particularly well-suited for winter dishes with rich, bold flavors, such as braised meats, stews, roasts and legume soups, enhancing their taste without overpowering it.
It also pairs very well with creamy dishes, such as mashed potatoes, vegetable purée soups and fresh cheeses, to which it adds a lively touch that contrasts pleasantly with their softness.
Use whole peppercorns for long-cooking dishes, while a grinding of fresh pepper added just before serving allows you to fully appreciate its aromatic qualities.
Cardamom: an exotic scent for colder days
Cardamom (Elettaria cardamomum) is sold in the form of small pods containing numerous aromatic seeds. It is a spice capable of adding a unique touch to winter dishes, thanks to its intense, fresh and slightly balsamic aroma.
It pairs well with rich, hearty dishes, such as meat stews, rice-based preparations and legume soups, adding a pleasant touch of freshness. It also combines perfectly with butter, milk, sugar and leavened doughs, lending a fresh and refined note.
It is also highly valued in the pastry traditions of the Scandinavian countries, where it is used to flavor sweet breads, cookies and soft yeast-leavened baked goods. In Sweden, it is used to make kardemummabullar, and in Finland for pulla, both of which are sweet buns typically served with tea or coffee.
It is also frequently used in hot beverages: cardamom is in fact one of the signature ingredients in Indian masala chai, where its balsamic aroma blends with the warmer notes of cinnamon, ginger and cloves.
To fully appreciate its aroma we recommend using the seeds freshly extracted from the capsules, crushing them lightly before adding them to the preparations. However it must be dosed in moderation, because excessive use risks giving the preparations an overly penetrating scent.
Cinnamon: the sweet and enveloping aroma of the holidays
Cinnamon (Cinnamomum verum) with its sweet and warm aroma is one of the spices most frequently used in Christmas and end-of-year holiday desserts. Its distinctive scent is primarily due to cinnamaldehyde, a natural substance that also contributes to its slightly pungent note.
Cinnamon pairs particularly well with ingredients typical of the cold season, such as apples, pears, citrus fruits and pumpkin, enhancing their natural sweetness. It is therefore ideal for flavoring cakes, strudels, spiced cookies and fruit compotes.
There are also plenty of uses in savory dishes: a small amount of cinnamon can add a pleasant and spicy note to vegetable couscous, pumpkin-based dishes and slow-cooked meat recipes.
Cinnamon can be used in sticks, ideal for long-cooking preparations and hot drinks, or in powdered form, which is especially well-suited for desserts, creams and batters.
Three spiced recipes to warm up your winter table
Red lentil velouté with ginger, cardamom and pepper
Ingredients for 4 servings
- 250 grams of red split lentils
- 2 carrots
- 1 onion
- 1 medium potato
- 800 milliliters of vegetable broth
- 2 or 3 green cardamom pods
- Half a teaspoon of powdered ginger
- a pinch of black pepper
- 3 tablespoons of extra virgin olive oil
- salt
- lemon juice to taste
Preparation
- Peel the onion and finely chop it. Cut the carrots and the potato into small pieces.
- Heat the oil in a saucepan and sauté the onion for a few minutes until softened. Add the carrots, the potato and the lentils rinsed beforehand.
- Open the cardamom pods, remove the seeds and crush them lightly.
- Add the cardamom seeds and the ginger to the vegetables, stirring to distribute the spices evenly. Pour in the hot vegetable broth and cook over medium heat for about 20–25 minutes, adding more broth if necessary.
- Once all the ingredients are tender, blend them until you achieve a smooth and velvety cream.
- Season with salt, add black pepper and, if desired, finish with a few drops of lemon juice.
Notes
Green cardamom introduces fresh, citrusy and balsamic notes that lighten the perception of the velouté’s richness, while ginger adds a pleasant liveliness. Black pepper rounds out the aromatic balance.
Braised red cabbage with apples, cinnamon and cloves
Ingredients for 4 servings
600 grams of red cabbage
- 2 apples
- 1 red onion
- 2 cloves
- 1 small piece of cinnamon stick
- 2 tablespoons of apple cider vinegar
- 2 tablespoons of extra virgin olive oil
- 100 milliliters of water
- salt
Preparation
- Remove the outer leaves of the cabbage and cut it into thin strips. Peel the apples and dice them.
- Slice the onion and sauté it in a saucepan with the oil until softened. Add the cabbage and let it cook for a few minutes to develop the flavors.
- Add the apples, vinegar, water, cloves and cinnamon.
- Cover and cook over low heat for about 40–50 minutes, stirring occasionally.
- Once the cabbage is tender and the liquid has been almost completely absorbed, remove the whole spices, season with salt to taste and serve.
Notes
This side dish pairs perfectly with roast pork and braised meats. It can also accompany vegetarian dishes based on potatoes and legumes.
Cinnamon enhances the natural sweetness of the apples, while cloves add aromatic depth. The result is a pleasant balance between sweetness and acidity.
Winter beef stew with potatoes, mushrooms, nutmeg and black pepper
Ingredients for 4 servings
- 700 grams of beef for stew (chuck or shoulder cut)
- 400 grams of potatoes
- 250 grams of button mushrooms (champignon)
- 1 onion
- 1 carrot
- 1 stalk of celery
- 150 milliliters of dry red wine
- 400 milliliters of beef broth
- 1 bay leaf
- a pinch of nutmeg preferably freshly grated
- half a teaspoon of freshly ground black pepper
- 3 tablespoons of extra virgin olive oil
- salt
Preparation
- Cut the meat into uniform cubes about 3–4 centimeters in size. Finely chop the onion, carrot and celery. Clean the mushrooms and slice them, then peel the potatoes and cut them into fairly large pieces.
- Heat two tablespoons of oil in a heavy-bottomed pot. Add the meat, ideally in batches, and brown it on all sides. Remove the meat from the pot and set it aside.
- Pour the remaining oil into the same pot and add the onion, carrot and celery. Sauté the vegetables for about 5 minutes, stirring frequently.
- Return the meat to the pot, then add about half of the black pepper and a small portion of the nutmeg. Stir to distribute the seasonings evenly.
- Pour in the red wine and let it reduce for a few minutes. Add the bay leaf and the hot broth, cover and cook over low heat for about 75–90 minutes, or until the meat begins to soften.
- Add the potatoes and continue cooking for another 25–35 minutes, adding more broth if necessary to prevent the liquid from drying out. Separately sauté the mushrooms in a hot pan to release some of their moisture, then add them to the stew for the final 15 minutes of cooking.
- Once the meat is tender and the potatoes are cooked, add the remaining nutmeg and black pepper. Season with salt to taste and let the dish rest for a few minutes before serving.
Notes
Nutmeg should be used in moderation as its intense aroma could overpower the flavor of the meat and mushrooms. Adding a portion toward the end of the cooking process helps to better preserve its delicate aromatic notes.
Black pepper, on the other hand, introduces a pleasant spiciness that contrasts with the softness of the potatoes and the richness of the pan juices. A grind added just before serving helps to further enhance its aroma.
Spices can make our winter cooking tastier and more inviting, however to best navigate the cold season we at Europrodotti suggest complementing the pleasure of good food with a few simple daily habits.
Opt for a diet based on seasonal fruits and vegetables, foods rich in vitamins, minerals and other essential nutrients that keep the body functioning well, and remember to drink fluids, even when the cold weather diminishes your sense of thirst.
When heading out dress appropriately to protect yourself from the cold, wind and dampness.
Of course, don’t miss out on the joy of a hearty soup, a fragrant stew or a warm beverage infused with your favorite spices. After all, facing winter is also about rediscovering the pleasure of sitting down to eat, sharing simple and appetizing dishes prepared with care.