Give New Life to Leftover Holiday Spices — tastebook.com

It’s a new year, but your cupboard is still stacked with last year’s holiday spices. What to do? Fortunately, “holiday” spices are good year-round. They have plenty of purposes, and not just in sweet, fattening dishes. In fact, these types of spices—cinnamon, nutmeg, ginger, cloves, allspice—can help you to boost flavors without adding unhealthy amounts of fats and salt. Karen Page and Andrew Dornenburg, authors of several culinary-based books, including The Flavor Bible, are experts when it comes to experimenting in the kitchen. They rate ingredients on a scale from “Quiet” to “Loud.” Holiday spices, Dornenburg and Page say, “tend to typically be on the ‘Loud’ side, so remember that a little goes a long way.” It’s always easier to add than to take away what you’ve already mixed in.

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