The blend of spices we call pumpkin spice has its origins in the Dutch East India Company from when the Dutch had control over what were unofficially known as the Spice Islands. These islands are a part of Indonesia in Southeast Asia.1
What became pumpkin spice originated as a blend known as speculaaskruiden. Speculaaskruiden included cinnamon, ginger, nutmeg, mace, cloves, cardamom and sometimes white pepper. All of these are native to Southeast Asian islands, some were exclusively found there. By 1791 the blend was called “mixed spices” and also included what is believe to be allspice, native to the Caribbean. The English adapted this version to their preparation of fried flounder and mutton chops. By 1796, a version including mace, nutmeg and ginger had found its way to the New World. It was included in a pumpkin pie recipe published by Amelia Simmons.2
Eventually a blend of cinnamon, ginger, nutmeg, and allspice was called pumpkin spice because it is traditionally used in pumpkin recipes. Cloves and mace are sometimes included. But no pumpkin! (Some, including one of us, like cinnamon, nutmeg and ginger, but can do without the cloves.)
In 1929 Libby’s food company added pumpkin spice (the current basic version?) to their canned pumpkin. Canned pumpkin was, and is, used to make homemade pumpkin pie and other seasonal treats. The spices blended in the can with the pumpkin enhance the taste and smell.
Libby’s canned pumpkin with pumpkin spice helped to make the scent a part of fall and the holidays. The scent brings forth the feelings of home and happiness in smells and tastes that are now in everything from pies, sweet breads, cookie bars and chips to soaps and air fresheners. It fills the house of memories of Grandma, Mom and warm loving times emanating from the kitchen into the home. (Some might remember how realtors used to bake cookies or burn vanilla candles for a similar effect.)
Who doesn’t like a nice hug to the senses?
There are many pumpkin spice blends that make it easy add to your favorite fall indulgences. To add to the sensory effect, the spices are medicinal and health boosting. Cinnamon is known to help regulate blood sugar levels. Ginger is a heater spice, helps stimulate digestion, suppresses nausea and is high in antioxidants. Nutmeg is a powerful antioxidant, has anti-inflammatory properties and antibacterial properties. Mace can boost your immune system, help with depression and anxiety, improve blood circulation, and brain health. Clove is another antioxidant, has antibacterial qualities, helps improve the liver, helps regulate blood sugar and is known to heal stomach ulcers in low doses. Cardamum benefits constipation, colic, diarrhea, headache and helps lower total cholesterol and triglycerides levels. White pepper is the only digestible dried pepper and tastes a bit hotter than black or white peppercorns.
Note sugar, which has now found its way into many blends, was never a part of the spice blend. And be aware that the pumpkin spice latte you get from the corner coffee shop may have so much sugar and other fats, that, well, a certain maker boasts a whopping 390 calories per drink.
We like the blends that are packaged in glass jars. This is so we do not add further to the issue of plastic in the trash and also for product quality, i.e., no plastic contaminants in the spice.
Drop the sugar, add your favorite spice blend to your indulgence and take a deep sniff of fall and the holidays with a smile on your face. Your body will thank you.
(2) https://www.bhg.com/recipes/seasonal/pumpkin-spice-history/
Photo credit: Image by PublicDomainPictures from Pixabay