How cinnamon, nutmeg and ginger became the scents of winter holidays, far from their tropical origins
How cinnamon, nutmeg and ginger became the scents of winter holidays, far from their tropical origins
Spices have been prized commodities for centuries. Today, ‘warm’ flavors boost our health and spirits in fall and winter.
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Thanks! It's a really interesting topic and I was excited to learn more. But I'm not sure the writer offered much to support their explanation for why these tropical spices are so closely associated with winter time in the north.
For example, I was underwhelmed by the "cinnamon is an antidiabetic, so it'll help process all those sugary treats you're eating over the holidays" fact. Does that really explain why cinnamon is associated with this season from a historical perspective? I can't say for sure that past generations weren't adding cinnamon to holiday foods because they knew it was an antidiabetic. But I'm going to continue doubting it until I see something persuasive.
The author could have supported their statements a little better, but scattered throughout the articles are reasons like:
- Ginger is harvested in winter and will decline in quality over time, so it may be best to harvest and use sooner rather than later. It will help with the side effects of meat stored for harsh and long times
- Nutmeg is harvested in August and then proceeds through processing routes that may take enough time to complete and be ready for use by winter
- Cinnamon is largely harvested after monsoon season June-December, so will be available for use in time for fall and winter time
So the very basic solution to the mystery is that winter foods are those that are usually harvested to be eaten during winter :-|
I don't think the author was trying to say that these spices are harvested in the fall and enjoyed in the winter. In fact, I think they are clearly saying the opposite.
Just as cranberries’ fall harvest makes them a natural choice for Thanksgiving, I thought that perhaps the seasonality of spice harvest had something to do with their use during the winter months. However, this doesn’t appear to be the case.
And
Take ginger...The plants can be harvested at any time of year if they are mature and haven’t been exposed to cold or wind.
Or, if they are trying to make that point, they are doing so in a way that includes contradictory details.
It’s just not as well-written as it should have been lol and yes, uses many contradictions to set up the essay. The author studies genetics and genomics, not botany or anthropology. Maybe they used a bit of computer assistance to make the word count, haha. When I was searching for confirmation (I’m a horticulturist) I came across a few other sources that looked quite similar. Plagiarism is another possibility to explain disjointedness and lack of proper supporting references. (But that’s just my speculation) They seemed surprised that plants like trees take years to grow and that farming requires planning. However, farmers long ago planted most of these trees, and will maintain them and continue to plant new ones so they can harvest properly. The “long wait” will only apply to fresh plantings. For ginger plants (I have quite a few in my home garden), they typically harvest when the plant dies back when colder temperatures signal winter is coming. The most flavor and nutrients are in the ginger rhizome at that time because the plant has Hulked up, trying to survive. I also feel they additionally segued their thoughts to include details of evolution of how humans can now mimic weather conditions and use refrigeration for food storage without much support of connection. Check out articles written by people that study plant and human sciences and you’ll discover more, for sure :)
The one paragraph on "what makes spices warm" seems to be the only relevant part.