The Spices That Make Christmas Taste Like Christmas!
How three ancient spices travelled the world, shaped winter traditions, and still fill our homes with festive magic.
When Christmas Begins With Aroma
There’s something magical about the way Christmas smells. Before the tree is decorated, before the pudding is baked, and before the family gathers - the air is filled with hints of cinnamon, cloves, nutmeg, citrus, sweetness, and nostalgia.
These aren’t just flavours… they’re memories, and history.
They are what brings together cultures and traditions from across continents.
As someone shaped by Indian heritage, growing up in England, and now calling Perth home - Christmas spices feel like a bridge between all those worlds. They remind me how food, trade, ritual, and migration shape our celebrations.
Let’s discuss the stories behind three iconic Christmas spices that have travelled oceans, empires, faiths, and centuries to land in our mince pies and gingerbread.
Cinnamon: The Ancient Golden Spice of Winter Feasts
Cinnamon is arguably the first “Christmas scent” most people recognise, however this familiar warmth has a past filled with mystery and mythology.
Cinnamon originated in Sri Lanka and parts of South India. For thousands of years, it was so prized that traders protected its origins fiercely - the Egyptians used it in embalming rites, the Romans burned it in winter solstice feasts, and medieval Europeans treated it as a symbol of wealth, purity, and festivity.
By the 1600s, thanks to global trade routes and brutal colonial battles, cinnamon became a key part of winter European celebrations.
Cinnamon warms, nurtures, balances sweetness beautifully. It’s also packed with polyphenols that support blood sugar, circulation, and gut health - a little gift from nature during the indulgent season.
For festive cooking, think: mulled wine, gingerbread, Christmas cakes, puddings, stewed fruits, and sweet condiments.
It’s the spice that instantly signals: It’s Christmas.
You’ll find true Ceylon cinnamon in my blends and spice box: it’s gentler, more fragrant, and sweeter than the cassia variety. You’ll recognise it in my Spiced Butter Blend (Smooth Operator) and in several of the recipes in my Spice Box kit.
Nutmeg: Once Worth More Than Gold
One tiny seed, with an horrific past - it’s one of obsession, monopolisation, and empires.
It comes from the Banda Islands of Indonesia - a part of the original “Spice Islands,” and, in medieval Europe, it was believed to have protected against winter illnesses, making it incredibly valuable.
So valuable that nations fought brutal wars for it, a handful of them could buy livestock, and one island was even once traded for Manhattan!
Nutmeg’s flavour is warm, nutty, slightly peppery and makes the ideal finishing touch to festive baking. Try grating it over: custards, bread and butter pudding, Christmas cake frosting, eggnog, warm milk, hot chocolate, and spiced porridge.
It’s a taste that beautifully rounds everything out.
Nutmeg is featured in my Essential Spices Poster, and in my Mulled Wine seasonal spice blend that’s perfect for festive gifting and feasting with family and friends!
Cloves: The Fragrant Jewel of Winter Traditions
Cloves have always carried ceremony - they’re the spice of stories, rituals, and comfort.
Cloves also originate from the Maluku Islands and were traded across Asia long before they reached Europe.
Chinese emperors required courtiers to chew them for fresh breath - a habit that I also picked up from my parents, and is common practice for Indians in the present day! Arab traders carried them across the Indian Ocean and Europeans then prized them for preserving meat through long winters.
They were even used to create Christmas pomanders - oranges studded with cloves, symbolising warmth and protection during the cold season. I vividly remember making these at school for a Christmas service and then having to carry them in my palm as we entered the church - the zesty scent of the oranges with the enticing cloves is a nostalgic memory from my childhood to this day!
Their bold, sweet aroma anchors everything festive: mulled wine, baked ham, puddings, spiced oranges, slow braises, and even festive cocktails!
They have antimicrobial properties too - something intuitively used for winter wellness.
You’ll find cloves appear whole in my Mulled Wine and Hot Toddy Spice Blends - two favourites for this time of year, yes - even in Perth summers!
How These Spices Travelled to Your Christmas Table
The journey of cinnamon, nutmeg, and cloves from tropical islands to winter feasts is the story of the global spice trade - one of the earliest forms of globalisation.
These spices travelled by dhow, by sailing ship, along monsoon winds, through ports shaped by Indian, Arab, African, and European traders. Their paths connected continents long before borders or passports.
And today, we continue that tradition each time we reach into our spice pantries, or spice boxes - much like the old masala dabbas in Indian homes, but reimagined through Inner Spice as a way to reconnect with ancient flavours in a modern kitchen.
Three Festive Spice Blends You Can Make at Home
Perfect for gifting, baking, or enjoying with family or friends!
Classic Christmas Baking Blend
Perfect for cakes, mince pies, biscuits, puddings, and gingerbread.
2 tsp ground cinnamon
1 tsp ground ginger
¾ tsp ground nutmeg
½ tsp ground cloves
½ tsp allspice
Mix and store in a jar for an instant ‘Christmas flavour’ in a spoonful.
Mulled Wine Magic
2 - 3 fresh orange slices
1 - 3 tbsp honey or maple (optional, to taste)
Dried orange slices for garnish
750ml bottle of red wine (merlot, malbec or rioja) (or for non-alcoholic version use a mix of pomegranate, cranberry, and grape juice).
Pour wine into a large saucepan, add spices (pop into a muslin bag first if you prefer), fresh orange slices, and honey/maple; stir the mixture and warm on a medium heat (do not simmer or boil). Warm through until the aromas start to release, around 20-30 minutes, and allow mixture to brew for at least an hour (the longer the better) before serving; strain into serving glasses. Serve warm with a dehydrated orange slice to garnish.
Festive Warm Spiced Butter Rub
Gorgeous on roast pumpkin, carrots, potatoes, and even chicken!
1tsp smoked paprika
1tsp ground cinnamon
1tsp crushed cumin seeds
1tsp crushed coriander seeds
1tsp crushed fennel seeds
1tsp sea salt
A spoonful of this rubbed into softened butter = instant Christmas flavour.
My Christmas Wreath Cake
This recipe deserves its own moment, so I’ll share it in a standalone link - grab it here.
It includes a gentle layering of spice that builds depth without overpowering - very Inner Spice, very me! PLUS it’s dairy and sugar free, so you can devour it without the guilt this festive season!
A Final Little Christmas Reflection
Christmas spices remind us that food is a storyteller. These three spices crossed oceans, cultures, and centuries - yet they still connect us, warm us, and gather us around tables with each other, to feast!
Related Reads you Might Enjoy
How to Store Spices for Maximum Freshness & Flavour: Tips That Make a Difference
Warming Up Winter: Spices to Comfort, Nourish & Heal - perfect for those in the northern hemisphere enjoying a crisp, cold festive season!
The Best Gift for Food Lovers: Why a Spice Box is the Perfect Present
