It’s just barely been Labor Day, but all things pumpkin “flavor” have already started to hit the supermarket shelves, restaurant menus, and at the ready of your local barista. Based on a heady mixture of cinnamon, ginger, cloves, allspice and nutmeg that’s traditional for pumpkin pie, there’s definitely something about the flavor that just says “fall” as surely as autumn leaves and NFL football. But fall spices can be so much more than just a pump of syrup in your morning latte! They are authentic ingredients in cuisines from the Middle East, Asia, and even Latin America. Here are a few of our favorites, which just happen to go smashingly with Aussie Lamb:
Ginger – fresh in a stir-fry, ginger’s natural pepperiness and heat are a great pairing with lamb. Or use it in a thai-style marinade on skewered lamb for a grilled meal.
Clove, Cinnamon, Nutmeg and Cardamom – these aromatic superstars are part of the Indian spice blend garam masala. Making your own masala blend by combining these four spices along with a pinch of mace is easy and fun, and makes for a fantastic tagine, like this one.
Allspice – seldom used outside of pumpkin pie, allspice is another wonderfully aromatic spice that adds amazing depth to slow-cooked lamb dishes, including this Latin-inspired dish with chipotle chilies and slow-cooked Aussie lamb shanks from Chef Aaron Brooks of the Four Seasons Miami. Paired with a quinoa salad, you’ll “fall” in love with this one just like Aaron’s guests at the Four Seasons.