Apple Pie Spice

Our Apple Pie Spice seasoning blend has an ethereal aroma. It is light and airy thanks to the citrus perfume of ginger and cardamom, and pulled back to earth by the woodsy depth of cinnamon. Sweet and warm flavors build on top of cinnamon’s comforting foundation. This blend develops a gorgeous interplay between the nut-and-clove depth of nutmeg, the bittersweet pepper of allspice, and cardamom’s pine and eucalyptus essence. Flashes of ginger come through right at first, but ginger is patient, and it waits for the other flavors to fade before emerging to deliver a final, charming little burn that lingers on the palate. We blend our Apple Pie Spice in our facility in small batches, to guarantee freshness and flavor in our products.

“As American as apple pie” is a common expression, but neither sweet apples nor pie developed in America. Apples were first cultivated in Asia, and writings from as far back as the first century CE discuss how to graft apple cuttings. Trade brought apples to Europe where they were regularly consumed, either fresh, sliced and dried, or fermented into cider. Finally in the 14th century, a master chef of King Richard III discusses how to make “Tartys in Applis”—apple tarts. 17th century pilgrims who landed in Jamestown brought their apple seeds and the 16 previous centuries’ worth of apple knowledge to America’s shores, eschewing the crabapple, the only indigenous apple in America, for larger, sweeter, more productive fruit. Apple cuttings took to the rich earth in the US and the trees cross-breed easily, so in just two hundred years, America went from having one kind of apple, to more than 14,000. Many of those apples were lackluster—too tart, too bland, spoiled easily, etc—and were lost to time, but we can still find 2,500 varieties of apples being cultivated in America today.

Tips From Our Kitchen

Apple Pie Spice is blended with korintje cinnamon, allspice, nutmeg, ginger root and cardamom.

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