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
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.
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