Few scents embody the holidays quite like the nutty aroma of nutmeg, intensity of clove and gentle nip of cinnamon. These warming spices are used in everything from baked goods to minced meats, and leave the house feeling cozy. The ancient uses of these ingredients can be traced back to early civilization when the variety of applications extended beyond the kitchen.

Nutmeg

• Used often in winter pies, nutmeg comes from a tropical evergreen native to the Moluccas, or Spice Islands, of Indonesia. The tree bears fruit for about 60 years, producing what looks like an apricot, which encases the nutmeg. Nutmeg was historically used by the Romans as incense and became a high value trade item in 1600 B.C. The spice has been used to treat arthritic pain but in high volumes, nutmeg has psychoactive properties.
• Whole nutmegs, which resemble an avocado pit, keep for about five years if sealed in a jar. Ground nutmeg loses its flavor more quickly, but high-quality ground nutmeg can last for years if sealed properly. Nutmeg naturally pairs with cheese and is used in many pasta dishes like Italian Bolognese and macaroni and cheese.

Clove

• When time comes to greet guests, many people freshen their breath with mints. But as early as 200 B.C., visitors to the Han Dynasty court of China chewed clove before speaking with the emperor. Later, during the Middle Ages, clove was used to preserve, season and garnish food. The spice has also helped treat toothaches. Like nutmeg, clove was originally grown in Indonesia. The spice derives from the flower buds of a tropical evergreen species of tree.
• Similar in shape and color to cinnamon, clove is a common ingredient in both holiday cookies and festive main dishes like pork rib roast. Clove is also used in toothpastes, soaps and cosmetics, as well as clove cigarettes.

Cinnamon

• This spice doesn’t come from the fruit or flower of a tree; instead, it derives from the bark. Cinnamon is native to Sri Lanka, and was once more valuable than gold. Early on, the spice was used for embalming and religious rites in Egypt. The cinnamon tree grows about 49 feet high and lives 10 years. When the bark is harvested, it’s cut into thin 4-foot-long quills and left to dry for about five days before being rolled up tightly.
• Cinnamon is a feature of beloved breakfast treat, the cinnamon roll, but it’s very diverse. Added to savory soups, chicken marinades or roasted vegetables, cinnamon creates warmth, body and complexity. It’s a star ingredient in many Indian dishes, too.