From Ancient Kitchens to Holy Feasts
Spices like cinnamon, nutmeg, and clove have long flavored Christmas treats, but their story began over 6,000 years ago. Ancient Egyptians used them in burials, and Romans traded them for luxury. By the time of the Crusades, European soldiers encountered spiced dishes in the Middle East and brought those flavors home.
Luxury on the Table
In medieval Europe, spices were a sign of wealth. Nobles flaunted their status through heavily spiced Christmas feasts. In 1157, King Henry II ordered 60 pounds of pepper for his holiday meal in Lincoln. Monks in Alsace crafted gingerbread as early as the 15th century, weaving spices into religious celebration.
Banned and Revived in America
Christmas was outlawed in Puritan Massachusetts from 1658 to 1681. After the Revolution, immigrant communities revived spiced holiday dishes like mincemeat pies and plum pudding. By 1915, plum pudding was a standard in ideal Christmas dinners, according to The New York Times.
Changing Tastes, Enduring Flavors
Once symbols of power, Christmas spices became tradition. Early recipes included now-rare spices like coriander and black pepper. Though modern tastes favor cinnamon and nutmeg, historic recipes still echo in today’s holiday baking—from gingerbread to mulled wine.
