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How cinnamon, nutmeg and ginger became the scents of winter holidays, far from their tropical origins (theconversation.com)

submitted 9 months ago by [email protected] to c/[email protected]

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[–] [email protected] 13 points 9 months ago (5 children)

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.

[–] [email protected] 5 points 9 months ago (3 children)

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

[–] [email protected] 4 points 9 months ago

So the very basic solution to the mystery is that winter foods are those that are usually harvested to be eaten during winter :-|

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