What are the flavors of the season?
Well, if you go by the contents of your cookie exchange, the ingredients in your mulled wine or the scents emanating from your local branch of Yankee Candle, then the so-called “sweet spices” — cinnamon, clove, nutmeg — set the agenda.
In the early days of the Spice Route (say, some time in the 15th century), these ingredients weren’t earmarked for sweets exclusively, but also were used in savory dishes, often as a display of wealth by royalty and merchants. But, over time, Westerners have learned to associate most East Indian spices, with the exception of pepper, with desserts and pastries.
If, like me, you enjoy sweets in moderation and savories in excess, why don’t you celebrate the flavors of the season with these dishes? In addition to these spices, I’ve added a couple more sweet flavors that show their savory side in the right plate of food.