There’s a lot more to this spice than the pinch used in pumpkin pie or eggnog. Nutmeg is a spice derived from the genus Myristica plant native to both Africa and Eastern Indonesia. Myristica fragrans ...

As cooks prepare to make holiday dishes, Clemson Extension associate specialist Kimberly Baker has some tips to add tasty merriment to the fare. These tips include substituting dried herbs for fresh ...

Pumpkin bread seems like one of those fall treats you can’t really mess up. As long as it tastes like pumpkin, is packed with spices, and isn’t totally dried out, you have yourself a winner, right?

This tajine gets its complex flavor from sweet spices such as saffron, cinnamon, nutmeg and ginger. Its sweetness derives from the dried fruit — apricots and prunes — and a small amount of honey. Heat ...

Used in everything from desserts to drinks, this warming spice is the indispensable ingredient your pantry needs. Mace is a warming spice derived from Myristica fragrans, an evergreen known as the ...