DON’T discard your slightly used whole spices


To make chai tea concentrate (a recipe for another day), I steep

  • orange zest
  • fresh ginger
  • Ceylon cinnamon sticks
  • whole star anise
  • whole cloves
  • whole cardamon pods
  • whole black peppercorns
  • freshly grated nutmeg
  • loose black tea with orange

-after straining the liquid concentrate, I allow the spices to dry for a couple of weeks in open air, spread across a plate

-then, simply crush the larger spices and grind in small coffee grinder

The dust/powder seeps out the side of the grinder, and the aroma when the grinder lid is removed is ‘breath…taking’.  (1st press)

I sifted the larger remains from the grinder (2nd press)

-and, Don’t discard the parchment paper used to gather the ground spices; the spice oils and dust left behind will be perfect to wrap gingerbread cookie dough!

endless uses for those fall-feeling recipes

recycled Penzey’s (my favorite spices) jars

inspired by JGW, who ‘repurposes’ everything

recycle/repurpose/reuse/….feel good….


Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be more aromatic and more subtle in flavour than cassia. Cassia has a much stronger (somewhat harsher) flavour than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2–3 mm (0.079–0.12 in) thick), as all of the layers of bark are used

Ceylon cinnamon sticks (or quills) have many thin layers and can easily be made into powder using a coffee or spice grinder, whereas cassia sticks are much harder.