Christmas spices: the essential flavours of the holiday season

At Christmas, spices play a key role in creating the warm and comforting atmosphere of the festive season. From cinnamon to rare peppers, they add flavour to desserts, savoury dishes and hot drinks, and they help you revisit holiday classics in a creative way.

Christmas spices have a long and rich history in European cooking. Introduced during the Middle Ages by merchants travelling from the East, these spices were rare, valuable and often reserved for special occasions. Christmas quickly became the moment when these precious flavours took centre stage.

Across Europe, Christmas spices became closely linked with festive baking such as gingerbread, spice cakes and traditional Christmas biscuits. Their warm and aromatic notes symbolised the arrival of winter and the joy of the holiday season. Spices were not only used for taste. They also carried symbolic and sometimes medicinal meaning, as they were believed to warm the body and support digestion after generous festive meals.

Over time, their use expanded far beyond desserts. They enriched savoury dishes such as gravlax, spiced roasted poultry and comforting winter sauces. They also shaped iconic holiday drinks like mulled wine and spiced hot chocolate.
Today, Christmas spices remain a symbol of warmth, comfort and togetherness, bringing depth and character to the recipes we love to share during the festive season.

Cinnamon

Cinnamon is one of the most iconic Christmas spices. Native to Sri Lanka and Southeast Asia, it flavours biscuits, gingerbread, mulled wine and festive desserts. Its warm and woody aroma creates a soft and comforting taste. In powder or stick form, it enhances holiday recipes with its sweet and gently spicy notes.

Star Anise

Star anise, originally from Southeast Asia, is a star of the season thanks to its bright aniseed and floral aroma. It adds depth to mulled wine, hot chocolate and festive infusions. It also enhances sauces, foie gras and desserts by bringing an elegant and warm touch.

Ginger

Ginger, used since Antiquity in Asia, gives a warming and lively heat typical of Christmas baking. It lifts gingerbreads, spice cakes, biscuits and winter treats. When paired with cinnamon or turmeric, it also strengthens savoury marinades and festive dishes with its sharp citrus notes.

Cardamom

Cardamom, native to India, offers a lemony and floral fragrance. It elevates biscuits, gingerbread, panettone and festive brioche. It also brings a fresh and refined note to roasted poultry, vegetables and elegant savoury dishes served at Christmas.

Nutmeg

Nutmeg, from the Banda Islands in Indonesia, adds a warm and woody sweetness to holiday cooking. Grated at the last moment, it enhances purées, gratins, creamy sauces and traditional Christmas desserts. Its soft and round aroma instantly evokes a festive mood.

Cloves

Cloves, native to the Moluccas, release a strong and spicy aroma that suits winter dishes perfectly. They enrich gingerbread, compotes, marinades and mulled wine. Combined with cinnamon and star anise, they form a classic trio for building true Christmas spice flavour.

Long pepper

Long pepper, cultivated in India and Indonesia, brings a warm and aromatic heat that is softer and more complex than black pepper. It enhances roasted poultry, gravlax, festive sauces and refined winter dishes. Its sweet and lightly spicy notes add depth to both sweet and savoury recipes.

3 Pepper Blend (White, Red, Black)

The three-pepper blend, from the Mondulkiri region in Cambodia, offers a balanced aromatic profile ideal for savoury Christmas dishes.
White pepper adds finesse, red pepper brings warmth, and black pepper adds depth and character. This blend elevates roasted meats, grilled vegetables and festive gravlax.

Christmas spices are not only for sweet treats. They also enrich savoury dishes and warm drinks, creating a cosy and festive atmosphere. Here are some ideas to help you use them throughout the holiday season.

Traditional desserts

Gingerbread and Christmas biscuits

Cinnamon, ginger, cardamom and star anise are the key Christmas spices used in gingerbread and traditional Christmas biscuits. They bring warmth, depth and comfort to every bite.
For a creative twist, add a pinch of long pepper or a touch of the Mondolkiri Three-Pepper Blend. These rare peppers create a subtle, lightly spicy aroma that makes your baking more unique.

Panettone and festive cakes

Cardamom and ginger add a delicate fragrance to raised doughs such as panettone or Christmas brioche.
A hint of white turmeric or long pepper can also be used in small amounts to bring a more original aromatic note.

Chocolate and confectionery

Hot chocolate, truffles and ganache pair beautifully with star anise, cinnamon, long pepper or the Three-Pepper Blend. These spices enrich chocolate with depth, warmth and an elegant festive character.

Savoury festive dishes

Gravlax salmon

The Three-Pepper Blend from Mondolkiri is ideal for making gravlax with balanced and refined aromas.
You can also add cardamom or cloves to highlight the festive notes and give your gravlax a more aromatic profile.

Spiced roasted poultry

Cinnamon, ginger, long pepper and cardamom pair very well with roast turkey, chicken or capon.
Star anise and nutmeg bring richness to marinades, sauces and stuffing. These Christmas spices create a warm and fragrant flavour that suits holiday meals perfectly.

Foie gras and festive sauces

Star anise, cloves and long pepper are excellent in sauces served with foie gras.
They offer strong and elegant aromas that match well with toasts, terrines or caramelised fruits.

Warm and festive beverages

Mulled wine and spiced cider

Cinnamon, star anise, cloves, cardamom and nutmeg are the essential Christmas spices for making mulled wine or spiced cider.
For an original twist, add a small touch of long pepper to create a gentle, aromatic heat.

Hot chocolate

A traditional hot chocolate becomes a festive drink when you add cinnamon, star anise, ginger or a few grains of pepper.
These spices bring depth, warmth and a more complex flavour.

Christmas teas and winter infusions

Cardamom, cinnamon and long pepper work beautifully in winter teas and herbal infusions.
They can be mixed with black tea, rooibos or dried fruits to create warm and fragrant blends perfect for cold evenings.

What are the most common Christmas spices?

The most common Christmas spices are cinnamon, star anise, ginger, cardamom, nutmeg, cloves and pepper blends. They bring warmth and depth to festive dishes.

How do I use Christmas spices in baking?

You can add Christmas spices to gingerbread, biscuits, cakes and chocolate desserts. They give sweetness, warmth and aromatic complexity.

Can I use Christmas spices in savoury dishes?

Yes. Christmas spices work well with roasted poultry, gravlax, festive sauces and winter vegetables. They add balance and gentle heat.

Which spices are best for mulled wine?

The best spices for mulled wine are cinnamon, star anise, cloves, cardamom and nutmeg. A touch of long pepper adds an original aromatic twist.