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October gave a party;
The leaves by hundreds came,—
The Ashes, Oaks, and Maples,
And leaves of every name.
The sunshine spread a carpet,
And every thing was grand;
Miss Weather led the dancing;
Professor Wind, the band….
The sight was like a rainbow
New-fallen from the sky….
~George Cooper (1840–1927), “October’s Party,” c.1887
         There is perhaps nothing quite as magical as the transition from the summer heat that seems to wane on well past its welcome into the brisk breezes that catch you off guard as nature reassures you that time and space is always moving forward. The leaves are falling, the smell of the air is changing and it is clear that the curtains are coming to a close on the sweltering days and perfect nights of Summer. Behold, Fall has a pageantry unlike any other as colors, smells and sounds all come together to immerse the senses in an array of experiences. Fall is the curtain call, the “Tossing of Boquets of Roses” onto the stage of life to honor the year’s performance before Winter comes along to lock the doors and reset the stage for another show.
      It would seem that there is nothing more human than being in a constant state of change and transition; Some people embrace change and others resist it, but it is inevitable nonetheless. As calendar seasons blend from one to another so do the seasons of life as we age from child to teen and finally to adult. For us personally, no season is more strikingly contrast to the others as fall. The thaw of winter into spring and the incremental growth in warmth from spring into summer both seem gradual and natural, but the sudden and very appreciated cooling of summer into fall is a welcome respite that seems to come just in time. Even though fall descends eventually into the cold of winter, fall is the brisk breeze that juts through an open door unexpectedly.

Most iconic of the season is the pumpkin, the humble squash that dwarfs all of its relatives in size and prominence. Pumpkins are indigenous to the western hemisphere and have historical record dating back to at least 1584 when French explorer Jacques Cartier explored the St. Lawrence region of North America and reported finding “Pompon”, which is the French Translation of the original Greek word “Pepon”. The English changed “Pompon” to “Pumpion” and the American colonists changed “Pumpion” into the word we all now know as “Pumpkin” .  It is believed that the origin of pumpkin pie came from when the colonists sliced the top off the pumpkin, removed the seeds, and then filled it with milk, spices and honey for flavoring. The pumpkin was then baked in the hot ashes of a dying fire until the insides were tender and delicious! Pumpkin was introduced to the settlers by the Native Americans, along with most everything else, who used this famous squash for many purposes beyond just food, as was true to their nature and ingenuity as a people. Native Americans were known to cook and dry strips of Pumpkin and weave them into mats to use around their homes.
         Much of what we associate with food-wise in the fall comes from the traditions of our Native American ancestors and their amalgamation with the European settlers. Thanksgiving, of course, comes from the famous feast that the Native Americans and the Settlers shared together. In November 1621, after the Pilgrims’ first corn harvest proved successful, a feast was organized by Governor William Bradford and invitations were sent out to the colony’s Native American allies, including the Wampanoag chief Massasoit. What is now remembered as the “First Thanksgiving” was a festival that lasted for three days. Although no one knows exactly what was served on that infamous day, the Pilgrim chronicler Edward Winslow wrote in his journal that Governor Bradford sent four men on a “fowling” mission in preparation for the event and that the natives of the Wampanoag tribe arrived bearing five deer. The Fowl the Pilgrims feasted on could’ve been turkey, duck or geese, but culturally it has evolved that Turkey is the primary bird of choice for this occasion. It is suggested by many historians that many of the dishes were likely prepared in a traditional Native American method with their spices and cooking styles. Since the Pilgrims had no oven and the Mayflower’s sugar supply had dwindled by the fall of 1621, the meal did not feature pies, cakes or other desserts, which have become rather synonymous with our current menu for this holiday.

         Our seasonal offerings for fall are Pumpkin Spice and Poultry Seasoning which both are essential to the flavor profile of modern American cuisine for the Thanksgiving holiday. Pumpkin Spice is most often used in flavoring pies and desserts of all kinds. Besides the classic uses, Pumpkin Spice also makes great pumpkin bread, Crème Fraîche, and brewed coffee. This seasoning blend infuses quite well into warm cream which can be chilled and whipped or, if you dare,  gelatinized into a panna cotta. Thrown into the coffee grounds to brew, this blend infuses well into your favorite “Cup of Joe”.
        Our Poultry Seasoning is a very robust and potent powerhouse blend of signature herbs and spices that bring the classic flavors of this tried and true pantry staple blend into new focus with a couple extra savory components to round out the flavor spectrum. Versatile as both a rub for the turkey and a primary flavor for stuffing, it also adds great background depth to your gravy. This blend works well on all birds and as the name says, is truly a poultry seasoning.
     New this year is our Pumpkin Spice Latté and Pumpkin Spice Shake mixes. Each of these brings all the flavors of Pumpkin Pie to your beverage of choice! Whether you want to mix it directly into your beverage or make a concentrate that will last you multiple uses, these two products have your bases covered!
Our Pumpkin Spice Latté mix is a ready to go, instant mix you can scoop and stir right into your coffee or tea. Make yourself a Latté or Chai tea at home, at work, or on the go! Our Pumpkin Spice Shake mix is better suited to be blended as the pumpkin ratio is higher and will have a richer and thicker texture than the instant mix; the shake mix does require mechanical blending. In general, if you let your beverage have a few minutes to absorb the powder after mixing and then mix again you will get the best texture and flavor. Whether you want Pumpkin Spice Latté with you anywhere you travel or want to make a batch of liquid Pumpkin Pie with our shake mix to keep in the fridge at home we have the options you want!
We also offer a Sugar-Free (Keto) version of both our shake and latté mixes that have all the great pumpkin and spice flavor you love without any sugar. Use whatever alternative sweetener you prefer and dial in the sweetness exactly how you like it!

What is Pumpkin Spice?

Spice Quality Matters!

As with all of the ingredients we utilize in our products,
the spices we source for Pumpkin Spice are no exception!
Many herbs, seeds, and peppers can be grown in a variety of climates
and there are many options in the market to source those ingredients.
Most spices, however, have very specific climates that they are
indigenous to with many having a clear region that produces the
highest quality product.
We at Rae&Ryan’s spare no expense to source the highest quality
version of each spice from the region most renowned for producing it.



is the bark of the Cinnamomum Verum or
Cinnamomum Cassia trees. These two main classes of Cinnamon
are strikingly different when tried side by side.
Ceylon has a mild and delicate flavor that is much sweeter in
application without any bitter notes. Cassia has a much higher oil
content and can be quite pungent which helps it really cut through
in a recipe, but poor quality Cassia can be overpowering and bitter.
We have expertly blended both Ceylon and Cassia in this spice blend
to bring you a full spectrum flavor that has the sweet and subtle
notes of Ceylon as well as the higher octane boldness of Cassia!

Cinnamon trees require 3-5 years from planting before they can have
their bark harvested, which can be done twice a year during the rainy
season, but are not considered mature until 15 years old. Much like
the coffee and chocolate industries, many spices like, Cinnamon,
are a commodity that are harvested by hand and considered a skilled
labor. Incorrectly harvesting the bark can kill the tree and ruin
future crops. In addition, the highest quality Cinnamon is harvested
from the trunk of the tree, with a lesser quality
coming from the branches.

Ceylon Cinnamon(Cinnamomum Verum)

is what is considered “True Cinnamon”, but is often not
the cinnamon that most Americans are familiar with.
Ceylon Cinnamon is a thin and brittle bark that when
rolled into sticks looks like many fine layers
of parchment paper. Ceylon Cinnamon sticks have 0.5%
to 2% essential oils made up of mostly cinnamic aldehyde.
The varying amounts of oil depends on where the cinnamon
sticks were grown which is why we source our Ceylon
Cinnamon from its true source, Ceylon! The Island of
Ceylon is now known as Sri Lanki and is the undisputed
king of Cinnamon producers!

Cassia Cinnamon(Cinnamomum Cassia)

is not “fake” cinnamon as opposed to the “true cinnamon” of Ceylon,
but it is a cousin of the original Ceylon Cinnamon.
Both trees are in the Laurel Family and share many of the same
genetics and flavor compounds.
Cassia is a much thicker bark that rolls up into a single dense layer
rather than many thin parchment pieces. Ceylon cinnamon is easy to
crumble, but Cassia requires a lot of force to snap in half.
The main whole cinnamon stick sold in American grocery stores is
Cassia. There are many cheap and poorly produced varieties of
Cassia in the market, but there are also some excellent types
of Cassia that are outstanding, if you know where to look!
Cassia Cinnamon has an essential oil content of 0.9% to 7%
which is why we source our Cassia from Vietnam which is renowned
for an exceptional Cassia quality. The grade of Cassia we purchase
is guaranteed to have a minimum of 5% volatile oil content!

Ginger (Zingiber officinale)

We source an organic and non-irradiated ginger which we peel,
slice, and dry in-house for the most potent product possible.
Slicing and drying both ginger and garlic is truly a tedious
labor of love!

Allspice (Pimenta dioica)

We source our Allspice exclusively from Jamaica!
There is no other source on the planet more esteemed
for the quality of Allspice berries that are
produced than in Jamaica. Many other companies
will shortcut their recipes with Mexican Allspice
to save money, but that is an inferior product.
Mexico imports many great foods, especially peppers,
but Allspice is not one of them.

Jamaican Allspice is cultivated and farmed on the island
with much care being given to the crop and its production.
The berries are hand-picked, tend to be more uniform in size
then wild berries, and have a higher concentration of volatile
oils which is between 4 and 5 percent.

Cloves (Syzygium aromaticum)

Cloves are the unopened buds of the clove tree and right before
these buds blossom they turn a brilliant pink. This is the ideal
time to harvest them as they are at their peak aroma and flavor.
Each clove tree yields about a 7 pound harvest.
Clove buds show in small clusters several times a year,
from November to January and July to September.
During the drying process they turn from a pink/ reddish
color to a dark brown.
Cloves are native to the volcanic islands of Moluccas, which is
now part of Indonesia. We source our Cloves exclusively from

Nutmeg (Myristica fragrans)

Nutmeg is the seed of a fruiting tree named Myristica fragrans.
The seeds are dried slowly and best used by grinding the seed fresh
per application. Like many spices, nutmeg will start to lose potency
after being ground. Nutmeg is a staple spice in many baked goods
and confections, but is also seen in savory foods.
Italian pasta sauces, sausage, and curry dishes all use nutmeg as well.
Nutmeg is made up of 6.5% to 16% essential oil, made up of
mysristica, which is a pale yellow color.
When pressed, whole nutmegs make nutmeg butter, or oil of mace,
that is made up of 24% to 30% essential oil. We source our Nutmeg
from both India and Indonesia depending on the rainfall for the
year and which region was able to produce a better crop.

Checkout our our Fall Lineup!

Poultry SeasoningOriginal Pumpkin Spice
Pumpkin Spice Shake/Concentrate MixPumpkin Spice Latté Instant Mix
KETO Pumpkin Spice Shake/Concentrate MixKETO Pumpkin Spice Latté Instant Mix