The leaves are falling, there’s that unmistakable crispness in
the air, and it’s time for all of your favorite hot beverages. Our
Pumpkin Pie Baking Spices blend is perfect for all of your pie and
dessert ambitions. Crafted from the highest grades of Cinnamon,
Allspice, Cloves, and Nutmeg it is sure to dazzle the senses and to
invoke memories of old. Besides baking, this blend is tasty when it
is scooped in with your coffee grounds to brew, whisked into fresh
whipped cream, or simmered in milk/cream for dessert beverages.
Celebrate fall with the freshest spice blend on the market today!

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 renown for producing it.

What is Pumpkin Spice?

~Cinnamon~

Cassia	Ceylon

Cinnamon 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
Indonesia!

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.

To brew your own Pumpkin Spice coffee, simply add 1-1.5 Tbs of powder to your coffee grounds for a full pot of coffee or a 1/4 tsp for a self fill Keurig style pod.

Using our Pumpkin Spice in your favorite recipes is easy, simply add up the total volume of individual spices called for in a recipe and use that much Pumpkin spice!