Have you ever walked into a kitchen where someone was simmering apple cider with cinnamon, cloves and star anise? You can usually smell it before you even reach the kitchen.
There is something unmistakable about that combination. The cinnamon smells warm and sweet, the cloves bring a deep spicy fragrance, and the star anise adds a distinctive liquorice-like note.
These three spices come from completely different plants, yet they work beautifully together. And there is a fascinating reason for that: each contains its own combination of naturally occurring aromatic compounds.
At Joy & Vitality Centre in Calgary, we love showing customers how to get more from the herbs and spices they already use. With the Christmas season approaching, this is the perfect time to explore what makes these three winter favourites so special.
Why Do Certain Spices Remind Us of Christmas?
In Canada and many European countries, cinnamon, cloves and star anise are closely associated with winter baking, festive drinks, spiced fruit and holiday cooking.
Part of that association is cultural. These spices have been used in seasonal recipes for generations, and many families prepare similar foods year after year.
Smell also has a particularly strong relationship with memory. Odours can become associated with familiar places, people and experiences, which helps explain why the aroma of a favourite holiday recipe can bring back memories so quickly.
But beyond tradition and memory, there is some interesting chemistry happening in your saucepan.
1. Cloves: The Powerful Aroma of Eugenol
Cloves are the dried, unopened flower buds of Syzygium aromaticum, an evergreen tree in the myrtle family.
The small, nail-shaped buds contain aromatic compounds that make cloves one of the most intensely flavoured spices in the kitchen.
One of their most important aroma compounds is eugenol.
Eugenol contributes the strong, warm, spicy and slightly medicinal fragrance associated with cloves. It is also found in other aromatic plants, although in different amounts.
This helps explain why just two or three whole cloves can make a noticeable difference in a pot of hot cider.
Cloves don't need to be used generously to be effective in cooking. In fact, adding too many can overwhelm the fruit and other spices, leaving a harsh or slightly numbing impression.
Whole Cloves vs Ground Cloves in Winter Recipes
Whole cloves are particularly useful for simmered drinks, poached fruit and spice infusions because you can remove them after cooking.
Ground cloves distribute throughout a recipe, making them useful for gingerbread, spice cakes, cookies and other baked goods.
For hot apple cider, whole cloves are usually the easier choice. You can enjoy their fragrance without leaving fine particles floating in the finished drink.
If you're interested in the differences between the two forms, our Botanical Library also explores how whole and ground cloves behave in cooking.
2. Cinnamon: Why Does It Smell Sweet Without Sugar?
Cinnamon comes from the inner bark of trees belonging to the genus Cinnamomum.
Once harvested and dried, the bark curls into the familiar cinnamon sticks or quills that we use in cooking.
One of cinnamon's most characteristic aroma compounds is cinnamaldehyde.
Cinnamaldehyde contributes much of the warm, sweet-spicy fragrance we associate with cinnamon.
Here is an interesting distinction: cinnamon can smell sweet even though the spice itself isn't a significant source of sugar in the small amounts normally used to flavour a drink.
Our perception of flavour involves both taste and smell. Familiar aromas can influence how sweet we expect a food or drink to be, even when they don't actually increase its sugar content.
That is why adding cinnamon to apples, pears or warm milk can create the impression of a sweeter, more dessert-like preparation.
It doesn't mean cinnamon chemically replaces sugar. It means aroma contributes to the overall eating and drinking experience.
Ceylon Cinnamon vs Cassia Cinnamon
Not all cinnamon comes from the same species.
Ceylon cinnamon, generally associated with Cinnamomum verum, has a delicate, layered bark structure and is often described as having a softer, more nuanced flavour.
Cassia-type cinnamons tend to have thicker bark and a stronger, more assertive character.
Another important difference is coumarin, a naturally occurring compound that can be present at considerably higher levels in some cassia cinnamons than in Ceylon cinnamon.
For occasional culinary use, both types appear in familiar recipes. However, anyone using large amounts of cinnamon regularly should understand the differences rather than assuming all cinnamon is identical.
For winter drinks, cinnamon sticks are convenient because they infuse gradually and can be removed before serving.
3. Star Anise: The Distinctive Aroma of Anethole
Star anise is the dried star-shaped fruit of Illicium verum, an evergreen tree native to parts of Asia.
Its pointed segments usually contain glossy seeds, and the entire dried fruit has a distinctive sweet, liquorice-like fragrance.
One of its principal aromatic compounds is trans-anethole.
Anethole is also an important aroma compound in anise seed and fennel, which helps explain why these different plants can smell surprisingly similar.
However, star anise and anise seed are not the same botanical ingredient.
Star anise belongs to the family Schisandraceae, while anise seed comes from Pimpinella anisum, a member of the carrot family, Apiaceae.
At Joy & Vitality Centre, our culinary star anise is sourced from Vietnam.
Why Is Star Anise So Good in Apple Cider?
Apple cider already has a natural fruity sweetness and acidity.
The liquorice-like aroma of star anise adds another dimension without requiring a long list of ingredients.
When combined with cinnamon and cloves, it can make the drink smell more complex and festive.
But balance matters. One whole star anise pod can be enough for a medium saucepan of cider, depending on the strength you prefer.
Too much can make the drink taste more like liquorice than apples.
Only use star anise sold and identified for culinary consumption. Other species, including Japanese star anise, are toxic and must not be substituted for food-grade Illicium verum.
What Happens When You Simmer These Three Spices Together?
When cinnamon, cloves and star anise are heated in liquid, some of their flavour and aroma compounds move into the surrounding water or cider.
Heat also encourages volatile aromatic molecules to enter the air, which is why a gently simmering pot can make the whole kitchen smell wonderful.
Each spice contributes something different:
- Cinnamon: warm, sweet-spicy notes associated with cinnamaldehyde.
- Cloves: intense, deep and slightly pungent notes associated with eugenol.
- Star anise: sweet, liquorice-like notes associated with anethole.
These aromatic compounds don't have to undergo a special chemical reaction with one another to create a delicious result.
Our senses experience the combined aroma as a whole. When the proportions are balanced, the spices can complement one another rather than compete.
That's the real secret behind a good winter spice blend.
Why Whole Spices Are Often Better for Simmered Drinks
There is a practical reason many traditional recipes call for cinnamon sticks, whole cloves and star anise pods instead of their powdered versions.
Whole spices are easier to strain or remove, so they produce a cleaner-looking finished drink.
Ground spices have much more exposed surface area and can release flavour quickly, but they may also leave sediment or create a cloudy appearance.
That doesn't make ground spices inferior. It simply means the two forms are useful for different purposes.
For gingerbread, spice cake or cookies, ground spices are often ideal because they distribute evenly through the mixture.
For mulled cider, poached pears or a gently simmered fruit drink, whole spices offer more control.
How Much of Each Spice Should You Use?
If you're making approximately one litre of hot apple cider, a useful starting combination is:
- 1 cinnamon stick
- 3–4 whole cloves
- 1 whole star anise pod
These are culinary starting proportions, not strict rules.
If you enjoy a stronger cinnamon flavour, add another small piece of cinnamon stick. If you prefer less liquorice flavour, use half a star anise pod.
For a more delicate result, begin with fewer cloves and adjust the next batch.
The best blends are often the simplest ones, where you can still taste the apples, pears or other main ingredients.
Recipe 1: Homemade Winter Mulling Spice Blend
This dry spice blend is lovely to keep in your cupboard during November and December. It can also make a thoughtful homemade gift for someone who enjoys festive drinks.
Ingredients — Approximately 4 Small Batches
- 4 cinnamon sticks, broken into large pieces
- 16 whole cloves
- 4 whole star anise pods
- 2 tablespoons dried orange peel, optional
- 1 tablespoon whole allspice berries, optional
Instructions
- Make sure all ingredients are completely dry.
- Combine the cinnamon, cloves, star anise and optional ingredients in a clean, dry bowl.
- Divide the mixture into four equal portions.
- Store each portion in an airtight food-safe jar or a suitable dry spice sachet.
- Label with the ingredients and preparation directions.
- Keep in a cool, dry cupboard away from sunlight and moisture.
To use one portion, add it to approximately one litre of apple cider and warm gently for 15–20 minutes. Strain before serving.
For gifting, you can place the dry spices in a small glass jar with a handwritten label that says "Winter Mulling Spices."
Add a note explaining that the recipient only needs apple cider and a saucepan to enjoy the blend.
Recipe 2: Warm Spiced Apple Cider
This is one of the easiest ways to bring the aroma of winter spices into your kitchen.
You don't need any special equipment, and you can adjust the sweetness according to the apple cider you choose.
Ingredients — Approximately 4 Servings
- 1 litre non-alcoholic apple cider or cloudy apple juice
- 1 cinnamon stick
- 3–4 whole cloves
- 1 whole culinary star anise pod
- 2–3 slices fresh orange
- 2 thin slices fresh ginger, optional
- Maple syrup, optional and only if needed
Instructions
- Pour the apple cider into a medium saucepan.
- Add the cinnamon stick, cloves, star anise and orange slices.
- Add ginger if you enjoy a slightly warmer, sharper flavour.
- Heat gently until the liquid is steaming, then reduce the heat.
- Allow the cider to simmer very gently for approximately 15–20 minutes without boiling vigorously.
- Taste and adjust the flavour. If the spices are becoming too strong, remove them earlier.
- Strain out the whole spices and fruit slices.
- Serve warm in heatproof mugs. Add a little maple syrup only if desired.
For an attractive presentation, add a fresh orange slice or cinnamon stick to each mug just before serving.
The result is a fragrant winter drink that tastes of apples first, with the spices adding warmth and complexity.
Can You Use These Spices for More Than Apple Cider?
Absolutely. Once you understand the flavour of each spice, there are plenty of ways to experiment.
Poached Pears
Simmer peeled pears in water with a little sweetener, cinnamon, one or two cloves and a small piece of star anise. Cook until tender and remove the spices before serving.
Homemade Chai-Style Tea
Combine black tea with a small amount of cinnamon, cloves and star anise. Add milk if desired. Traditional chai recipes vary widely, and ginger and cardamom are also popular additions.
Spiced Oatmeal
Use a small amount of ground cinnamon and a tiny pinch of ground cloves in oatmeal with apples or pears. Star anise can be infused into the cooking liquid and removed before serving.
Winter Fruit Compote
Gently cook chopped apples, pears or dried fruit with a little water and whole spices. Remove the cloves and star anise before serving.
Holiday Baking
Ground cinnamon and cloves are familiar ingredients in gingerbread, spice cakes and cookies. Star anise can also be used in very small amounts when its liquorice-like flavour suits the recipe.
How to Store Whole Winter Spices
Whole spices generally retain their characteristic aromas longer than the same spices after grinding, because less of their interior surface is exposed to air.
However, they still gradually lose fragrance during storage.
Keep cinnamon sticks, whole cloves and star anise in tightly closed containers away from heat, sunlight and moisture.
Avoid storing them directly beside the stove, where temperature changes and steam can affect quality.
If you've had a jar of spices for a long time, open it and smell the contents. A noticeably weak aroma may mean the spices won't contribute much flavour to your recipe.
For the best result, use fresh, properly stored culinary spices and replace them when their fragrance has faded.
Can You Reuse Whole Spices After Simmering?
You may notice that cinnamon sticks and star anise still look almost the same after simmering in cider.
However, some of their flavour compounds have already moved into the liquid.
Reusing them may produce a much weaker result, and wet spices should not be placed back into a dry storage jar.
For predictable flavour and good food-handling practices, prepare each new batch with fresh dry spices.
A Note About Culinary Use and Concentrated Spice Oils
Using whole cloves, cinnamon sticks and food-grade star anise in ordinary recipes is different from consuming concentrated essential oils.
Essential oils can contain highly concentrated aromatic compounds and may present safety risks if swallowed or used incorrectly.
Do not substitute aromatherapy oils for whole spices or food-grade flavourings in recipes.
Anyone with relevant allergies or medical restrictions should check ingredients and seek professional guidance when appropriate.
Discover Winter Spices at Joy & Vitality Centre
At Joy & Vitality Centre, we carry a wide range of culinary spices, herbs and botanical ingredients, including whole cloves, cinnamon sticks and whole star anise.
These ingredients can be used individually, but learning how to combine them opens up so many possibilities for winter drinks, baking and homemade gifts.
Our whole star anise is sourced from Vietnam, and we enjoy helping customers understand the differences between botanical ingredients that may look or smell similar.
Whether you're preparing your first pot of mulled cider or putting together small spice jars for Christmas gifts, choosing the right ingredients makes a difference.
Explore our Joy & Vitality Centre online store to discover our selection of herbs, spices and other botanical products.
You're also welcome to visit us at Unit 154, 9919 Fairmount Drive SE, Calgary, Alberta.
We've spent 17 years working with natural wellness products, herbs and botanical ingredients, and sharing practical knowledge about them is one of our favourite parts of what we do.
Sometimes a little curiosity about the spices in your cupboard can turn an ordinary winter drink into something worth making again and again.