Working with farmers in the Mid-Atlantic, apple butter was one of the many preservation techniques for the abundance of apples during harvesting season in the fall. Cooking down apples low and slow with warm spices results in this amazing, caramelized product that is a must-have table condiment for everything from pancakes and waffles to a grilled pork-chop dinner.
Inspired by this process and the potential versatility an apple butter profile could deliver in seasoning form, I utilized the following flavors:
In addition, I wanted to infuse a bit of heat, so rather than the standard spices like ginger or nutmeg, I layered chili heat to elevate the flavor complexity. With an upfront sweetness, middle spice that transitions to mild heat, and a lingering brown sweetness, this seasoning is the perfect answer for baked goods, desserts, dairy, and drinks – or maybe even the flavor of the next “pumpkin spice latte.”
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