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Festival sweets

Sweets made with cardamom, saffron, nutmeg and cinnamon for festivals around the world.

A ring: peppercorns and other round berries, tipped from the jar and counted by the spoon.

Also: mithai, festive confectionery, Diwali sweets, Christmas cake spice

Festivals bring spice into sweet food. Indian mithai for Diwali, Eid and Holi, such as laddu, barfi, gulab jamun and kheer, are scented with cardamom, saffron, rose and nutmeg. Christmas in Europe has gingerbread, speculaas, panettone, fruitcake and mince pies, with cinnamon, clove, nutmeg and ginger. Persian Nowruz sweets use cardamom and rosewater, Jewish Rosh Hashanah cakes use honey and cinnamon, and Chinese mooncakes sometimes use five-spice. The link between sweet and spice is old, since sugar and spices both travelled the same routes and were costly gifts. Preparing them is often a family occasion, with pounding of cardamom by hand.

See also

ElaichiKesarJaiphalMulling

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