Sukkot

Spices for Sukkot

On Sukkot, families eat in a temporary booth and wave the four species: palm, myrtle, willow and the citron (etrog), whose fragrance is part of the rite. After the holiday, some households make etrog jam or steep the fruit with cloves in a jar, a custom that turns the fruit into a pomander. Stuffed vegetables such as cabbage rolls and peppers, with cinnamon or allspice in sweet-sour sauces, are served in the booth. Fragrant plants and spice are treated almost as if sacred.

The spices

ClovePushed into the etrog as a pomander.AllspiceIn stuffed cabbage sauces.