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EveryMasala

Christian: spices in ritual

Frankincense and myrrh, the Epiphany cake, Christmas baking and the anointing oils.

Christian tradition uses spices in worship and in festival food, from the frankincense and myrrh of the Epiphany story to the spiced breads and cakes of Christmas and Easter.

In worship

Frankincense is burned as incense in Orthodox, Catholic, Anglican and Oriental churches, and its smoke is described in these traditions as a symbol of prayer rising. In the Gospel of Matthew, the Magi bring gold, frankincense and myrrh, which is remembered at Epiphany.

Christmas and Easter

Christmas foods include gingerbread, mince pies, stollen, panettone, mulled wine and Christmas pudding, with cinnamon, clove, nutmeg and ginger. Easter foods include hot cross buns, flavoured with cinnamon and mixed spice, and simnel cake. Eastern Orthodox Christians have kulich and paskha.

Around the world

Syrian Christians of Kerala have a cuisine based on pepper, coconut and spices. Ethiopian Orthodox fasting days lead to spiced vegetable dishes with berbere, and Christian communities in Mexico, the Philippines and the Caribbean have their own festival foods.

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