While some might think Starbucks is to thank for the beloved spice combination of cinnamon, nutmeg and clove, the origins of a favorite fall beverage are much older than that.
St. Hildegard of Bingen (1098-1179) was a Benedictine nun from medieval Germany whose many wide and varied contributions as an abbess, theologian, mystic, composer and an herbalist (among other things) led her to be declared one of the four female Doctors of the Church by Pope Benedict XVI on Oct. 7, 2012.
In her classic work on health and healing, “Physica,” she wrote about using cinnamon, nutmeg and cloves to “make your heart joyful”:
“Take some nutmeg and an equal weight of cinnamon and a bit of cloves and pulverize them. Then make small cakes with this and fine whole wheat flour, and water. Eat them often. It will calm all bitterness of the heart and mind, open your heart and impaired senses, and make your soul joyful. It purifies your senses and diminishes all harmful humors in you. It gives good liquid to your blood and makes you strong.”
Medieval cooking for body and soul
A version of the “joy cookies” described above are included in a new book recently put out by Sophia Institute Press, “St. Hildegard’s Garden.” The title, which I have on my shelf, is more than just a cookbook. It’s a guide for using medieval herbal cooking and plant-based healing foods for immunity, digestion and balance.
Its back cover aptly describes how “Hildegard built up an immense store of knowledge of diverse creatures and used it to serve others. Our human illnesses, she observed, are often caused by our disrespect for nature and our own bodies. So she researched, conducted experiments, prayed, and cataloged these ingredients to achieve spectacular results for healing both body and soul.”
Of course, St. Hildegard didn’t refer to the combination of cinnamon, nutmeg and clove explicitly as “pumpkin spice” in “Physica” or any of her other writings. That prepared blend, which also includes ginger and allspice, was first introduced by McCormick & Company in 1934. Since then, it’s become ubiquitous during the holiday season, showing up and showing off in desserts, side dishes and beverages alike.
Speaking of beverages, the already mentioned Starbucks pumpkin spice latte is so popular, eager fans line up to buy the drink every year at the end of August, well before the leaves are even starting to change color. But perhaps there is something more than nostalgic flavor to this favorite fall drink. St. Hildegard broke down the benefits of the three main spices further in “Physica.”
The summaries below are provided by Humble Housewives:
- Cinnamon: Recommended for paralysis caused by gout and malarial fevers. It is to be infused in wine and baked into bread, cakes and cookies. It is recommended to be eaten in its powdered form to cure nasal congestion.
- Nutmeg: It will open a person’s heart, make his judgment free from obstruction, and give him a good disposition. Nutmeg should be baked into cakes and cookies. It should be steeped into beverages.
- Cloves: Recommended for a stuffy head and plugged ears due to sinus inflammation, swollen intestines, gout and hiccups. Cloves are antispasmodic to the digestive system.
Make your own, with a saint’s blessing
As a homeschooling mom to seven who favors herbal remedies to modern medicine, I’m now glad to have even more reason to sprinkle pumpkin spice more liberally during this cold and flu and holiday season.
That being said, I rarely find time to pick up my lattes at the drive-thru. But that’s not a problem. Nothing compares to one made from scratch. Enjoy the recipe my sons and I have been using for years.
Sarah Robsdottir is a Catholic convert and homeschooling mom to seven sons. Her latest novel, “Joan of Arkansas,” was released by Voyage Publishing earlier this year. Visit her at www.sarahrobsdottir.com.