Tag: holiday

Cumin: Earthy Heart of Great Flavor

Posted on by M.

If there is one spice that forms the earthy, aromatic backbone of countless dishes from Mexico to India and the Middle East, it is cumin. These small, boat-shaped seeds from the Cuminum cyminum plant pack a powerful, warm, and slightly bitter flavor that is both grounding and complex. Unlike sweet spices, cumin offers a savory, earthy depth that makes it indispensable in spice blends, curries, stews, and salsas around the world.

What is Cumin?

Cumin is the dried seed of a small herb in the parsley family. The seeds are harvested and dried, becoming the small, ridged, oblong seeds we know. They are used both whole and ground. Its flavor is robust and distinctive: earthy, nutty, and warm with a slight peppery bitterness and a powerful, savory aroma that is released when the seeds are toasted or ground.

spoonful of dried cumin seeds

A Pinch of History

Cumin’s history is as rich and widespread as its flavor. It was used in ancient Egypt, both in cooking and in the mummification process. It was a common seasoning in the Roman Empire and was so valued in the Middle Ages that it was used as a currency to pay tithes and taxes. While native to the Eastern Mediterranean and Egypt, its cultivation and use spread eastward to India and Asia, and westward to the Americas with Spanish and Portuguese colonists, where it became a cornerstone of Latin American cooking.

Culinary Uses

This spice is incredibly versatile and forms the base flavor in countless iconic dishes.

  • In Savory Cooking: It is the heart of spice blends like Indian garam masala and panch phoron, Mexican chili powder and taco seasoning, and Middle Eastern baharat and za’atar. Use it in chili, curries, lentil soups, stews, and rice dishes like pilaf and biryani.
  • Whole vs. Ground: Whole seeds are often tempered in hot oil or ghee at the beginning of cooking to infuse the oil with their flavor. They can also be sprinkled into breads and pickles. Ground is used in spice rubs for meat, in batters, and added directly to sauces and stews.
  • A Global Staple: From Indian jeera rice to Mexican carne asada and Moroccan tagines, cumin’s ability to provide a savory, earthy foundation makes it a true citizen of the world.

Pro Tip: For the most explosive flavor, buy whole seeds and dry-toast them in a pan over medium heat for 1-2 minutes until fragrant and slightly darkened. Then, grind them in a spice grinder. This process elevates the flavor from simply earthy to deeply complex and nutty.

Flavor Profiles

Cumin offers a deeply savory and aromatic experience that is fundamental to many cuisines. Its flavor profile is less about sweet warmth and more about earthy complexity.

  • Primary Notes: The dominant characteristic is a strong, earthy and nutty flavor, often described as the taste of the soil in the best possible way. This is followed by a distinct warmth that is savory, not spicy.
  • Secondary Notes: You’ll also detect a subtle citrusy note and a peppery bitterness that provides complexity and balance. This slight bitterness is why cumin is often balanced with sweeter spices like coriander or cinnamon in blends.
  • Aroma: The raw seeds have a faintly sweet, earthy scent. However, when toasted, the aroma transforms dramatically, becoming deeply nutty, warm, and profoundly savory—this is the quintessential scent of many dishes hitting a hot pan.
  • Sensation: Cumin provides a warm, lingering sensation on the palate. It is not hot like chili, but its distinct flavor can be pervasive, making it a spice that should be used with intention.

Toasting whole seeds is the key to unlocking their full, aromatic potential, turning their earthy sharpness into a rounded, nutty depth.

Substitutes for Cumin

Cumin’s flavor is unique, but if you’re in a bind, these options can provide a similar earthy profile:

Chili Powder: Since most chili powder blends contain a significant amount of cumin, this can work in savory dishes like chili or tacos. You may need to adjust the other spices.

Ground Coriander: The best single-spice substitute. It has a similar earthy, citrusy character, though it is milder and lacks the warmth. Use 1.5 times the amount of coriander for the amount of cumin.

Caraway Seeds: These share a similar earthy, anise-like flavor. They can be used in a 1:1 ratio, but note the stronger anise note.

Health Benefits & Traditional Uses

Cumin is not just a flavor powerhouse; it’s also celebrated for its digestive and antioxidant properties.

  • Aids Digestion: It is a classic carminative, known to stimulate digestive enzymes and help relieve bloating and indigestion. It’s a key ingredient in many traditional digestive remedies.
  • Rich in Iron: The seeds are an excellent source of iron, making them a valuable dietary addition, especially for vegetarians and vegans.
  • Antioxidant Properties: Cumin contains compounds that have antioxidant effects, helping to combat free radical damage in the body.
  • May Support Blood Sugar Control: Some studies suggest that cumin may help improve blood sugar control, though more research is needed.

Bringing Flavors Together

Cumin is the quiet workhorse of the spice world. It may not be as flashy as saffron or as universally sweet as cinnamon, but its earthy, grounding presence is what makes so many of the world’s favorite dishes feel complete and deeply satisfying. Embrace its savory warmth, and you’ll understand why it has been treasured for millennia.

My Favorite Recipes Using Cumin

Allspice: The Warmth of the Caribbean

Posted on by M.

Allspice is a unique and warmly aromatic spice that seems to hold a symphony of familiar flavors within a single, small berry. Its name is no exaggeration; to many, it tastes like a combination of cinnamon, nutmeg, and cloves. Native to the tropical forests of the Americas, particularly Jamaica, allspice is a cornerstone of Caribbean cuisine but has found a beloved place in kitchens and pantries worldwide.

What is Allspice?

dried allspice berries and leaves

Unlike many spices that are a blend, allspice is a single ingredient. It is the unripe, dried berry of the Pimenta dioica tree. The berries are picked green and sun-dried, during which they turn a reddish-brown color. It is sold both whole and ground. The flavor is warm, sweet, and pungent, with dominant notes of clove, followed by the warmth of cinnamon and the nuttiness of nutmeg.

A Pinch of History

Allspice has a rich and colonial history. Christopher Columbus encountered it in Jamaica during his second voyage to the New World, mistaking it for a type of pepper—which is why its botanical name is Pimenta (from the Spanish word “pimienta” for pepper). It quickly became a valuable export from the Caribbean, prized in Europe for its complex and versatile flavor. To this day, the finest allspice is said to come from Jamaica.

Culinary Uses

Allspice is incredibly versatile, working beautifully in both sweet and savory dishes.

  • In Savory Cooking: It is the defining spice in Jamaican jerk seasoning, providing that warm, pungent base. It’s also essential in many Middle Eastern dishes, like Lebanese baharat or Palestinian musakhan. I love using it in marinades for meat, stews, soups, and pickling brines!
  • In Baking and Sweets: Allspice is a key component in pumpkin pie spice, gingerbread, spiced cakes, and fruitcakes. It pairs wonderfully with apples, bananas, and sweet potatoes.
  • In Beverages: A pinch of ground allspice can elevate a mug of hot chocolate or apple cider. It’s also used in the production of some liqueurs and in mulling spices for wine.

Pro Tip: For the most potent flavor, buy whole allspice berries and grind them yourself as needed using a spice grinder or mortar and pestle. A single whole berry added to a pot of rice or stew will impart a lovely, subtle flavor.

Flavor Profiles

Allspice offers a warm and complex symphony of flavors that truly lives up to its name. The experience of tasting allspice unfolds in layers:

  • Primary Notes: The most dominant flavor is the pungent, sweet warmth of clove, derived from the same compound (eugenol). This is immediately followed by the rich, woody sweetness of cinnamon.
  • Secondary Notes: Underlying the primary notes is a distinct, nutty earthiness reminiscent of nutmeg. Some palates also detect subtle hints of black pepper and juniper, adding a touch of sharpness and complexity.
  • Aroma: The scent is warmly aromatic, evoking the cozy feeling of an autumn kitchen. It smells like a pre-mixed blend of baking spices, with the clove note being particularly prominent.
  • Heat Level: It has a gentle, building warmth but is not spicy or fiery like chili peppers. The heat is more of a soothing, pervasive warmth that enhances other flavors without overwhelming them.

This unique combination makes it incredibly versatile, as it can mimic a spice blend all on its own, providing a full, rounded depth to both sweet and savory dishes.

Substitutes for Allspice

If you find yourself without allspice, you can create a close approximation. The best substitute is a blend:

  • Homemade Allspice Blend: Mix ½ teaspoon of ground cinnamon, ¼ teaspoon of ground cloves, and a pinch of ground nutmeg. This will mimic the complex flavor profile for use in a recipe calling for 1 teaspoon of ground allspice.

While not a perfect match, ground cloves can be used in a pinch, but use about half the amount as the flavor is more intense and singular.

Health Benefits & Traditional Uses

Beyond its delightful taste, it has been used in traditional medicine and offers several potential health benefits:

  • Rich in Antioxidants: Like many spices, it is high in antioxidants, which help combat oxidative stress in the body.
  • Anti-inflammatory Properties: The compound eugenol, also found in cloves, gives it natural anti-inflammatory and analgesic (pain-relieving) qualities.
  • Aids Digestion: It also has carminative properties, meaning it can help relieve gas, bloating, and indigestion.
  • Antimicrobial Effects: The essential oils it contains have been shown to have antimicrobial properties, which can help protect against certain bacteria.

Bringing Flavors Together

This spice is a small berry that delivers a big, complex flavor. It’s a testament to the idea that sometimes, the whole is greater than the sum of its parts. Keep a jar in your spice cabinet, and you’ll constantly find new ways to add a touch of warm, aromatic magic to your cooking.

My Favorite Recipes Using Allspice

Cloves: The Pungent Jewel of Spices

Posted on by M.

With their intense, warming, and slightly sweet aroma, cloves are a spice that commands attention. These small, dark brown, nail-shaped buds are the dried flower buds of the Syzygium aromaticum tree. The name “clove” itself comes from the Latin word clavus, meaning “nail,” which perfectly describes their shape. A staple in cuisines across the globe, from Asia to the Americas, cloves add a deep, pungent warmth that is both distinctive and unforgettable.

What are Cloves?

Cloves are the unopened flower buds of an evergreen tree native to the Maluku Islands (the Spice Islands) of Indonesia. The buds are hand-picked just before they flower and are then dried, either in the sun or through a mechanical process, until they become dark brown and hard. Their powerful flavor comes from the compound eugenol, which is also responsible for their numbing sensation and medicinal properties. They are sold both whole and ground.

dried cloves in close up shot

A Pinch of History

Cloves have one of the most dramatic histories of any spice. For over 2,000 years, they were traded across Asia and into Europe, originating from a tiny group of Indonesian islands. Their source was a fiercely guarded secret by local sultans. The demand for cloves (and nutmeg) was a primary driver for the Age of Exploration, leading to bloody conflicts between European powers. The Dutch eventually gained a monopoly, and for a time, the clove tree was grown only on a single island they controlled. Today, cloves are cultivated in Indonesia, Madagascar, Zanzibar, and Sri Lanka.

Culinary Uses

Cloves are a key component in many spice blends and are used to impart a warm, sweet depth to both food and drink.

  • In Savory Cooking: A pinch of this ground spice is essential in many spice mixes, such as Indian garam masala and Chinese five-spice powder. Whole cloves are often studded into hams and onions for broths and stocks, where they slowly release their flavor.
  • In Baking and Sweets: They are a classic spice in gingerbread, pumpkin pie, speculaas, and fruitcakes. The spice pairs beautifully with apples, pears, and stone fruits in compotes and desserts.
  • In Beverages: Also a fundamental ingredient in mulled wine, spiced cider, and chai tea, this spice provides the warming, pungent backbone that defines these comforting drinks.
  • Whole vs. Ground: Use whole for slow-cooked dishes where you can remove them before serving. Use ground sparingly in baking and spice rubs, as its flavor is concentrated and can easily overpower a dish.

Pro Tip: To avoid an overly strong, bitter flavor, use whole cloves sparingly and remember to remove them before serving. A classic technique is to stud an onion with a few and add it to a soup, stew, or broth for a subtle, warming base note.

Flavor Profiles

Cloves deliver an intensely aromatic and powerful flavor that is both unmistakable and memorable. Tasting cloves is a multi-sensory experience characterized by its penetrating warmth:

  • Primary Note: The dominant flavor is a sharp, pungent sweetness that is almost medicinal in its intensity. This is due to the high concentration of the compound eugenol, which is responsible for the signature clove aroma and its numbing sensation.
  • Secondary Notes: Behind the initial punch, you can detect warm, woody undertones similar to cinnamon and a very subtle hint of peppery heat. When used whole and slow-cooked, they can also impart a faint, fruity complexity to broths and braises.
  • Aroma: The scent is powerfully warm, sweet, and camphorous. It is deeply inviting in small doses, evoking festive baking and mulled wines, but can become overpowering if used too liberally.
  • Sensation: Cloves have a unique physical effect, creating a mild numbing or cooling sensation on the tongue (similar to mint but without the cool temperature). This astringent quality is why clove oil is a traditional remedy for toothaches.
  • Heat Level: The heat is not a “spicy” heat like chili, but a warm, penetrating heat that spreads across the palate. It is one of the most potent warming spices, which is why it is almost always used in small quantities.

Understanding this potent and complex profile is key to using cloves effectively—they are a spice that should be used with a measured hand to enhance a dish without dominating it.

Substitutes for Cloves

The unique flavor is difficult to replicate, but in a pinch, you can use one of the following:

Cinnamon + Nutmeg: For 1 teaspoon of ground cloves, try a blend of ¾ teaspoon cinnamon and ¼ teaspoon nutmeg. This will provide warmth and complexity.

Allspice: The best single-spice substitute. Use the same amount of ground allspice as you would ground cloves. Its flavor is a close, though milder, approximation.

Nutmeg or Mace: These offer a similar warm, sweet note. Use a light hand, as their flavor profile is different.

Health Benefits & Traditional Uses

Cloves have been used for centuries in traditional medicine systems like Ayurveda and Chinese medicine, and modern science is confirming many of their benefits:

  • Powerful Antioxidant: They have the highest antioxidant value of any spice, helping to fight oxidative damage in the body.
  • Dental Health: Eugenol is a common ingredient in dental care products. Clove oil has been used for generations to relieve toothache pain and oral inflammation.
    • Hey parents, remember teething?! Some of the best options I found for my kiddo included products that utilized clove oil!
  • Anti-inflammatory and Antimicrobial: The eugenol also provides significant anti-inflammatory and antimicrobial effects, helping to protect against certain bacteria and support overall health.
  • Aids Digestion: Cloves are known to stimulate digestive enzyme secretion, which can help reduce bloating and indigestion.

Bringing Flavors Together

Cloves are more than just a spice; they are a historical treasure and a culinary powerhouse. A jar of cloves in your pantry is like having a vial of concentrated warmth, ready to transform a simple dish into something deeply aromatic and memorable. Use them with respect for their potency, and they will reward you with incredible flavor.

My Favorite Recipes Using Cloves

Cinnamon: The Warm Heart of the Spice Rack

Posted on by M.

Cinnamon is the warm, sweet, and woody spice that feels like a hug in a cup. It’s the undisputed heart of the spice rack, transforming simple ingredients into comforting, aromatic delights. Harvested from the inner bark of tropical evergreen trees, this ancient spice has been treasured for millennia not just for its flavor, but for its profound connection to warmth, celebration, and well-being.

What is Cinnamon?

cinnamon sticks in a clear container

Cinnamon is made from the inner bark of several tree species. The bark is harvested, dried, and curls into the familiar “quills” or sticks. It’s then either sold as sticks or ground into a powder. The two most common types are Ceylon or “true” cinnamon, with a lighter, more complex flavor) and Cassia (the more common variety, with a stronger, spicier kick).

A Pinch of History

In ancient times, cinnamon was so highly prized it was considered a gift fit for monarchs and deities. It was once more valuable than gold. Its source was a fiercely guarded secret by Arab traders, who told fantastical tales that it was gathered from birds’ nests in perilous, faraway lands to justify its exorbitant cost and protect their lucrative trade routes.

What dishes is it best in?

Cinnamon is the soul of comfort food and festive drinks across the globe.

  • Sweet Dishes: The essential spice for oatmeal, apple pie, cinnamon rolls, snickerdoodle cookies, and rice pudding.
  • Savory Dishes: A key component in Moroccan tagines, Indian curries, and Mexican mole. A stick added to a pot of rice or lentils adds incredible depth.
  • Beverages: The star of chai tea, Mexican hot chocolate, café de olla, and of course, a simple sprinkle on your latte or cocoa.

Flavor Profiles

Cinnamon wraps you in a cozy embrace of:

An aromatic fragrance that fills a room, a flavor which is versatile, working beautifully in both sweet and savory dishes.

It features a warm, woody sweetness, and a slightly spicy kick.

How to Store It

For the most vibrant flavor, buy whole sticks and grind them yourself as needed using a spice grinder or a powerful blender. Pre-ground cinnamon loses its potent oils and complex aroma relatively quickly. Store sticks and powder in an airtight container in a cool, dark place.

For most of us, a small jar of the ground version is just fine and lasts plenty long enough. I keep mine in a cupboard along with most of my other dried spices. 🙂

Health Benefits & Traditional Uses

Cinnamon isn’t just a flavoring; it’s a powerhouse of wellness that has been used in Ayurvedic and traditional medicine for centuries.

  • Blood Sugar Balance: Renowned for its ability to help regulate blood sugar levels and improve insulin sensitivity.
  • Powerful Antioxidant: Packed with protective compounds that fight oxidative stress in the body.
  • Anti-Inflammatory: Helps reduce inflammation, which is at the root of many chronic conditions.
  • Heart Health: Studies suggest it can support heart health by helping to lower bad cholesterol and blood pressure.

Bringing Flavors Together

Most of us may have grown up making pumpkin pie for the holidays with various combinations of ‘holiday spices’. There is even a specially pre-mixed ‘pumpkin pie spice‘ blend for those who prefer to dump it in and get on with it. I enjoy my own personal blend of spices which tends to be a bit heavier on the cardamom side than it used to, but still prominently features nutmeg and cinnamon. The spicy warmth of this spice gives my pies that familiar kick that we all expect!

My Favorite Recipes Using Cinnamon

Nutmeg: The Warm, Sweet Soul of Baking

Posted on by M.

Nutmeg is the warm, aromatic seed that brings a deep, sweet, and slightly nutty soulfulness to dishes both sweet and savory. Hailing from the lush, tropical Banda Islands of Indonesia, this spice has a rich history of trade, treasure, and even treachery. A little dusting of freshly grated nutmeg can transform a simple recipe into something complex and comforting. Also, the brilliance of the seed pod has captured me, because I love the color. I’m not sure how I’ve managed to reach 40 years of life without ever realizing that this amazing spice comes from such a beautiful seed!

What is Nutmeg?

nutmeg pod still growing on tree

Nutmeg is the inner seed of a golden-yellow fruit. The seed is encased in a lacy, crimson-red ‘aril’, which is the spice we know as mace. I know, right? Who knew that mace was a sister spice?! Ok, maybe you did, but I didn’t. For use, the hard seed is dried until it rattles in its shell, then it’s cracked open. You can buy it whole and grate it yourself, or purchase it pre-ground.

A Pinch of History

In the 17th century, nutmeg was so valuable that the Dutch traded the island of Manhattan to the British in exchange for a tiny Indonesian island called Run, which was covered in nutmeg trees. For centuries, its source was a fiercely guarded secret, making it a luxury spice worth its weight in gold in medieval Europe. Hence the wars waged over the ‘Spice Islands’.

What dishes is it best in?

It is a cornerstone of fall and winter baking, but its uses extend far beyond.

  • Sweet Dishes: Essential in pumpkin pie, apple crisps, custards, rice puddings, and gingerbread. It’s the perfect partner for cinnamon and cloves.
  • Savory Dishes: A classic finish for creamy sauces like béchamel (for lasagna), creamed spinach, and potato gratins.
  • Beverages: A wonderful addition to eggnog, mulled wine, chai tea, and hot chocolate.

Flavor Profiles

Imagine a fragrance that is:

Warm and earthy, Sweet and slightly nutty, Aromatic with a subtle pine-like note.
Its flavor is potent, so it’s best used with a light hand.

How to Store It

For the most vibrant flavor, always buy whole nutmeg seeds. Grate them fresh with a microplane aka fine grater or zester or a dedicated nutmeg grater just before using. The pre-ground powder loses its complex aroma very quickly. Store whole nutmeg in an airtight container in a cool, dark place.

For most of us, a small jar of the ground version is just fine and lasts plenty long enough. I keep mine in a cupboard along with most of my other dried spices. 🙂

Health Benefits & Traditional Uses

In traditional medicine, it has been used for centuries, but it’s important to note that it is very potent and should only be used in small, culinary amounts.

  • Digestive Soother: A tiny pinch in food can help soothe indigestion, reduce nausea, and relieve gas.
  • Sleep Aid: In Ayurveda, a dash of nutmeg in warm milk is a classic remedy to promote relaxation and sleep.
  • Cognitive Health: Some studies suggest that compounds in nutmeg may support brain health and memory.
    A Word of Caution: Nutmeg is safe in normal culinary quantities, but very large doses can be toxic. Always stick to the amount called for in recipes.

Bringing Flavors Together

Most of us may have grown up making pumpkin pie for the holidays with various combinations of ‘holiday spices’. There is even a specially pre-mixed ‘pumpkin pie spice‘ blend for those who prefer to dump it in and get on with it. I enjoy my own personal blend of spices which tends to be a bit heavier on the cardamom side than it used to, but still prominently features nutmeg. Cinnamon is of course present, as are cloves, but my two favorite ‘warm’ spices are the stars of my pumpkin pie spice line up now. 😉

My Favorite Recipes Using Nutmeg

Ultimate Death-by-Chocolate Crinkle Cookie Recipe

Posted on by M.

This recipe for Chocolate Crinkle Cookies is my go to.

When I need to bring something decadent but relatively simple to a gathering, this is the recipe that comes to mind.

I’ve been making these cookies for years. Along the way, I’ve learned more about the science of baking and tweaked the recipe accordingly. The fact is, crinkle cookies are a weakness of mine, as evidenced by my decades long love of Ginger Crinkles.

chocolate crinkle cookies

Death-by-Chocolate Crinkle Cookies

Yield: 24 servings
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling Time: 5 minutes
Total Time: 47 minutes

Ingredients

  • 4 oz. Unsweetened Chocolate Baking Bar (if you don’t have this, substitute Unsweetened Chocolate*)
  • 1/4 c. (1/2 a stick) Salted Butter
  • 1 c. All Purpose Flour
  • 1/2 c. Cocoa Powder
  • 1 t. Baking Powder
  • 1/4 t. Baking Soda
  • 3/8 t. Salt
  • 1 1/2 c. Brown Sugar
  • 3 Eggs
  • 4 t. Instant Espresso Powder, optional
  • 1 T. Vanilla Extract
  • —
  • 1/3 c. granulated sugar
  • 1/3 c. powdered sugar

Instructions

  1. Preheat oven to 325*.
  2. Melt chocolate and butter together.
  3. Add dry ingredients to a large bowl and whisk to combine.
  4. Combine brown sugar, eggs, espresso and vanilla and mix well.
  5. Add melted chocolate mixture to egg Mixture and whisk to combine.
  6. Gradually mix in dry ingredients, stirring just until combined and there are no streaks of flour.
  7. Let dough rest 5-10 minutes or refrigerate until ready to use.
  8. If refrigerated, be sure dough reaches room temperature before forming and baking.
  9. Prepare 1 bowl each of granulated sugar and powdered sugar respectively.
  10. Roll dough into 2″ balls and roll first in granulated sugar, then powdered sugar.
  11. Place on parchment lined or lightly greased cookie sheet.
  12. Bake 10-12 minutes on middle rack, turning once.
  13. Remove from oven and allow to cool on sheet.
  14. Cookies should look soft and doughy in middle; they may even seem raw.
  15. The latent heat will cook them, don’t worry! This is how they end up chewy and melt-in-your-mouth instead of being hockey pucks.

Notes

  • Latent heat is powerful. Don't be afraid to pull 'raw' cookies from the oven!
  • Espresso powder is completely optional. The flavor kicks things up a notch, but these are delicious regardless.
  • *Recipe for Unsweetened Chocolate is coming soon.
  • The espresso powder gives it a nice kick - I have a self grinding coffee maker and the part you have to clean out once in a while where the fine coffee dust accumulates? I use that stuff as my 'espresso powder'.
  • You can easily substitute salted butter, just reduce the salt in the recipe to 3/8t.
  • I do recommend having at least 2 baking sheets so that you can be prepping one while the other bakes and then bake the second while the first one cools. It's a marathon, but this recipe is well worth the effort, I promise you!

© A Kitchen of Herbs
Category: Dessert

Truth be told, if you bring these cookies to a holiday gathering, no one will question the lack of festive decor or colorful references to the season. They will be too busy consuming these decandent bites of chocolatey goodness to think about whether or not they align with the seasonal requirements. Chocolate always wins, folks. It always wins.