The first iteration of what we now know as Pumpkin Spice dates back as far as 3,500 years ago in Southeast Asia. Despite the flavor’s storied history, the contemporary version we are all much more familiar with has been popularized by Starbucks Coffee and was created in 2003. Pumpkin Spice is a blend of cinnamon, allspice, cloves, nutmeg, and ginger to produce a chocolate-brown powder sprinkled in many fall and holiday favorites. Pies, muffins, cakes, and even lattes now have their own pumpkin spice recipes, each filled with rich flavors and comforting aromas. Is this fall flavoring all it’s made out to be? Or is it just a superfluous seasoning?
From a practical standpoint, pumpkin spice is actually pretty genius. Instead of adding each of five spices by hand (individually, might I add), this blend saves so much time by giving the chef or barista a single ingredient with perfect ratios. Additionally, this handy flavoring can be added to pretty much anything you would like, lending itself to batters and drinks alike. What started as a latte craze at one brand is now penciled into the menus of coffee shops all over. Starbucks’ largest competitor, Dunkin’, also offers ready-to-order drinks with the flavoring, in addition to K-cups and flavored coffee grounds. High end coffee companies can’t escape the hype either. Nespresso offers pumpkin spice cake pods for their coffee machines.
Ironically, the versatility of pumpkin spice mix is also its kryptonite, especially when recipes of recent years have gotten even more adventurous. Cereals, caramel corn, yogurt, frappes, and even gum have featured this autumn staple. I personally can’t think of many people I know who are eager to chew on pumpkin spice gum. Wouldn’t it be spicy and lose its flavor quite quickly? Additionally, the craze associated with pumpkin spice exaggerates how good the blend is in the first place. I, like many people, do genuinely enjoy pumpkin flavored items, especially when the seasons begin to change. But let’s not get carried away. It’s good but not that good, and I’d go as far to call it severely overrated.
What really gets me is how Bentley students flock to LaCava’s Starbucks over pumpkin spice lattes the second the weather drops below 55º. I think it is safe to say that with the fall mornings are an extra busy time for the Starbucks on campus. Students love to socialize in the café and make friends, chug caffeine when midterms and finals roll around, and fangirl over this overhyped drink during the fall. We practically empty our pockets for Starbucks. LaCava patrons are especially appalled during October and November, as we witness the hordes of people waiting for their pumpkin spice lattes, creating a line so long we are left with no choice but to just barely squeeze through the gaps as we try to make it to class on time.
Like many of my peers, I have tried the famed beverage, but I cannot justify the purchase no matter how much it appeals to the masses. I find that pumpkin spice is a great tool to add some warm notes into a select few dishes, but it should not be overused. While experimentation is fun, I prefer simplicity and tradition. With many clamoring for PSLs to hit menus, let’s remind ourselves that the spice mix is not a jack-of-all-trades, but rather a master-of-none.
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