Winter recipes are about home-cooked, hearty dishes—and they’re often enhanced by a variety of spices. This season, Edible Jersey contributors share the spices that are always hiding in their cabinets come those cool winter months. —Ifrah Akhtar

✅ “On cold winter days, I add cinnamon to oatmeal with bananas, baked apples, or toasted nuts. The flavor and smell remind me of my mother’s kitchen, making me feel comforted.” —Elizabeth Moglia Jackson, Contributor

✅ “When cooking, I usually like to add a little heat to my dishes. Chili peppers (yes, they are considered a spice!) are my go-to for a hot kick. Cut fresh or dried, they always bring the flavor of a dish up a notch. I also keep a variety of hot sauces on hand featuring chili peppers, such as NJ’s own Mazi Piri Piri.” —Ray Painter, Publisher

✅ “My grandmother made applesauce cake in the winter with cinnamon and nutmeg. She used no recipe, so I cannot replicate it, but whenever I smell those spices as something bakes, it takes me back to her kitchen.” —Robin Shreeves, Contributor

✅ “The world of spices has always fascinated me. If I have to pick a personal favorite, though, especially for the winter season, it has to be cinnamon. I use it frequently in cooking and baking. And is there anything better than the smell of a cinnamon apple pie baking in the oven on a cold winter day?” —Nancy Painter, Editor and Publisher

✅ “My spice pantry is a cabinet of curiosities. In winter, I turn to the warming effects of cardamom to bring out aroma and complexity in drinks, curries, and pastries.” —Ifrah Akhtar, Contributor

✅ “My favorite seasonal spice is nutmeg, mostly because it adds a little extra warmth to soups, creamy sauces, and my absolute favorite dish: macaroni and cheese.” —Julia Mullaney, Managing Editor

✅ “As the cold weather arrives, I often use tarragon and citrus-infused salts/oils. They impart earthy flavor, with a reminder of the brightness of summertime.” —Debra Trisler, Art Director

✅ “With colder weather, I make more soups, stews, and braises and have found the availability in recent years of fresh bay leaves has made a significant flavor difference over those crackly dried versions in the little glass jars.”

—Hank Zona, Contributor