A warm spicy holiday tradition brought right into your home in a gorgeous sachet, our mulling spices are made with Cinnamon, Orange Peel, Allspice and Cloves. Best served in warm cider or wine, but can also be brewed in warm water as loose leaf tea. Or simply simmer in water to let off a beautifully spicy fragrance in your home.
The History of Mulling Spices
The use of mulling spices first began in the 2nd century, when the Romans began spicing and heating their wine as they traveled across the European continent, trading and conquering. While the exact combination of spices may vary, mulling spices are typically composed of cinnamon, cloves, nutmeg, and allspice, and may also contain bits of dried fruit.
As the Romans continued to travel throughout Europe, their love for mulled wine began to spread across the continent, particularly in northern European countries. Mulled beverages became especially popular during the Middle Ages, when people used them to stay warm during the harsh winters. A type of mulled cider called “wassail” became especially popular in Germany and England during this period of time, and was used in a number of harvest drinking rituals.
Over the years, mulling spices made their way into a variety of other warm beverages, and began to be associated with the autumn and winter seasons. Today, mulling spices are most commonly used in festive winter beverages like mulled wine, cider, and tea.
(from The Republic of Tea)