With the holidays coming sooner and ending later each year, the mind turns to the warmth offered by allspice and anise, cinnamon and vanilla bean. In Latin America and the Caribbean, they are favorite ingredients in custards and flans, breads, and spice-speckled cookies all year around. Going beyond desserts, they stand up to the chilies in complex moles and adobos while transforming traditional soups and stews. Ground together with peppery spices and herbs, they make excellent rubs and marinades for beef and poultry. Whether it’s a sweet or savory recipes, the heady aroma they add to any dish will draw you to the kitchen every time.