Columbus Day and a Look at Scurvy

On the evening of August 3, 1492, Columbus departed from Palos de la Frontera, Spain, with three ships: the Niña, Pinta, and Santa María. The land was sighted on October 12, 1492. Columbus called the island San Salvador (today, it is known as the Bahamas).

Scurvy was a major health problem onboard Christopher Columbus's ships. Fresh fruits and vegetables were not taken on these long voyages due to spoilage. This resulted in a high incidence of scurvy among the sailors. The relationship between scurvy and Vitamin C has not been discovered yet.

The typical foods brought on these long journeys consisted of water, vinegar, wine, olive oil, molasses, honey, cheese, rice, almonds, salted flour, sea biscuits, dry legumes, salted and barreled sardines, anchovies, dry salt cod and pickled or salted meats (beef and pork). Fresh livestock, including pigs and chickens, were part of the ship's provisions. Fish was readily available.

Foods were commonly salted and pickled as a method of preserving food. The crew was served two meals a day. Foods were mostly boiled and served in a large wooden bowl. The sailors ate with their fingers because they had no forks or spoons. There was a lack of proper sanitation. Hand washing before meals was not required.

There is a legend that during one of Christopher Columbus's voyages, some sailors had scurvy and wanted to be dropped off at one of the nearby islands and die there rather than dying on board. While the men were on the island, they ate some of the island's fresh fruits and vegetables and to their amazement, began to recover. When Columbus's ships passed by several months later, the captain saw the men were alive and healthy. The island was named Curacao, meaning Cure.

Foods Rich in Vitamin C

Pirates For Sail talks about
Scurvy Awareness and Prevention

Filmed at Piratz Tavern, Silver Spring, MD 

National Moldy Cheese Day - Should I throw the Cheese Away?

Mold on soft cheeses, such as cottage cheese, cream cheese, and ricotta cheese should be discarded.  The same is true for any kind of cheese that shreds, crumbles, or slices. With these cheeses, the mold can send filaments throughout the cheese. In addition, harmful bacteria, such as listeria, brucella, salmonella, and E. coli, can grow along with the mold.

Mold generally can't penetrate far into hard and semisoft cheeses, such as cheddar, Colby, Parmesan, and Swiss. So you can cut away the moldy part and eat the rest of the cheese. Cut off at least 1 inch (2.5 centimeters) around and below the moldy spot. Be sure to keep the knife out of the mold so it doesn't contaminate other parts of the cheese.

Not all molds pose a risk. In fact, some types of mold are used to make cheeses, such as Brie and Camembert. These molds are safe to eat.

If you're not sure what type of cheese you have or what to do if it grows mold, the safe course is to discard it.

Resource

If a piece of cheese has mold growing on it, should I throw the cheese away? Mayo Clinic Katherine Zeratsky, #RDN

World Octopus Day - Food Resources

Octopus Food Resources

Nutrient Profile

How to Cook Octopus

by Kyle Phillips, featured in Spruceeats

Best Recipes for Octopus,
Food & Wine

It may seem daunting, but the octopus is worth tackling at home. Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways.

Pan-Seared Octopus with Italian Vegetable Salad 

by Jon Shook and Vinny Dotolo

National Salmon Day - Recipe, Nutrition Profile, and Health Benefits

Health Benefits of Salmon

1. Salmon is a fish high in omega-3 fats. Omega-3 fatty acids are a type of polyunsaturated fatty acid that may help lower cholesterol levels and support heart health.

2. Salmon is rich in high-quality protein. Your body requires protein to heal, protect bone health and prevent muscle loss, among other things. Salmon provides 22–25 grams of protein per 3.5-ounce serving.

3. Salmon is an excellent source of several B vitamins, which are needed for energy production, controlling inflammation and protecting heart and brain health.

4. 100 grams of salmon provide 11–18% of the RDI of potassium, which helps control blood pressure and prevent excess fluid retention.

5. A 100-gram serving of salmon provides 59–67% of the RDI of selenium, a mineral involved in protecting bone health, improving thyroid function and reducing the risk of cancer.

6. Astaxanthin is an antioxidant found in salmon that may benefit heart, brain, nervous system, and skin health.

7. Consuming salmon can help protect against heart disease by increasing levels of omega-3 fats, decreasing levels of omega-6 fats and lowering triglycerides.

8. Consuming salmon may help you control your weight by reducing appetite, boosting metabolic rate, increasing insulin sensitivity and decreasing belly fat.

9. Salmon and other fatty fish can help lower inflammation, which may reduce risk factors for several diseases and improve symptoms in people with inflammatory conditions.

10. Frequent salmon consumption may help reduce symptoms of anxiety and depression, protect fetal brain health in pregnancy and decrease the risk of age-related memory problems.

11. Salmon has a delicious flavor and can be prepared in many different ways. Canned salmon is a convenient and inexpensive option.

Resource
1. 11 Impressive Health Benefits of Salmon, Healthline, Franziska Spritzler, #RDN
2. 70 Salmon Recipes, delicious

National Pierogi Day - Potato Pierogis

Pierogi are filled dumplings of East European origin. They are made by wrapping pockets of unleavened dough around a savory or sweet filling and cooking them in boiling water. These dumplings are popular in many Eastern European cuisines.

Pierogi are often semi-circular but triangular and rectangular ones are also found. Typically may be stuffed with mashed potatoes, fried onions, cheese, cabbage, sauerkraut, meat, mushrooms, spinach, or other ingredients depending on the cook's preferences. Dessert versions of the dumpling can be stuffed with cheese or with a fresh fruit filling, such as cherry, strawberry, raspberry, blueberry, peach, plum, or apple.

Potato Pierogis
4 servings

Ingredients
2 teaspoons extra-virgin olive oil, divided
1/2 cup finely chopped onion
1 cup cold mashed potatoes
1/2 cup grated reduced-fat Cheddar cheese, (2 ounces)
24 wonton wrappers, (about 6 ounces)
2 cups thinly sliced onions
1/4 cup reduced-fat sour cream

Directions
1. Heat 1 teaspoon oil in a nonstick skillet over medium heat; add chopped onion and cook, stirring, until softened, about 3 minutes.
2. Transfer to a bowl and mix in mashed potatoes and cheese.
3. Lay a wonton wrapper on a cutting board. (Keep remaining wrappers covered.) Cut wrapper into a circle with a 3-inch round cookie cutter, preferably serrated.
4. Place about 2 teaspoons potato filling just to one side of the center of the circle.
5. Moisten the edges with water, using a pastry brush. Fold wrapper over filling and press edges together to seal.
6. Flute the edge with the tines of a fork. (Be careful not to pierce the wrapper.)
7. Set the pierogi on a baking sheet and continue filling pierogis until the filling is used up. (Keep prepared pierogis covered with a damp cloth as you work.)
8. Put a large pot of water on to boil. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-low heat; add sliced onions and cook, stirring often, until tender and lightly caramelized, 10 to 20 minutes. (Reduce heat and/or add a little water, if necessary, to prevent scorching.) Set aside and keep warm.
9. Drop in about half the pierogis in boiling water. Cook until wrappers are tender and pierogis float to the top, 3 to 4 minutes. Retrieve the pierogis with a slotted spoon and place them in a pan with onions. Repeat with the remaining pierogis.
10. Place the pierogis and onions over medium-low heat and shake the pan to coat the pierogis with onions; warm through. Serve immediately with reduced-fat sour cream.

Resources

1. Wikipedia, Pierogi

National Frappe Day

A frappé is a popular cold coffee beverage that typically consists of coffee, ice, and milk or cream, sweetened to taste. It's often blended or shaken to create a frothy and refreshing drink. Frappés can be customized with various flavors and toppings, such as whipped cream, chocolate syrup, or caramel drizzle.

The history of the frappé dates back to Greece, where it is known as the "Greek frappé." It was invented by Dimitris Vakondios, a Nescafe representative, in 1957. The story goes that he was demonstrating a new instant coffee product at the Thessaloniki International Fair but couldn't find hot water. So, he improvised by mixing the instant coffee with cold water and ice cubes in a shaker, creating a frothy, chilled coffee drink. This accidental invention became a sensation and is now a beloved coffee beverage in Greece and beyond.

In recent years, frappés have evolved, and there are many variations, including those made with different types of coffee, flavored syrups, and alternative milk options. They are particularly popular during the hot summer months and have gained popularity in various parts of the world, with each region adding its unique twist to the classic recipe.

Frappe Mocha 

Frappé refers to:
1. Frappé coffee, an iced coffee beverage made from instant coffee
2. A frozen fruit-flavored dessert made with shaved ice

Frappe Mocha
Yield: 2 servings

Ingredients

1 teaspoon instant coffee granules

1/4 cup boiling water

1 cup skim milk

4 teaspoons chocolate syrup

1/2 cup crushed ice

Directions

1. In a small bowl, dissolve coffee granules in water. Pour into an ice cube tray; freeze.
2. In a blender, combine the skim milk, chocolate syrup and coffee ice cubes.
3. Cover and process until smooth.
4. Add crushed ice; blend.
5. Pour into chilled glasses; serve immediately. 

 Nutritional Analysis

References and Resources
1. Wikipedia: Frappe

Nutritional Analysis Services
Ensure accurate and cost effective nutritional analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A great service for the Media, Publishers, Writers, Chefs, Recipe Websites and Blogs. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services

contact:
Sandra Frank, Ed.D, RDN, LN, FAND
recipenews@gmail.com
954-294-6300

October 6, National Noodle Day - Vegetarian Pad Thai

Noodles are a food made from doughs containing such foods as rice, wheat, potato, buckwheat, maize, legume, and nuts. There are various shapes, from long, thin ribbons, strips, curly waves, pipes, tubes, and strings. Noodles are usually cooked in a mixture of boiling water and/or oil. Depending upon the type, noodles may be dried or refrigerated before cooking.

Vegetarian Pad Thai, premade 
(stir-fried rice noodle)

Nutritional Analysis

Resources and References
1. The Nibble: Noodles
2. Wikipedia: Noodle
3. EatingWell, Healthy Noodle Recipes

Nutritional Analysis Services
Ensure accurate and cost-effective nutritional analysis and food nutrition facts labels for your recipes and menus utilizing an extensive research database. A great service for the Media, Publishers, Writers, Chefs, Recipe Websites, and Blogs. Your readers will enjoy and benefit from the Nutrition information.

For more information, visit Dietitians-Online Nutritional Analysis Services.

Contact:
Sandra Frank, Ed.D, RDN, FAND
recipenews@gmail.com
954-294-6300

National Diversity Day - Exploring Food Diversity

National Diversity Day is a day to celebrate and embrace who we are, despite our differences, no matter what race, religion, gender, sexual orientation, age, nationality, or disability. 

Today is a wonderful day to celebrate the many cultural foods making up the Cuisine from all over the World. The diversity can be seen as we travel across the globe. 

Foods from All Over the World

Healthy Choices
Table of Cuisines (from Menu Solutions)

Cuisine Healthier Choices Limit Delicatessen Selections Extra-lean corned beef, pastrami, or roast beef, beef brisket, and turkey breast are best; whole wheat or multi-grain bread; chicken or tuna salad; chopped herring; chef salad; fresh fruit plate with cottage cheese; dry bagel; borscht or broth soup; tossed salad, sliced tomatoes, beet salad, or carrot raisin salad. High-fat meats (regular corn beef, hot pastrami, beef bologna, hot dogs, knockwurst, liverwurst, and salami); potato salad; mayonnaise-based salads; combo sandwiches (Reuben); smoked fish (lox); creamy coleslaw; chopped liver; excess cream cheese and cheese spreads; sauerkraut (high in sodium). Pizza Parlor Selections You cannot go wrong by ordering extra toppings such as onions, peppers, mushrooms, tomato slices, broccoli, and spinach. Other possibilities include chicken, crab meat, or shrimp.   Fat starts with the basic cheese, so avoid extra cheese and in particular mozzarella. Other culprits include bacon, meatballs, pepperoni, sausage, and prosciutto, as well as anchovies. Sandwich Shop Selections Both 100% whole wheat and pita bread are great choices. Good sandwich fillers are grilled chicken breast, ham, roast beef, and turkey breast. Instruct the server not to add butter, margarine, or mayonnaise to the bread and substitute with ketchup, mustard, or horseradish. Good salad choices include chef, garden, or Greek salads, but remember to ask for low-calorie dressings on the side and to omit egg or cheese. Broth-type soups are good, such as barley, beef, chicken, lentil, split pea, and vegetable noodle. Avoid croissants, cheese, excess mayonnaise, egg, and creamy soups. Beware of "diet plates" with big burgers and scoops of cottage cheese, which have loads of saturated fat. Omit cheeseburgers, cheese sandwiches, or grilled cheese "melts" over chicken and seafood salads; and cold cuts. Combo sandwiches with meat and cheese and club sandwiches are best avoided due to the large portion size. Remember that salad combos such as tuna, chicken, and crab meat have lots of mayonnaise. Avoid creamy soups such as chowders or cream of "anything." Submarine Shop Selections Order the smaller size roll or pita bread. Turkey, smoked turkey, ham, and roast beef are acceptable. Ask the server to go light on the meats, omit the mayonnaise or oil, and generously load up on the shredded lettuce, onion, peppers, pickles, and sliced tomatoes. Choose salads as alternatives when available, such as chef or tossed salads with perhaps a scoop of tuna, chicken, or seafood served with Italian or pita bread.  Omit meats such as bologna, Italian cold cuts, salami (hard or Genoa), and sausages. Stay away from cheeses and steak and cheese. Other items to omit include antipasto salads, fried eggplant, and chicken cutlets. Chinese Selections Order plain steamed rice; boiled, steamed, or stir-fried vegetables (ask for little oil to be used); moderate fish and shellfish; non-fried tofu; skinless poultry and egg roll (insides only). Anything fried (rice or crispy noodles), or with sweet and sour sauce; egg dishes or soups; salty soups; avoid duck and limit beef, pork, and pickled foods; excess soy sauce; ask chef to leave out MSG and cut down the use of commonly used corn starch, sugar, and salt. Indian Selections Order chutney (except mango); curry sauce (yogurt-based); fish (omit butter basting); yogurt with shredded vegetables; basmati rice. Biryani (vegetable dish); chapatti or papadum bread; tandoori chicken; lentil or mulligatawny soups Creamy or high-salt soups; clarified butter (ghee); deep-fried meats; poori or paratha bread; fried samosa or pakora; ask to prepare dishes without excess salt and to omit coconut milk, if possible; omit garnishes with nuts or dried fruit. Italian Selections Order antipasto (no oil or excess meats); crusty bread (no oil or butter); broiled or grilled fish, seafood, chicken, and meats; garlic; plain or vegetable pasta; fresh unsalted mozzarella cheese; steamed leafy vegetables (kale and broccoli); salads; fresh tomatoes; zucchini; ices. Garlic bread; stuffed pasta (ravioli and lasagna); fried eggplant; meatballs or sausage; sauces with butter, cream, oil, and wine base; pesto sauce; cheese-filled or parmesan style dishes; spumoni or tortoni ice cream. Beware of risotto rice; polenta; and high-fat, high-sodium prosciutto ham and pancetta; veal cutlets, and Caesar salads. Japanese Selections Order rice; steamed fish; sushi; sashimi; miso soup; raw vegetables; tofu; sukiyaki (stir-fried); yakimono (broiled fish). Tempura and other deep-fried food; excess peanut and teriyaki sauce; pickled foods; excess salt and sugar in sauces; excess salt in soy marinades and sauces. Mediterranean (Middle East) Selections Order couscous, bulgar, and pita bread; legumes such as chickpeas, fava beans, and lentils; hummus; grape leaves; yogurt. Phyllo dough dishes for sweet desserts such as baklava; feta and kasseri cheese; excess anchovies and olives; high sodium foods; feta, olives, and sausage; appetizers in general, except salads; excess fat from butter, olive oil, omelets, and tahini. Mexican Selections Order soft-shell tacos; burritos; fajitas; salsa; chicken enchilada; black beans or Mexican rice; grilled fish or chicken; salads without chips or shells; moderate corn or flour tortilla, using minimal oil; ceviche (marinated fish); gazpacho; chile con carne soup, with no cheese. Acceptable items include shredded lettuce; spicy meats; diced tomatoes; salsa verde; picante or tomato sauce; use Mexican salads as appetizers, with salsa as the dressing. Chips, nachos; super nachos; chili con queso; fried taco or tortilla shells; guacamole; sour cream; cheese; refried beans; beef and pork dishes; olives; items such as chilies rellenos, chimichangas, chorizo (sausage), and flautas. Thai Selections Order steamed rice; broth-based soups (tom yum koang and pok taek); non-fried proteins, such as chicken, seafood, and tofu; vegetables; satay or steamed mussels; salads with light dressings, made with Thai spices. Excess sodium; soy sauce and sugar; MSG; coconut milk, coconut oil; cream dishes, high milk, and sodium soups; many fried appetizers; curry or curry sauce; fried eggplant; cashew and peanut toppings. Resources 1. National Diversity Day

National Pumpkin Seed Day

Pumpkin seed, also known as pepita, are the edible seeds of a pumpkin or certain other cultivars of squash. The seeds are typically rather flat and asymmetrically oval, and light green in color and may have a white outer hull. Wikipedia Pumpkin seeds are rich in magnesium. Eat them year-round as a soup or salad topper, with cereal, or in a homemade trail mix.

According to the United States Department of Agriculture (USDA) National Nutrient Database, approximately 2 tablespoons of unshelled roasted pumpkin seeds unsalted (28 grams) contains:

Recipe. Roasted Cauliflower with 

Pumpkin Seeds and Queso Fresco

Roasted Cauliflower with Pumpkin Seeds and Queso Fresco is a delicious and easy side dish that can complement any main course. This dish adds pumpkin seeds and crumbled queso fresco, creating a surprising and delightful combination.

Yield: 4 - 6 servings

Ingredients

4 cups small cauliflower florets
2 tablespoons raw pumpkin seeds
2 tablespoons olive oil
1/2 teaspoon black pepper
kosher salt to taste
6 garlic cloves, chopped
3 tablespoons crumbled queso fresco


Directions

1. Preheat your broiler to high.
2. In a large bowl, combine the cauliflower florets, pumpkin seeds, olive oil, black pepper, kosher salt, and chopped garlic.
3. Spread the mixture on a foil-lined baking sheet.
4. Broil for 8-10 minutes or until the cauliflower is browned and tender, stirring once after 4 minutes.
5. Remove from the oven and top with crumbled queso fresco.

The analysis is based on 6 servings.
Calories (kcal)      89
Protein (g)               3
Carbohydrates (g)   5
Dietary Fiber (g)      2
Total Sugars (g)       2
Added Sugar (g)      0
Fat (g)                      7
Saturated Fat (g)      2
Cholesterol (mg)      5
Calcium (mg)          63
Magnesium (mg)    19
Phosphorus (mg)    75
Potassium (mg)      245
Sodium (mg)          75

Enjoy

October, Breast Cancer Awareness Month Health Benefits of Pink Foods

The Power of Pink

Health Benefits of Pink Foods

Pink Grapefruits contain lycopene. Lycopene is a naturally occurring chemical that gives fruits and vegetables a red color. It is one of a number of pigments called carotenoids. Lycopene is a powerful antioxidant that may help protect cells from damage. Current research is exploring the role of lycopene in relationship to preventing heart disease and cancer of the prostate, breast, lung, bladder, ovaries, colon, uterine, and pancreas.

 Pink Salmon is a good source of omega-3 fatty acids. In addition, pink salmon is rich in calcium, protein, magnesium and potassium; and contains iron, niacin, selenium, and vitamins A, B-12, C and E. Research shows that omega-3 fatty acids may reduce inflammation and help lower risk of chronic diseases such as heart disease, cancer, and arthritis. Omega-3 fatty acids are highly concentrated in the brain and appear to be important for cognitive (brain memory and performance) and behavioral function.

Beets are a good source of fiber, potassium and folate. Researchers believe the red pigment (called betacyanin) in beets may protect against the development of cancerous cells and might play a role in reducing the inflammation associated with heart disease.

Raspberries contain high levels of ellagic acid, a polyphenol and antioxidant being studied as a food in the fight against cancer. Raspberries are also rich in anthocyanins, a flavonoid compound that gives them their red color. Anthocyanins may help protect the circulatory, cardiovascular and neurological systems. Raspberries are a rich source of vitamin C, manganese and dietary fiber; and is a low-glycemic index food.

Red Onions are a natural sources of quercetin. Quercetin is a bioflavonoid and has antioxidant and anti-inflammatory properties. Quercetin is being studied for treating conditions of high cholesterol, heart disease, circulation problems, diabetes, cataracts, peptic ulcers, inflammation, asthma, gout, chronic fatigue syndrome, preventing cancer, and for treating chronic infections of the prostate. Quercetin research is evaluating the effectiveness of increased endurance and improved athletic performance. Red onions also provide allicin, an organic sulfur compound responsible for the taste and smell of onions. Allicin may protect against inflammation, allergies, and bacteria; and may reduce the risk factors of certain types of cancers.

 Guavas are rich in dietary fiber, vitamins A and C, folic acid, potassium, and manganese. A guava contains about 4 times the amount of vitamin C as an orange. Vitamin C is an antioxidant, which helps, protects cells from free radical damage. Currently there is insufficient evidence to rate the effectiveness of guava in the treatment of colic, diarrhea, diabetes, cough, cataracts, high cholesterol, heart disease, cancer, and other conditions. More research is needed to evaluate the usefulness of guava for these conditions.

 Yogurt, Raspberry, Low Fat or Fat-Free Yogurt has been associated with a wide range of health benefits, due to its bacterial cultures and the many nutrients it contains. Yogurt is an excellent source of protein, calcium and potassium. Some research shows that yogurt with probiotic cultures may help improve the immune system; reduce yeast infections in women; help with digestion; and reduce colon and other cancer risks. Calcium has beneficial effects on bone mass and may help prevent osteoporosis. Many people who are lactose intolerant can enjoy yogurt. One serving of yogurt is one eight-ounce cup or serving.

National Breast Cancer Awareness Month
NBCAM Organizations Working Together
References. National Breast Cancer Awareness Month
American Cancer Society (ACS) www.cancer.org
American College of Obstetricians and Gynecologists www.acog.org
American College of Radiology (ACR) www.acr.org
The American Society of Clinical Oncology (ASCO) www.asco.org
The American Medical Women's Association (AMWA) www.amwa-doc.org
CancerCare www.cancercare.org
Men Against Breast Cancer (MABC) www.menagainstbreastcancer.org
National Medical Association (NMA), www.nmanet.org
The Oncology Nursing Society (ONS) www.ons.org
Prevent Cancer Foundation www.preventcancer.org
Susan G. Komen for the Cure® www.komen.org
Centers for Medicare & Medicaid Services (CMS) www.cms.gov
National Cancer Institute (NCI), www.cancer.gov

World Farm Animal Day and Vegetarian Awareness Month

World Farm Animal Day, founded in 1983, is dedicated to exposing and memorializing the needless suffering and death of cows, pigs, turkeys, chickens, and other innocent, sentient animals raised and slaughtered for food. World Farm Animals Day will continue until animals are no longer seen as commodities and are raised for their flesh and by-products.

Animal Rescues That Will Make You Happy
that PETA Exists

Vegetarian Resources

1. The Vegetarian Resource Group
2. Peta
3. Vegetarian Nutrition Dietetics Practice Group (VN DPG), Academy of Nutrition and Dietetics
4. The Vegan Society
5. Ginny Messina, RDN - Vegan Dietitian: Recipes to Try - Pinterest 
6. MyPlate, Healthy Eating for Vegetarians
7. USDA Food Patterns: Healthy Vegetarian Eating Pattern - Dietary Guideline for Americans 2020-2025 

Note from Author.  Education materials are designed to be "Family Friendly;" therefore, I chose not to portray the slaughter of animals.

Pumpkin Spice

Pumpkin spice is a popular spice blend often associated with the flavors of autumn, especially in the United States. It typically includes a mixture of warm, comforting spices commonly used in pumpkin-based desserts and beverages. The typical ingredients in pumpkin spice blend include:

Cinnamon: Provides a warm and sweet flavor.

Nutmeg: Adds a slightly nutty and spicy taste.

Ginger: Offers a subtle, zesty kick.
Cloves: Imparts a strong, aromatic, and slightly bitter flavor.

Sometimes, allspice is also included in the blend, which contributes a combination of flavors reminiscent of cloves, cinnamon, and nutmeg.

Pumpkin spice is often used to flavor pumpkin pies, pumpkin lattes, cookies, cakes, and various other seasonal treats. It has become a symbol of the fall season and is associated with the cozy and comforting flavors of autumn. Many people eagerly anticipate the arrival of pumpkin spice-flavored products as a seasonal tradition.