March is National Sauce Month, so how about a new idea for pasta sauce? Here’s a crowd-pleaser that doesn’t take more effort than boiling pasta and heating sauce. But this time, the sauce is made from a container of caramelized onion dip.

It’s a two-ingredient recipe (photos #1 and #2) that you can enhance with the different options we list below.

The “original” recipe—the exact originator of the recipe isn’t definitively known—used Trader Joe’s Caramelized Onion Dip (photo #3, but any brand will do).

A quick and flavorful main course, a pasta dish sauced with a diluted container of onion dip gained popularity through social media platforms.

The sour cream base of the dip, warmed and thinned, turns into a rich cream sauce with a light onion flavor. A bonus: a light crunch from the caramelized onion pieces.

The recipe follows.

> The different types of pasta: a photo glossary.

> The history of pasta.

> The history of onion dip is below.

> The year’s 19 sauce, dip, and dressing holidays are below.

> The year’s 20 pasta holidays.
 
 
RECIPE: TRADER JOE’S CARAMELIZED ONION DIP PASTA

You can use any shape of pasta (photo #4) and, while the original recipe was made with Trader Joe’s, you can use any brand of caramelized onion dip.

A tip for using grated cheese to garnish: Keep a wedge of Italian grating cheese in the fridge and grate it directly onto the pasta.
 
Ingredients

 
Optional Pasta Garnishes

Take your pick:

 
For A More Substantial Dish

 
Preparation

1. COOK the pasta until al dente, according to the package directions. Drain, first reserving a cup of the pasta water. Set the pasta aside.

2. ADD the onion dip to the empty pasta pot. Warm it over medium heat, stirring to smooth. Add the reserved pasta water a tablespoon at a time to thin the dip into a smooth, creamy sauce as it warms (2-3 tablespoons should do it). When the sauce is your desired consistency…

3. ADD the drained pasta back to the pot and toss to coat it with the sauce.

4. GARNISH and serve.
 
 
RECIPE #2: QUICK-TOASTED BREADCRUMBS

There’s no need to heat the oven. Toast these on the stove top in five minutes or less.
 
Ingredients

 
Preparation

1. MELT the butter in a large, heavy skillet over medium-low heat. Spread the panko in an even layer, sprinkle with the seasonings, and stir to coat the breadcrumbs.

2. WATCH the pan for 2 minutes as the crumbs toast, so you can lower the heat if it seems too hot. You don’t want to burn the breadcrumbs. As they toast and become fragrant…

3. STIR them and again spread in another even layer, continuing to stir frequently for a total of 3-4 minutes until the breadcrumbs are golden brown.

4. REMOVE from the heat. You can use them immediately, or let them cool completely and store for up to four days in an airtight container at room temperature.
 
 
WHAT IS SPICY CHILI CRISP?

Spicy Chili Crisp (photo #6) is a hot, crunchy, oil-based condiment made with chili flakes; crispy bits of garlic, onion, shallots, or soybeans; and seasonings.

While chili-infused oil has been used for centuries in Chinese cuisine, this relatively new condiment adds a crunch (great mouthfeel!) and more layers of flavor.

This balance of heat, crunch, and umami makes the original Chili Crisp and its imitators a versatile drizzle for eggs, pasta, rice and other grains, as a condiment for mixing into deviled eggs and vinaigrettes, a dipping sauce for dumplings, and so much more.
 
 
The History Of Spicy Chili Crisp

Spicy Chili Crisp was created by Tao Huabi, a Chinese entrepreneur who founded Lao Gan Ma (LGM) in 1984, in Guizhou, China one of the poorest regions in China’s southwest.

A widowed mother of two sons who never finished school and couldn’t read, she ran a food truck and sold tofu cold noodles. She offered her homemade chili sauces for dipping.

Before long, she noticed that customers preferred her chili sauces over her tofu and noodles. In 1996, the Lao Gan Ma brand was born (the name means old godmother).

Her sauces helped raise her two boys, and built a world famous brand in just 20 years [source]. (At last count, Tao has a reported net worth of $1.9 billion, making her one of the richest women in China. Here’s more about it.)

The condiment became a shortcut to flavor and texture for simple stir-frys, grilled and pan-fried meats and seafood, noodles, and a go-to condiment for anything—including burgers, burritos, eggs, fries, grilled cheese, hot dogs, hummus, and pizza.

With more complex flavors than other spicy hot sauces, LGM Spicy Chili Sauce became a household staple in China, where some people call Godmother Sauce by other affectionate names, including Happy Lady Sauce.

Lao Gan Ma Special Flavor Foodstuffs Company was established in 1997. Today, 1.3 million bottles of the expanded line of sauces (Chili Oil with Black Bean, Fried Chili in Oil, Hot Chili Sauce, and Spicy Bean Paste, among others) are produced daily and sold in China, the U.S., and more than 30 other countries.

Spicy Chili Sauce subsequently found international popularity and engendered other brands including:

 
The first jar we purchased was Trader Joe’s private label brand, Crunchy Chili Onion (photo #11). We look forward to trying more varieties (check out this comparison of brands).

The sauce does contain peanuts and soybeans. You can see LGM’s ingredients list here.
 
 
THE HISTORY OF ONION DIP

The classic” onion dip, a beloved party staple, owes its creation to the rise of convenience foods in the mid-1950s and the desire of homemakers for quick, easy-to-make recipes. Enter Lipton’s Onion Soup Mix (photo #12).

The story of how Lipton came to feature the onion dip recipe on its packaging is not entirely clear, but it is believed that in 1954, a cook in Los Angeles whose name is lost to history created the dip by mixing Lipton’s Onion Soup Mix with sour cream.

Given its provenance, the dip was also known as “California Dip.” It is also called “French Onion Dip” from the use of Lipton’s dehydrated French onion soup mix in the original recipe. (The dip is not much-served outside of the U.S.‡‡).

The recipe spread by word-of-mouth. Lipton likely became aware of the it and recognized the marketing potential.

The company began printing the recipe on their packaging in 1958. It became an instant hit nationwide, served with potato chips for snacking and as party fare (photo #13, photo #14).

(We were personally happy to skip the carb-laden chips and eat the dip from a spoon.)

While the mix had been marketed as a versatile ingredient for making soups, seasoning roasts, casseroles, and other dishes, its use in the dip was a game-changer.

Over the decades, onion dip has evolved, with many variations emerging. Some recipes use caramelized onions for a richer, more complex flavor, while others incorporate cream cheese, mayonnaise, or a combination. Fresh herbs added a bright, sophisticated touch.

Classic Onion Dip continues to be a popular choice for casual gatherings, parties, and game days, achieving status as a comfort food [source Chat GPT-4o]. While we think that the fresh “homemade” version tastes the best, there are many ready-to-eat brands in food stores nationwide.
 

 

[14] Caramelized onion dip with chips and crudités (photo © Leticia Almeida | Taste Of Home).
 
 
THE YEAR’S 19 SAUCE, DIP & DRESSING HOLIDAYS

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Spaghetti with a creamy sauce made from Trader Joe’s caramelized onion dip, topped with toasted breadcrumbs (photo by Dall-E © The Nibble).

[2] You need just two basic ingredients (reserved pasta water is in the dish), plus any optional ingredients from our list (photo © Kristina Vanni | Taste Of Home).

[3] Trader Joe’s Caramelized Onion Dip (photo © Food Is Good).

[4] The original recipe was made with spaghetti, but you can use any shape of pasta you like (photo © Karolina Kolodziejczak | Unsplash).

[5] One of our favorite garnishes for this dish is toasted breadcrumbs, particularly panko, the crunchier Japanese breadcrumbs (these are waiting to be toasted). You can easily toast them in five minutes or less with these directions (photo © Good Eggs).

[6] The original Spicy Chili Crisp (photos #6, #7, #8 © Laognma USA).

[7] Spicy Chili Crisp garnishes poached eggs on toast.

[8] Spicy Chili Crisp in a stir-fry served in lettuce cups.

[9] Lao Gan Ma Noodles with Spicy Chili Crisp Here’s the recipe (photos #9 and #10 © The Woks Of Life).

[10] If you like heat, grab a bottle of Spicy Chili Crisp and enjoy this spicy, crunchy addition to your condiment family.

[11] Trader Joe’s Crunchy Chili Onion, their version of Spicy Chili Crisp (photo © Trader Joe).

[12] The soup mix that started it all (photos #12 and #13 © Unilever).

[13] The Lipton’s dip uses both sour cream and mayonnaise. Here’s the recipe.

†Chamoy is a sweet, salty, sour, and spicy condiment or sauce commonly used in Mexican cuisine. It’s made from pickled fruit, chilies, and lime juice and can range in consistency from a liquid to a paste. It is used on both savory and sweet fruits and drinks, for example: drizzled on nachos, mixed into cocktails, a dipping sauce for meat, a topping for fruit.

‡Italian herb seasoning recipe: Combine 1 tablespoon each dried basil, marjoram, parsley, rosemary, and thyme; plus 2 tablespoons dried oregano. Store in a tightly-capped container.

‡‡Beyond the U.S.: In Europe, particularly in France, the dip is not a traditional or common dish despite its name. French cuisine does not include a direct equivalent. In France, dips are less common, especially sour cream-based dips. Globally, onion dip is not widespread. Other regions have their own traditional dips and spreads, such as guacamole in Mexico, hummus in the Middle East, and tzatziki in Greece.
 
  

[1] A Blue Margarita, made with Blue Curaçao instead of a clear orange liqueur (photo © a3tabacos | Pexels).

[2] The first producer of Curaçao liqueur, Senior & Co., debuted its product in 1896. The first liqueurs were white (clear) Curaçao. Note that the bottle is shaped and textured like the orange that engenders the liqueur (photos #2 and #3 © Senior & Co. Distillery).

[3] To add festivity to cocktails, Senior & Co. also made a bright orange version. Both taste the same as clear Curaçao. Today there are also green and red versions.

[4] Cocktail rimming salt comes in many colors. You can find them on Amazon (photo © Snowy River Cocktails).

[5] Cointreau is the #1 favorite orange liqueur (photo Remy-Cointreau).

[6] Grand Marnier is #2 (photo © South Beach Liquor).

[7] Like Grand Marnier, Pierre Ferrand is a French brand made with Cognac (photo © Maison Ferrand).

[8] Distilling the laraha peels (photo © Daniel Krieger | 1000 Awesome Things About Curaçao).

Blue Curacao is a fun contradiction in terms: an orange-flavored liqueur that’s blue in color. Most orange liqueurs are clear. So for fun on National Margarita Day, February 22nd, how about a Blue Margarita (photo #1)? (Also mark your calendar for Cinco de Mayo and July 24th, National Tequila Day.)

The Blue Margarita simply substitutes one type of orange liqueur for another; in this case, Blue Curaçao, a clear liqueur that’s colored bright blue for a more dramatic-looking drink. (See the different types of orange liqueur below).

The island’s only distillery, Senior & Co., which produced the first the original Curaçao at the end of the 19th century, also produces four other flavors (photo #9). After Blue (photo #2), the second most popular variety is Orange Curaçao (photo #3).

The recipe follows. But first:

> The history of Curaçao liqueur is below.

> The history of the Margarita.

> The history of the Margarita glass.

> The history of tequila and the different types of tequila.

> The different types of orange liqueur, below.

> 35+ Margarita recipes.

> Throw a Margarita party.
 
 
WHAT IS BLUE CURAÇAO?

Curaçao is an orange liqueur that originated in the Caribbean island of Curaçao. It is used interchangeably with other orange liqueurs.

It typically has a slightly more complex flavor profile than generic triple sec from the Caribbean (see the different types of orange liqueurs below) due to the addition of herbs and spices: bitter orange peels, cloves, and orange zest, for example.

Triple sec, on the other hand, tends to be more purely orange-flavored and considered drier (less sweet).

Both are made by infusing the dried peels of the laraha citrus in alcohol, and then, in the case of Curaçao, adding orange or blue food coloring.

The laraha, a descendant of the Valencia orange, is also known as the Curaçao orange or the Golden Orange of Curaçao. The laraha peel (photo #8) is prized for its rich aroma.

The liqueur is naturally colorless, and most triple sec producers leave it that way. But in Curaçao, food coloring is added to make it more visually appealing.
 
 
RECIPE: THE BLUE MARGARITA

A Margarita is usually served straight up. For a drink on the rocks, use fresh ice. For a blender drink. add the ingredients into a blender with a cup of ice, and blend until smooth.
 
Ingredients Per Drink

 
Preparation

1. CREATE the salt rim. Rub the rim of the glass with a wedge of lime and twist it in a dish of rimming salt.

2. COMBINE the tequila, Curaçao, lime juice and simple syrup in a cocktail shaker filled with ice. Shake well and strain into the glass.

3. GARNISH and serve.
 
 
THE HISTORY OF CURAÇAO ORANGE LIQUEUR

Curaçao liqueur originates from the Caribbean island of Curaçao, a Dutch territory. In 1499, Spanish explorers arrived and claimed the land for Spain.

They planted Valencia orange trees there. But due to the island’s arid climate and poor soil, the oranges that grew were too bitter to eat. The groves were left to grow wild.

Curaçao remained under Spanish control for more than a century. The Dutch West India Company seized the island in 1634.

Over time, locals noticed that the inedible fruits released a fragrant citrus aroma. In 1896 European family living on the island, the Seniors, began experimenting with the peels by steeping them in alcohol.

This led to the creation of Genuine Curaçao Liqueur by the Senior & Co. distillery, which still operates today. Today, Senior & Co. makes five colors of orange liqueur—and three other flavored liqueurs, Chocolate, Coffee and Rum Raisin (photo #9).

Note that the name Curaçao is not trademarked and is not required to be made on the island of Curaçao. In fact, Senior & Co. is the only producer on the island.

The native bitter orange was classified as Citrus × aurantium var. currassuviensis. The word laraha is derived from the local Papiamentu language and is believed to be a modification of the Spanish word naranja, which means orange.

Other European distilleries followed suit, developing their own versions of orange liqueur. Over time, Curaçao evolved into different styles (below), most of them the naturally clear version but also the now-famous blue and orange-colored varieties.
 
 
What Makes Curaçao Blue or Orange?

While original Curaçao is naturally clear, colored versions use food-grade dyes.

 
The colors are purely aesthetic and do not affect the sweetness or citrusy flavor.

By the way, the island of Curaçao is still a Dutch territory, but in 2010, it became a separate autonomous country within the Kingdom of the Netherlands after the dissolution of the Netherlands Antilles.

It’s a Parliamentary democracy. Thus, Curaçao governs its own internal affairs (e.g., local laws, economy, and government), while the Dutch government oversees defense, foreign policy, and some judicial matters.

And the name of the island? Nobody knows its origin.

 
 
THE DIFFERENT TYPES OF ORANGE LIQUEUR

Cointreau, Curaçao, Gran Gala, Grand Marnier, triple sec (the latter a generic name, not a brand): All of these are orange liqueurs and can be used interchangeably.

Orange liqueur comes in three main categories, primarily categorized by production method and flavor profile. Here they are, with some popular brands.
 
Triple Sec Orange Liqueur

Triple sec is a clear, dry, spirit-based orange-flavored liqueur. It has a crisp, dry, and slightly sweet citrus flavor.

Popular brands:

Curaçao is a sweeter, often brightly-colored liqueur from the Caribbean island of Curaçao. It’s made from the dried peels of the laraha citrus, a bitter orange native to Curaçao.

Popular brands:

 
Cognac-Based Orange Liqueur

Grand Marnier is a high-end blend of Cognac and orange liqueur, made by blending Cognac with bitter orange essence. It has a richer, more complex flavor profile than liqueurs in the other categories, including a notes of vanilla/caramel.

It is made in different versions:

 
Plus:

 
 
The Top 3 Brands Of Orange Liqueur

All three are 40% A.B.V. (alcohol by volume), or 80 proof.

1. Cointreau (Triple Sec category) is used in classic cocktails like the Cosmopolitan, Margarita, and Sidecar.

2. Grand Marnier (Cognac-Based category) is a premium brand that is ideal for sipping neat, for Margaritas, and desserts like Crêpes Suzette.

3. Pierre Ferrand Dry Curaçao (Cognac and Curaçao categories), is considered perfect for Mai Tais, Old Fashioneds, and other sophisticated cocktails.
 
 

[9] The Senior line has five flavors of Curaçao and three liqueurs. Blue, Orange, and Premium White taste the same. Green Curaçao is a bit more herbal, and the red version, Cherry, is has cherries in the blend. Note that in the Senior brand, the Premium White variety has a slight green tint.
 
 

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The Margarita is America’s most popular cocktail, with National Margarita Day celebrated on February 22nd. Even if you don’t drink alcohol, you can enjoy one of these yummy Margarita mocktails: Classic, Spicy, Fruity & Spicy, and Smoky.

They capture the tangy, citrusy flavors of the classic Margarita, without the alcohol.

They’re not only for nondrinkers, but for the drinker who already has had a few and would like to switch to a version without spirits.
 
 
NON-ALCOHOLIC SUBSTITUTES FOR TEQUILA

The recipes below use agave syrup, lime juice and sparkling water to mimic the slight sweetness of agave-based tequila. In general, use a 2:1:1 ratio (2 parts water, 1 part agave, 1 part lime).

There are also two non-alcoholic spirits you can try:

 
> How about a tasting party? Get a bottle of each.

> Special days to celebrate: February 22nd (National Margarita Day), May 5th (Cinco de Mayo), and July 24th (National Tequila Day).

> How about a Margarita sundae?

> The history of the Margarita.

> Why is there a special glass for Margaritas? The answer is below.
 
 
RECIPE #1: CLASSIC MARGARITA MOCKTAIL
 
Ingredients Per Drink

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it in a plate of coarse salt.

2. COMBINE the lime juice, orange juice, and agave syrup with ice. Shake well. Strain into a glass filled with ice. Top with sparkling water or club soda.

3. GARNISH and serve.
 
 
RECIPE #2: SPICY MARGARITA MOCKTAIL

Add a kick to the classic. It’s essentially the same recipe with muddled jalapeños and a chili powder-salt rim.
 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Garnish with a lime wedge and an optional jalapeño slice for extra heat.
 
 
RECIPE #3: FRUITY & SPICY MARGARITA MOCKTAIL

 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, fruit purée, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Garnish with a lime wedge and a slice of your chosen fruit.
 
 
RECIPE #4: SMOKY & SPICY MARGARITA MOCKTAIL
 
Ingredients

 
Preparation

1. RIM the glass. Rub a lime wedge around the rim of the glass, then twist it into the salt-paprika-chili powder mix.

2. MUDDLE the jalapeño slices with the agave syrup to release the spice. Add the lime juice, orange juice, smoked fruit purée, optional smoked paprika, and ice to the shaker. Shake well and strain into a glass filled with ice.

3. TOP with sparkling water or club soda. Add the optional liquid smoke or torched orange peel for more smokiness.

4. GARNISH with a lime wedge and a piece of grilled fruit for an extra smoky touch.
 
 
WHO INVENTED THE MARGARITA GLASS & WHY?

The Margarita glass, with its distinctive wide, shallow bowl and long stem, was designed specifically to enhance the drinking experience of a Margarita cocktail (photos #1, #4, and #5).

While no single inventor can be found, the glass design evolved from the classic coupe glasses associated with Champagne (photo #9).

While the exact origins remain elusive, the Margarita glass was likely developed in the mid-20th century as the Margarita gained popularity in Mexico and the U.S.

 
The distinctive Margarita glass, characterized by its wide, shallow bowl and narrow stem, is believed to have evolved during this period.

One theory suggests that a Los Angeles restaurant received an unexpected shipment of uniquely shaped Champagne glasses and repurposed them for serving Margaritas, leading to the glass’s association with the cocktail.

Some sources suggest that bartenders and glass manufacturers collaborated to adapt the coupe to better suit the Margarita as it became a signature cocktail.
 
Why Was It Designed This Way?

 
By the 1950s and 1960s, these special “Margarita glasses” became widely associated with the drink, solidifying their place in cocktail culture.

Despite these tidbits, pinpointing the exact moment the Margarita glass was first sold or advertised remains unclear until the day when a researcher digging through archives may come across the smoking gun.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] It looks like a Margarita, but there’s no alcohol (photo © KS Photography | Pexels).

[2] Freshly squeezed orange juice takes the place of orange liqueur (photo © Zulay | Amazon).

[3] Fresh lime juice joins the orange juice to create the Margarita’s citrus flavor profile (photo © Hanna Balan | Unsplash).

[4] You can get authentic Margarita flavor with a bottle of zero-proof tequila. If you use a non-alcoholic spirit, simply follow a standard Margarita recipe (photo © Ritual Zero Proof).

[5] Another non-alcoholic tequila substitute is Notas De Agave from Seedlip (photo © Seedlip Drinks).

[6] Add spice to a Margarita mocktail with jalapeños or other chile pepper—here a Thai chile—and a salt-and-chile-powder rim (photo © Roman Odintsov | Pexels).

[7] Mango puree adds a deep color and thicker texture (photo © Peligroso Tequila).

[8] Grill mango or pineapple to purée in recipe #4 (photo © Menu For You).

[9] Coupe glass, also called a Champagne coupe (photo © Olena Bohovyk | Unsplash).

[1] Gingerbread hot chocolate (photo © Bittersweet Blog).

[2] Serve it with gingerbread men, gingersnaps, or any ginger or chocolate cookie (photo © Colavita).

[3] Get out your cookie cutters and have some fun (photo © Baked NYC).

[4] Chocolate chip gingerbread cookies. Here’s the recipe (photo © King Arthur Baking).

[5] Crispy gingersnap cookies. Here’s the recipe (photo © Cloudy Kitchen).

[6] The White Chocolate Chips from Guittard are the best that can be purchased in small quantities. For two pounds or more, conssider Callebaut and Valrhona and (photo © Guittard Chocolate Company).

[7] Horchata, a classic Mexican drink. Here’s the recipe (photo © Taste Of Home).

[8] A cup of hot, milky chai (photo © Charles Chocolates).

How about a cup of hot chocolate x gingerbread? Our colleague Hannah Kaminsky of Bittersweet Blog, a great baker with numerous vegan cookbooks to her credit, was inspired to create a recipe.

“Thick enough to qualify as a dessert, my rendition gets an extra boost from bright gingerbread spices, plus the deep, earthy sweetness of molasses,” she notes.

> A brief history of ginger.

> A brief history of gingerbread.

> Gingerbread cake and cookie recipes.

> The history of cocoa and hot chocolate.

Below:

> The difference between gingerbread, gingersnaps, and spice cookies.

> A year of gingerbread and related holidays.

> How to reuse cinnamon sticks.

> Hot and cold drinks that use cinnamon sticks.

> What are warming spices?
 
 
RECIPE: GINGERBREAD HOT CHOCOLATE

If you prefer, you can make white hot chocolate with white chips. Be sure to use real chocolate chips, like Guittard. Never use “melts” when you want real chocolate flavor. Be sure the ingredients have cocoa butter and do not have oil.

Prep time/total time is 5 minutes.
 
Ingredients

 
Preparation
 
1. WHISK thoroughly all ingredients except the vanilla in a medium saucepan over low heat. Continue to whisk gently until the chocolate melts smoothly and the mixture is hot.

2. REMOVE the saucepan from the heat and mix in the vanilla. Pour into cups, garnish as desired and serve.
 
 
THE DIFFERENCE BETWEEN GINGERBREAD, GINGERSNAPS, GINGER COOKIES & SPICE COOKIES

A ginger cookie (photo #4) is a soft, molasses-type cookie that is flavored with ginger and other spices. It is larger than, and otherwise differs from, a gingersnap.

Unlike the fancier gingerbread (photos #2 and #3), a gingersnap (photo #5) is a small, thin, plain round cookie with a hard, smooth texture like a gingerbread cookie. It is a smaller version of the traditional German Christmas cookie known as Lebkuchen. Like a gingerbread cookie, gingersnaps break with a “snap.”

Gingersnaps contain a larger amount of ginger, and thus are spicier, than the chewier ginger cookies.

What about spice cookies?

Spice cookies and ginger cookies have similar seasonings, but the ginger flavor is much more prominent in ginger cookies.

While spice cookies may include ginger, it’s not the dominant flavor. In addition to ginger, they typically contain allspice, cinnamon, cloves, nutmeg, and sometimes cardamom.

This gives them a more complex, layered flavor profile, but less “sizzle.” Examples include Pfeffernüsse and Speculaas.
 
 
A YEAR OF GINGERBREAD HOLIDAYS
 
GINGERBREAD HOLIDAYS

 
 
REUSE YOUR CINNAMON STICKS

People use cinnamon sticks to mugs of hot chocolate, mulled wine, and other beverages. They make a drink feel more festive and cozy for reasons beyond aesthetics.

There’s no reason to throw away an expensive cinnamon stick that’s just been used for garnish. While each reuse will result in slightly less intense aroma and flavor, as drink garnishes no one will notice.

Quality sticks can typically be reused more times than cheaper ones, but only reuse sticks that have been in hot or cold drinks—not those that have been used in cooking.

 
Other Ways To Re-Use Cinnamon Sticks

A cinnamon stick not only serves as an attractive garnish but can also be used as a stirrer. It also slowly infusing more cinnamon flavor into the drink as it sits. Especially in hot drinks, the warm liquid helps to release more of the cinnamon stick’s aromatic oils.

Use A Cinnamon Stick With These Hot Drinks

 
Use A Cinnamon Stick With These Cold Drinks

 
 
WHAT ARE WARMING SPICES?

Warming spices, also referred to as warm spices, are those that create a sensation of warmth or heat when consumed. They are used in both sweet and savory dishes.

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

National Chopsticks Day was February 6th, and we headed out for a sushi dinner.

But as we removed the chopsticks from their paper wrapper, we paused to wonder how many pairs of chopsticks are thrown out every day, after just one meal, and how many trees are felled in their production.

So we looked it up.

 
Some companies are trying to repurpose the chopsticks headed for landfill.

Notes a Canadian company: “In Vancouver alone, we’re throwing out 100,000 chopsticks a day….They’re traveling 6,000 or 7,000 miles from where they’re manufactured in Asia to end up on our lunch table for 30 minutes” [source].

Another company is California-based Renew By Trinity International Industries, whose handsome wares are in the photos at right.

Let’s take a look at these formerly single-uses chopsticks that have been upcycled into permanent items for the home.

> The history of chopsticks.

> The difference between recycling and upcycling, below.

> Chopstick issues beyond landfill, below.

> An easy way you can be part of the solution, below.
 
 
TURNING USED CHOPSTICKS INTO SOMETHING BEAUTIFUL…AND PERMANENT!

Trinity International Industries is a planet-first company with a mission to cut back on landfill and turn chopsticks, in particular, into something useful and beautiful.

Renew By Trinity is a brand committed to upcycling mountains of discarded materials otherwise headed to landfills.

Committed to production upcycling (the difference between upcycling and recycling is below), Renew transforms single-use chopsticks into artisan-crafted, handsome wood products for home and for gifting:

 
These American-made products, created from reclaimed materials, are “good as new…but so much better.”
 
 
GET SOME FOR YOURSELF & FOR SUSTAINABLE GIFTS

> Head to RenewByTrinity.com to see all the wares.

> April is Earth Month and April 22nd is Earth Day.
 
 
THE DIFFERENCE BETWEEN RECYCLING & UPCYCLING

Upcycling and recycling both reduce landfill, energy usage, air pollution, water waste, and CO2 greenhouse gas emissions.
 
The main difference between recycling and upcycling is how the materials are processed and reused.

 
Recycling:

 
Upcycling

 
 
THE ENVIRONMENTAL IMPACT OF DISPOSABLE CHOPSTICKS

While bamboo is sometimes used, many chopsticks are made from birch, spruce, or other hardwoods that take decades to mature.

 
 
Issues Beyond Landfill

While wooden chopsticks are technically biodegradable, the chemical treatments used in their manufacture can slow decomposition and leach into soil.

Plus, an estimated 20-25 million trees are cut down annually—aspen, bamboo, and birch—to produce roughly 80-100 billion pairs of disposable chopsticks that end up in landfills.

 
 
The Perils Of Deforestation

Whether the trees are in China or elsewhere, every lost tree on the planet means one less tree to absorb carbon dioxide from the air through photosynthesis. Trees help slow the CO2 buildup in the atmosphere that has been rapidly warming our planet.

That’s just the beginning of what trees do to protect the health of the planet and the people who live on it. The total environmental impact of disposable wooden chopsticks—and every tree they consume—is significant.

> Here’s more about it.
 
 
YOU CAN BE PART OF THE SOLUTION

[1] Globally, 1.5 million disposable chopsticks are discarded each week -+(photo © LSGIHFD | Amazon).

[2] Renew by Trinity recycles chopsticks into home wares like this small Gather Graze serving board…(photos #2, #3, #4, #5, #6, #7, #8 © Trinity).

[3] …and its larger sibling.

[4] There’s a charming breakfast tray.

[5] We love the coasters. We have one at our desk and one on our night table, to remind us constantly of the need for more sustainability.

[6] A side table made from chopsticks.

[7] A coffee table made from chopsticks.

[8] How it all comes together.

[9] What you can do: Get yourself an easy-to-tote pair of reusable chopsticks. There are hundreds of designs on Amazon alone. These are just $9.99 from Youda on Amazon. See more below.

This version looks similar to the ones the restaurant supplies, so you won’t stand out.

And if style is your thing, you can find reusable chopsticks with carrying cases in many colors and designs.

A potential bonus of using chopsticks that stand out is that other diners may ask you about them. It’s an easy opportunity to potentially save even more chopsticks from the landfill.

REUSABLE CHOPSTICKS IN A CARRYING CASE

[10] Reusable bamboo chopsticks and case are just $7.50 on Amazon (photo © JapanBargain 2214). You can also get sets with cloth drawstring pouches.

[11] One of many examples of colorful chopsticks that make a statement. These titanium chopsticks are a bit more expensive, at $16.99, but there are many options under $10 (photo © Finess City | Amazon).

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