Steve Talcott explained the composition and benefits of spices in lattes
16 october 2026 в 18:13
The popular drink — pumpkin spice latte — has returned to store shelves and café menus. However, it turns out that most pumpkin spice syrups and flavorings do not contain pumpkin and are instead a blend of traditional autumn spices used in pumpkin pie.
Steve Talcott from Texas A&M University explained that pumpkin spice lattes should be viewed not as a spiced pumpkin drink, but as a spice for pumpkin. This is why many commercial syrups do without pumpkin but maintain the characteristic autumn flavor. Starbucks first introduced the pumpkin spice latte in 2003, and for more than a decade, the flavor of the drink was formed solely from a mixture of spices. In 2015, the company changed the recipe by adding pumpkin puree, which may have affected the flavor perception among regular customers.
According to Talcott, the spices in the latte create a sensation of warmth and coolness, making each sip enjoyable. Natural compounds, such as eugenol found in cloves, cool the mouth even when the drink warms the body. He also noted that the natural compounds in the spice blend have documented health benefits, including antioxidant effects and potential advantages for cardiovascular and cognitive health.
Talcott added that synthetic pumpkin spice flavorings are virtually indistinguishable in taste from natural extracts. Therefore, when choosing a pumpkin spice latte, it is worth paying attention to the ingredients, as they may contain both natural and artificial flavors.
Steve Talcott from Texas A&M University explained that pumpkin spice lattes should be viewed not as a spiced pumpkin drink, but as a spice for pumpkin. This is why many commercial syrups do without pumpkin but maintain the characteristic autumn flavor. Starbucks first introduced the pumpkin spice latte in 2003, and for more than a decade, the flavor of the drink was formed solely from a mixture of spices. In 2015, the company changed the recipe by adding pumpkin puree, which may have affected the flavor perception among regular customers.
According to Talcott, the spices in the latte create a sensation of warmth and coolness, making each sip enjoyable. Natural compounds, such as eugenol found in cloves, cool the mouth even when the drink warms the body. He also noted that the natural compounds in the spice blend have documented health benefits, including antioxidant effects and potential advantages for cardiovascular and cognitive health.
Talcott added that synthetic pumpkin spice flavorings are virtually indistinguishable in taste from natural extracts. Therefore, when choosing a pumpkin spice latte, it is worth paying attention to the ingredients, as they may contain both natural and artificial flavors.
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