Metal Tastes for Autumn/Fall -- for Cooking

According to Feng Shui and the Five Element Kitchen, the following tastes are associated with the metal element:

• Spices/Condiments: (hot) allspice, anise seeds, cayenne pepper, chile pepper, chili powder, cinnamon, curry powder, galangal, ginger, horseradish, star anise, white pepper, (warm) bay leaves, black pepper, cardamom, cloves, coriander seeds, cumin, ginger, mustard;
• Herbs: (hot) hyssop and lemon grass; (warm) chives, lovage, thyme; (neutral) garden cress, nasturtium, savory; (cool) watercress; (cold) peppermint.
• Vegetables: (warm) garlic, leeks; (neutral) celery root (celeriac); (cool) daikon radish, green onions, kohlrabi, onions, pearl onions, radishes, shallots; (cold) sweet onions, turnips. 
• Fruits: (neutral) peaches;
• Nuts: (warm) unsalted and roasted peanuts;
• Grains: (cool) long-grain rice;
• Oils: (warm) canola oil;
• Meats and Poultry: (hot) aged venison; (warm) chicken (free-range), cornish game hen, partridge, pheasant, quail, wild board, wild duck, young venison; (neutral) goose.
• Dairy Products: (warm) blue cheese, muenster cheese.
• Beverages: (hot) spirits; (warm) sake;