| Long ago islanders learned to flavor their food with local herbs, which they call simply "bush", and knowledge of these herbs has been handed down from generation to generation. Among them are items essential to Creole cookery, such as thyme, lemon bay leaves, sorrel, and coriander. |
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Allspice Also known as pimento seed, it is the dark reddish-brown berry of a tree indigenous to Jamaica. After the berries are dried in the sun, they look like large peppercorns, but the scent and flavor is similar to a blend of cinnamon, cloves, nutmeg, pepper, anise and coriander.
Hot Peppers Hot peppers of many varieties are staple flavorings of Caribbean cuisine. Peppers came to the Caribbean from Africa, where the climate and vegetation are similar to what is found on the Islands. The most widely grown pepper is the Scotch Bonnet (called Bonney in Jamaica), which turns as it ripens from green to yellow to orange-red. This yellow pepper is so-called because it's shape is reminiscent of a Scotsman's bonnet. Milder peppers include jalapeños and many other varieties which vary in sweetness and heat. Habañero is a distinctly flavored, extremely hot chili pepper, lantern shaped and orange when ripe. Chipotle is a dark brown dried smoky hot pepper. Common liquid chili sauces are made with vinegar, mustard, onions, and herbs include Pick-A-Peppa and Tabasco.
Cilantro Known as Mexican or Chinese parsley, or Coriander. Much of Caribbean cooking, particularly on the Spanish-speaking islands depends on this herb. Works well in salads, dressings, sauces, stews, egg dishes, seafood, and just about anything.
Clove Clove trees grow in the Caribbean, especially on Grenada, and can be up to 30 feet tall. This spice is very aromatic and sweet.
Tamarind The fruit of a very large tree, it is a brown pod about 3-4 inches long which grows in bunches. Used in chutneys, curries and Worcestershire sauce.
Thyme There are significant differences among the European (or English) Thyme, Spanish Thyme and small-leaved (or Island) thyme. Small-leaved thyme is found in tropical climes, and has the mildest and subtlest flavor of the bunch. Spanish thyme is large-leafed, and has a very intense flavor. It must be used sparingly, or it easily becomes too dominant over other flavorings. English, or European thyme has tiny leaves and is very hardy. It is the standard herb of bouquet garni, and is essential to a good jerk marinade.
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