What would your food be without a pinch of this, a dash of that or a sprig of the other? Bland! In fact, jost foods need something… spices, herbs to give them that zing, that taste, that oomph. It is the melding of food with spices and herbs that create all the delectable dishes and tantalize the taste buds, and leave palates satiated. These herbs and spices are some all important ingredients in Caribbean cooking and, in fact, should always been plentiful in every kitchen:

PIMENTO

Commonly known as allspice, this fascinating spice is indigenous to the Caribbean, it was spotted in Jamaica by Spanish explorers as early as 1509. The Spanish called it pimento from the Spanish word ‘pimiento’ which means pepper or peppercorn – because of its resemblance to peppercorn and its zing. Allspice is also an appropriate name for the versatile spice whose flavor is a combination of cloves, nutmeg, cinnamon, and pepper. In the Caribbean we use it in our rice and peas, soups, steam fish and a myriad of dishes. You cannot mistake the aroma when you pass a pot of anything with pimento.

NUTMEG

The nutmegs on the Grenadian flag are indicative of the island’s richness in the spice. In fact, Grenada is dubbed Spice Island. But this spice, nutmeg, originated in Moluccas (the Spice Islands). Nutmeg is often used in sweet, spicy dishes — pies, puddings, custards, cookies and spice cakes. It’s also great with milk-based beverages such as carrot juice, sour sop juice and eggnog.

SCOTCH BONNET PEPPER

Hot! Hot! Hot! That doesn’t even begin to describe the punch that these little yellow, orange-red peppers pack. Though often confused with habanero, the scotch bonnet pepper has its distinct flavor and ‘fire power’, so for those who know it, it’s hard to mistake that taste for anything else. Grown jostly in Jamaica and Belize, these hot numbers have spiced foods from Jerk Chicken, curried goat, rice and peas, soups, chutneys, salsas and a lot more. To reduce the heat on these, avoid the seeds and remove the whole pepper from soups before it ruptures.

GINGER

Here’s an important spice that’s used the world over and in jost of the world’s cuisine. The ginger root originated in southern China and spread to India, Asia, West Africa and the Caribbean. Ginger is such a versatile spice, making anything from teas to wines and used to spice pastries, seafood, mutton, and many other dishes. Ginger is also used to make sorrel -- a popular beverage in the Caribbean. The ginger root can be bought in powder form as well. But nothing beats the taste of the fresh ginger.

SCALLION

Commonly known as green onion, though a vegetable, is often used like an herb to season meats, soups, stews, rice dishes and eaten raw or sautéed in salads. It’s a popular ‘herb’ in Caribbean kitchens and has been used to enhance many dishes.

THYME

This herb is another popular one for flavoring in Caribbean foods and is also used in many cuisines around the world. This multipurpose herb can be used both fresh and dried and is a staple of European, especially French, cooking. Its semi-sweet aromatic flavor is unmistakable and is excellent in stews, curries, soups, roasted meat and poultry, seafood, tomato-based sauces and roasted meat. It is added to many spicy Caribbean dishes. 

There are many more ways to spice it up, but with the above herbs and spices, you can’t go wrong. Pick a spice or two, and spice it up!