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Herbs and spices are an integral part of Caribbean recipes, the chef at one Barbados hotel has explained.
Speaking to the Calgary Herald during the first Barbados Food & Wine and Rum Festival, Angela Holland, head chef at the Hilton Barbados, noted those native to the island tend to "cook with a lot of passion".
"We use a lot of herbs and spices. We use marjoram a lot and our thyme and scotch bonnet pepper," she remarked.
Ms Holland stated almost all recipes make use of a Barbadian - or Bajan - rub, which consists of garlic, parsley, marjoram, thyme and onions ground up together.
"We call it a local seasoning. We use this in almost every dish," she said, citing chicken and fish meals as two examples.
Spices also play a big role in African cuisine and one mix originating from the north of the continent consisting of coriander, cumin and caraway is used by Hugh Fearnley-Whittingstall in a liver recipe, despite being traditionally associated with adding flavour to the merguez sausage, the Guardian reports.
Related Products: Thyme, Garlic Powder, Parsley, Ground Coriander
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