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Herbs and spices used in almost every Barbados dish

Spices are common in Caribbean dishes

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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