Allspice (Pimentop)
This spice is very pungent and aromatic - indigenous to the Caribbean and Central America. The name Pimento is derived from the Spanish word ‘Pimienta’ (black pepper) as the appearance resemble peppercorns. The leaves and the wood are used in the cooking of Jerk dishes. It is called Allspice because the flavour is like a combination of spices - cinnamon, cloves and nutmeg.
Escallion is similar to Spring Onion but is more flavourful. Used in the cooking of savoury dishes and garnishes - a very popular seasoning in Jamaica. Mostly used in combination with the herb Thyme.
Hot, strong, warming with a delicate aroma! Was brought to the Caribbean from the Far East in 1527. Often used in the blending of Indian Curry Powder and is also used widely in cooking a variety of dishes as well as for making ginger beer, an assortment of drinks, candies, baking and as a remedy for indigestion problems.
Smells divine with an exotic, exquisite taste. The nutmeg tree produce 2 spices - mace and nutmeg. The nutmeg is inside the kernel (shell) while the mace is the covering on the kernel. Nutmeg is used in a wide range of dishes (and drinks) from savoury to sweet. Mace, mostly used in baking.
Paprika is made from a blend of dried and ground sweet pepper which adds a lovely rich colour to your favourite dishes
Scotch Bonnet Peppers
A very hot pepper that is used in the blending of Jerk Spices and a wide variety of Jamaican dishes. Its special aroma and taste adds flavour to soups and all kinds of meat dishes
There are a wide variety of thyme available. An important herb used in cooking for its magnificent aromatic flavour, taste and smell.