6 Most Popular and Fundamental Jamaican Spices

6 Most Popular and Fundamental Jamaican Spices Jamaican cuisine is a lavish treat for any mouth as it makes use of several Jamaican spices while it is being prepared.

These spices render a completely different taste and flavor to these dishes. In the upcoming article you will learn about 6 different types of Online Jamaican spices that you can use while preparing a meal.

1. Scotch Bonnet Pepper Source: Central and South America dated back to 1736.

Usage: The Aborigines make excessive use of this in their cooking. It plays a prominent role in the flavors offered by

dishes such as escoveitched fish, peppered shrimp, jerk, curried goat. The savory taste of jerk sauces and gravies owes its flavor to this one spice. The recipes such as rice and peas, ‘fish tea’, ‘mannish water’, and soups make use of green unripe paper.

2. Escallion Origin: The spice traces back its origin to mainland China, but is at present grown extensively in the st. Elizabeth parish.

Usage: It is locally also termed as ‘scaling’. It is usually sold with Jamaican garden thyme. When combined the two complement each other. It is a prominent part of Dishes like rice and peas and curried foods which are incomplete if Jamaican scallion is not added. It is equally popular in its usage in marinating meat overnight.

3. Thyme

Source: It originated in Southern Europe and the Mediterranean. At present it is cultivated in several parts of the

island’s parishes.

Usage: It finds use in many cooking applications. It can be used when fresh or dried. The leaves can also be chopped and added to the pot or else can be cooked as a whole. It can be added to a variety of soups, stews and vegetables. It gives an earthy taste that ameliorates the flavor of the dish.

4. Jamaican Pimento Source: It is an indigenous production of the island.

Usage: Popularly known as allspice, it is well known for its potent flavor as well as the sweet fragrance that it gives

out. It finds use in jerk recipes such as jerk chicken and pork. It can be used in several forms, it can be used as a whole, crushed or blended when dried and added to the desired dish. It also finds use in enhancing the taste of barbecue sauces, cakes and soups.

5. Ginger Source: Jamaican ginger is a native of tropical Asia.

Usage: Having made an important place in the international market it finds use in several things. These include

cooking, baking and making beverages. Products such as ginger biscuit, ginger Bulla, ginger ale and ginger beer are all flooded with the flavor of Jamaican ginger. It also enhances the taste of some of the Jamaican juices for instance in sorrel. Ginger also finds use with rice and peas. It renders a zesty flavour when stir-fried with dishes such as beef stir-fried or stewed chicken.

6. Nutmeg Source: It was brought to Jamaica from Indonesia.

Usage: It is appreciated for its distinctive smell and slightly sweet taste. The red or brown veins within which it is

protectively enclosed needs to be removed and crated in order to produce the spice needed for cooking. It is used as a flavor enhancer in meats, sauces and also in desserts and porridge. It also finds use in beverages such as eggnog, carrot.

These are some of the most popular and most used Jamaican spices.

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