6 Must Have Jamaican Seasonings
Jamaican cuisine is an adventure for the palate due to the mixture of herbs and spices used in cooking. It is this combination of seasonings that brings the unique flavour that so many people enjoy in Jamaican food. Here are the top 6 Jamaican seasonings and their various uses. Be sure to try some of them in your cooking.
Scotch bonnet pepper
Jamaican scotch bonnet pepper can be traced back to Central and South America from as early as 1736. It is used heavily in local cooking, added to dishes such as escoveitched fish, peppered shrimp, jerk, curried goat and oxtail. Scotch bonnet pepper adds to the savoury taste of jerk sauces and gravies. The green unripe pepper is also used for recipes such as rice and peas, ‘fish tea’, ‘mannish water’, and soups.
Escallion
A significant part of local is the Jamaican escallion, known in the country as ‘skellion’. It is commonly sold with Jamaican garden thyme as the flavours complement each other when combined. The spice originated in China, but is now extensively grown in St. Elizabeth parish. Dishes such as rice and peas and curriedfoods are not complete without the addition of Jamaican scallion, which is also popular for marinating meat overnight.
Thyme
Thyme is a widely used herb with several cooking applications. It has its origin in Southern Europe and the Mediterranean and is now grown in several of the island’s parishes. Used fresh or dried, thyme can be added to various soups, stews and vegetables, producing an earthy taste that enriches the flavour of the dish. The leaves can be chopped and added to the pot, or the sprig of thyme can be cooked as a whole and then removed from the pot before serving.
Pimento
Jamaican pimento is one of the island’s indigenous spices well known for its potent flavour and sweet fragrance. Also known as allspice, pimento is popularly used in jerk recipes such as jerk chicken and pork. Pimento berries are used whole, crushed or blended when dried and added to the desired dish. It may also be used to enhance the flavour of barbecue sauces, cakes and soups.
Ginger
Jamaican ginger has its roots in tropical Asia but is now considered as the best on the international market. It has a variety of uses which include cooking, baking and making beverages. Local products such as ginger biscuit, ginger bulla, ginger ale and ginger beer are all heavily flavoured with Jamaican ginger. Some Jamaican juices such as sorrel use ginger to enhance its signature taste. Ginger can also be used with rice and peas and gives a zesty flavour when stir-fried in dishes such as beef stir-fried or stewed chicken.
Nutmeg
Jamaican nutmeg is a popular spice brought to Jamaica from Indonesia and known for its distinctive smell and slightly sweet taste. The nut is enclosed in a firm, protective shell covered by red or brown veins and must be removed and grated to produce the spice needed for cooking. It is used to add flavour to meats, sauces and more popularly to enhance desserts and porridge. When Jamaicans think of nutmeg in beverages, they think of products such as eggnog, carrot and cucumber juice.
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