Grenada the Land of Spice

During the annual July Grenada Yacht Show, I visited the market in St. Georges Grenada to purchase some spices. The market is a wonderful experience. Fresh fruits, vegetables, bustling and loads of spices, chocolate sticks, balls, and vendors. I purchased Saffron, Chocolate Balls, and some calabash containers. One of the spice vendors provided me with the following Spice Recipes.

At the airport, I purchased dark chocolate for my late night enjoyment.

 

Enjoy the following recipes.

Turmeric (Grenadian Saffron)

(Curcuma Domestica)

Dried rhizomes are used ground-up as a curry or in curry mixes. Use it for coloring savory rice dishes and potatoes dishes, yellow and in oil down (breadfruit cooked in coconut milk, the national dish). It gives an exotic color and flavor to shellfish, egg dishes, pickles, and salad dressings.

 

Clove

(Syzygium aromaticum)

This dried flavor flower bud whole or ground is used at home to season hams, sausages, mincemeat pies, fish turtle, preserves and pickles. Also used in condiments, relishes, gravies, soups, and sauces.

 

Nutmeg

(Myristicia Fragrans)

A pinch of grated nutmeg gives a delicious spicy flavor to eggnog, milk drinks, rum punches, spiced hot wines, puddings, and custards, salads, roasted lamb and sweet sauces.

 

Cinnamon

(Cinnamomum verum)

Cinnamon is used to flavor beverages like hot chocolate, cocoa alcoholic drinks and hot toddies with fruit juices. Used in baked foods, cakes, cookies, pudding, cereals, sweet sauces, jams, and jellies, pickles, relishes, vinegar, soup gravies and mixed with tea or used alone as a spicy hot tea.

 

Ginger

(Zingiber officinale)

Ginger is used in preserves, curries, chutneys, pickles, vinegar, soups, sauce, gravies, stews, in ginger beer as a hot spicy drink for gas (carminative) and for fevers (sudorific). It flavors puddings, cakes, soups, pumpkin pies, fruit sauces, stew, pot roast, and barbecue dressings.

 

Pimento

(Pimenta dioica)

This spice is used for flavoring marinades, sauces, pickles, stews, soup, chocolates, fruit salads, and spicy hot tea.

 

Mace

(Myristica Pragrans)

Mace whole or ground is used for seasoning, soups, sauces, (wine and fruit sauces), pickles, and seafood especially turtle. It has a mild nutmeg flavor and is used in baked foods, cakes, doughnuts, and cookies.

 

Hot Chocolate

Preparation: Drop 1 Cocoa Ball into 3 to 5 cups water and allow to boil for 5 minutes, strain, add milk and sugar to taste. For cake and Ice-cream grate some in the mixture for your Chocolate flavor.

 

Bay Leaf

(Pimenta Racemosa)

Use this aromatic leaf in stews, spiced vinegar, soups, gravies, savory rice, salad dressings, poultry, pork, fish, marinades, pasta, condiments, and porridges.

 

Grenada the Spice Island excites with its spices, beautiful beaches, blue water, sightseeing on land and sea and more.

 

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