Understand what you cook with
Scotch Bonnet
Piment antillais · Peppers & chillies
The soul of Caribbean heat: a lantern-shaped pepper whose perfume matters as much as its fire.
Plantain
Banane plantain · Starches & roots
The everyday starch of the Caribbean table, changing character entirely with ripeness.
Callaloo
Épinard péyi · Leafy greens
A green so central to Caribbean cooking it gave its name to a whole dish.
Allspice
Bois d'Inde · Spices
The only major spice still grown almost exclusively in the Caribbean.
Coconut
Noix de coco · Fruits & nuts
Milk, water, oil and flesh — one fruit feeding four different techniques.
Caribbean Thyme
Thym péyi · Herbs
The quiet herb in almost every Caribbean pot.
Pigeon Pea
Pois d'Angole · Legumes
The Christmas pea of the Caribbean, at the heart of rice and peas.
Mango
Mangue · Fruits
Summer measured in varieties: Julie, fil, Bombay, doudouce.
Saltfish
Morue salée · Fish & seafood
A preserved fish that became a Caribbean staple through trade and necessity.
Ackee
Aki · Fruits
Jamaica's national fruit, eaten as a savoury and harvested only when it smiles.
Sour Orange
Orange amère · Citrus
The marinade acid of the Hispanic Caribbean and Haitian kitchens.
Cassava
Manioc · Starches & roots
The oldest staple of the Caribbean, cultivated long before contact.
Sorrel
Oseille de Guinée · Flowers & infusions
Christmas in a glass across the English-speaking Caribbean.
Nutmeg
Muscade · Spices
Grenada's Isle of Spice signature, used in sweet and savoury alike.
Ginger
Gingembre · Spices
Jamaican ginger is still considered among the most aromatic in the world.
Colombo Masala
Poudre à colombo · Spice blends
The French Antilles' answer to curry, born of Indian indenture.
Conch
Lambi · Fish & seafood
A protected Caribbean shellfish central to Bahamian and Antillean cooking.
Caribbean Rum
Rhum · Spirits
Cane spirit that shaped Caribbean history, cooking and celebration.
Breadfruit
Fruit à pain · Starches & roots
A tree that feeds a household, roasted whole over open fire.
Tamarind
Tamarin · Fruits
Sweet-sour pulp used from candy balls to chutneys and sauces.