Grenada Food Restaurants

Grenadian Spices

 

Spice Guide

NUTMEG-Myristica fragrans

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

MACE-Myristica fragrans

Fresh Mace is the bright-red netlike and wrapped around a dark brown and brittle shell within which is a single aromatic seed (nutmeg). On drying mace changes from red to yellowish orange. mace whole or ground is used for seasoning soups, sauces (wine and fruit sauces), stews, pickles and sea foods especially turtle. It has a mild nutmeg-like flavour and is used for baked foods, cakes, doughnuts, and cookies. Powdered mace, sprinkled on cooked cabbage masks the sulphur odour.

PIMENTO-Pimenta dioica

The small aromatic seeds are used whole or ground. This spice is used for flavoring marinades, sauces, pickles, stews, soups, chocolate fruit salads and spicy hot tea.

 

BAY LEAF-Pimenta racemosa

This aromatic leaf is used in stews, spices, vinegars, soups, gravies, savoury rice, salad dressing, poultry, pork, fish, marinades, pastas, condiments and porridges.

CINNAMON-Cinnamomum verum

Cinnamon bark, whole or ground, is a popular household spice internationally. It is used to flavour beverages like hot chocolate, cocoa, alcoholic drinks and hot toddies with fruit juice . Used in baked foods, cakes, cookies, puddings, cereals, sweets, sauces, jams and jellies, pickles, relishes, vinegars, soups, gravies and mixed with tea, or used alone as a spicy hot tea.

CLOVE-Syzygium aromaticum

This dried flavored flower bud, whole or ground is used at home to season hams, sausages, meats, mincemeat pies, fish, turtle, preserves and pickles. Also used in condiments, relishes, gravies, soups, sauces. It adds a subtle flavour to sorrel drink and alcoholic drinks.Clove in a aching tooth helps ease the pain.

TURMERIC (GRENADIAN SAFFRON)-Curcuma domestica

The red rhizomes are used ground as a curry or in curry mixes, for colouring savoury rice dishes and potato dishes, and in oil down (breadfruit cooked in coconut milk.) It gives an exotic colour and flavor to shellfish, fish and egg dishes, pickles and salad dressings. it can be used as a very good substitute for true saffron.

RAISIN SPICE BARS2 c all-purpose flour 1/2 c shortening or cooking oil1 tsp baking soda 1 c water1 tsp cinnamon 1/2 c sugar1 tsp nutmeg 1/2 c honey1 tsp ground cloves 1 slightly beaten egg1/4 tsp salt 3/4 c chopped walnuts1 c raisins powdered sugarGreaase a 15x10x1 baking pan. Stir together flour, baking soda,spices, and salt. In a 2-quart saucepan combine raisins, shortening or oil, and water. Bring to a boil. Remove from heat. Cool for 10 minutes. Stir in sugar, honey, and egg. Add dry ingredients,stirring until smooth. Stir in walnuts. Turn into pan and bake at350 for 18 to 20 minutes. Cool on a wire rack. Sprinkle powderedsugar over top. Cut into bars.