On June 10th, it’s National Herbs and Spices Day, a day of celebration for fresh herbs and spices and the flavours that they bring to our cooking. With this in mind, we thought we would talk to you about the essential spices for our island cooking and how we use them to inject colour and playfulness to our Island Stories dishes.
Ginger – A fresh pungent root, with a peppery flavour and a hint of lemon, its best used either dried or ground. It’s also often used as a confection or condiment. Known for its medical and health benefits for thousands of years, ginger is loved by many. As a versatile spice, it can be added to soups, sauces, marinades and several Caribbean dishes.
Top tip - To get the best flavour out of ginger, it’s best to add it to either the beginning or towards the end of your cooking.
Cloves – Cloves can be used to add flavour to a wide variety of sweet and savoury dishes. They can be used whole or ground, providing a strong sweet but spicy and peppery flavour to your dishes. It’s best used in moderation as the flavour can become overpowering.
Allspice – This is an aromatic spice which looks like large peppercorns about the size of a pea. It’s a dried berry from the west Indian allspice tree. It’s also known as Jamaican pepper or pimento, as it’s taste is similar to that of cinnamon, cloves, nutmeg and pepper. Allspice can be used in both sweet and savoury dishes including mulled drinks.
Caribbean cuisines over the years have gone through a fusion process, creating dishes and flavours that people all over the world go crazy for. You will find that in most of our dishes we use a range of these spices and many others to inject life into our catering menus.
Here at Island Stories we can create new and exciting dishes for each of your events, catering to your individual needs. If you would like some more information on our services, give our team a call today on 0203 633 0533.