Aromatic and peppery with a good dose of herbs, a perfect blend for giving a traditional island Creole flavor to your dishes.
Amerindian, East Indian, European, African: Few parts of the world are as diverse as the Creole Caribbean. This many-layered ancestry has profound culinary consequences: Flavors, ingredients, and cooking techniques were adopted, adapted, and fused into some of the world’s most enthralling combinations.
Where else can you find turmeric, thyme, mace, and habanero in the same pot? Our Creole Spice Blend, a family recipe, is witness to this grand tradition.
These Creole spices are best in traditional recipes: on poultry or pork, sprinkled on fish, simmered with seafood, or stewed with vegetables. We love it on turkey, as a seasoning for chowder, even as a quick topping for breads.
Ingredients: turmeric, nutmeg, allspice, coriander, black pepper, cassia, thyme, habanero chile, bay leaf, mace, cloves.
In the West-Indies, it is unthinkable to cook poultry, fish or meat without first marinating it. Of course, every family has its own recipe and every pantry shelf usually has a ready-made jar on standby should the cook not have enough time to prepare a marinade from scratch. Check out our recipe!