Grenada is known for being “The Spice Isle” because historically it has been a large producer and exporter of spices including nutmeg, mace, cloves, and cinnamon. Other spices the country is known for producing include allspice, bay leaves, pepper, ginger, and vanilla.
The best way to take a piece of Grenada back home with you is to get you hands on some Grenada Spices. Grenada is a treasure chest of spices
Bay Leaf/Bay Leaves
The bay leaf is an aromatic dried leaf often used in stews, soups, gravy, savory rice, salad dressing, meat and poultry dishes, fish, pastas, marinades, porridges and condiments. It has a light floral aroma when dried and can be used whole or crushed. Bay Leaf also has medicinal value in massage therapy and aromatherapy.
Grenada's cinnamon is sustainably harvested from pesticide-free trees in the rain forest. It is dried and prepared following traditional artisan methods. cinnamon is used for flavoring cakes, puddings, and sweet baked goods. You can also use cinnamon to flavor hot spiced drinks such as tea or hot chocolate, or in liquor.
Nutmeg is the seed or ground spice of several species of the genus Myristica. Nutmeg is used in ice creams, biscuits and cakes, confectionary, soaps, medicines, herbal remedies and essential oils, syrups, sauces and ketchups, jams and jellies, and liquors. It is also a commercial source of an essential oil and nutmeg butter.
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. Clove may be used whole or dried to season hams, sausages, mincemeat, and other meats (usually at Christmas time in Grenada). It is also used to flavor fish dishes, fruit cakes, and in some pickles, stewed fruits and preserves.
Turmeric / Saffron
Turmeric is a flowering plant, Curcuma longa of the ginger family, Zingiberaceae, the roots of which are used in cooking. Turmeric is commonly used to add bright yellow color to soups, stew, curry, rice, or potato dishes. It is also an ingredient in the Grenadian national dish called Oil Down.
Big thyme, with its huge leaves, bears no resemblance to the regular thyme but the aroma is similar. Big Thyme adds the freshness of mint to many local dishes. This herb is easy to grow both indoors and outdoors and is a key ingredient in Grenadian green seasoning and widely used in soups, stews, rice, curry.
Ginger is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine. Fresh or dried ginger is used to flavor sweet cakes, baked goods, and drinks such as ginger beer. Grenadians also include it in curries, pot roasts, stews or sauces, savoury dressings, jams chutneys, and jellies, ice cream and fudge. It is almost as widely used as nutmeg in Grenada.
The Grenada seasoning pepper is so versatile and delicious that it is exported to other islands in the Caribbean! It has a sweet fruity flavor with nice citrus tones. Not to be confused with scotch bonnet pepper, this pepper is the secret to authentic Grenadian cooking. This pepper is a mellow blend of heat and flavour, and are used in every dish from meats, to rice, soups and sauces.
While vacationing in Grenada you can tour an old spice plantation or processing facility to get a glimpse into the history and find-out how Grenada got its nickname The Spice Isle.