Fermented Caribbean pepper sauces are deeper and more complex than fresh sauces, with a slight funk that makes you reach...
There are underlying flavor families that cut across regions — the warm-sweet family: cinnamon, allspice, clove, star ...
I used to think annatto was purely a coloring agent. When you bloom annatto seeds in oil, you release earthy, peppery co...
Green seasoning is a cultural artifact — a way of preserving the flavor memory of African and Indigenous herb traditio...
I had been using allspice in baked goods my whole life without understanding what it was doing. Then I started the Carib...
Dried oregano is earthy and almost medicinal. Fresh oregano is bright and grassy. These are not interchangeable. Stop tr...
A jar of pikliz completely reconfigured my understanding of condiments. It is pickled cabbage and carrots in a scotch bo...
The first thing to know about za'atar is that it is not oregano though oregano is sometimes in it. Za'atar is wild thyme...
I had been told berbere was complex. That description did not prepare me. I opened the jar and the fenugreek hit first. ...
People try to copy Caribbean jerk all the time. They get close but never quite there. The missing ingredient is almost a...
I bought the za'atar blend thinking it was just another herb mix. Then I did the olive oil dip thing the description sug...
Made a simple chimichurri marinade and poured it over grilled steak. The brightness hit immediately. Parsley, garlic, re...
Finished the Caribbean Foundations Discovery Pack and I feel like I actually understand Caribbean cooking for the first ...
I always thought Caribbean and Latin American food were the same thing with the heat level turned up differently. Now I ...
I did a side-by-side test of scotch bonnet hot sauce against my usual habanero hot sauce. The habanero was hotter but si...
