The spices in Caribbean cooking are based in many different cultural influences. Such countries as France and Spain attributed to the flavors that we consider Caribbean, yet Caribbean cooking cannot be easily defined. Each island has its own distinctive cooking styles and spices. Aruba uses a combination of cloves, curry, and paprika in chicken. Baja has a special flavor that is composed of onion, parsley, green shallot, marjoram, thyme, garlic, cloves, black pepper, white pepper, Scotch bonnet pepper, lime juice, and salt. They also have a distinctive hot pepper sauce comprised of turmeric, Scotch Bonnet peppers, shallots, dry mustard, and vinegar. Jamaica’s jerk spice is composed of Jamaican pimento allspice, Scotch Bonnet peppers, cloves, cinnamon, scallions, nutmeg, thyme, and garlic. Jerk seasoning is used in most meats, such as pork, goat, chicken, and more. It is also used in tofu. In Cuba, popular spices are garlic, oregano, and cumin. In Puerto Rico, spices such as garlic, coriander, cumin, salt and cilantro are combined in Avocado Soup. The uses and combinations of the spices that create the many distinct cultural culinary identities that comprise Caribbean cooking are a reflection of other elements that make Caribbean cooking what it is. Caribbean cooking uses these interesting combinations of spices with things that are found on each island, such as local fruits and fish. Lime is used to marinate fish. Coconut is popular in deserts, and the milk is used as the liquid for stews and soups. Papaya and passion fruit accent many meals. Whatever edible plants and herbs that grow on the island are a possibility.
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