Herbs and spices are the basis of the seasonings and condiments that compliment and enhance our food in the kitchen or at the table. The East Indian came to Jamaica between 1845 and 1921 as indentured labourers and brought their country’s cuisine with them.
4 coriander powder
1 cumin seeds
1 black peppercorns
4 black cardamom pods
1 stick cinnamon
3 bay leaves
1 tsp. turmeric powder
1 tsp. chilli powder
Heat a pan until almost smoking. Reduce the heats and add the black cardamom pods and toss around. Break up the cinnamon stick and add to the pan with the black peppercorns and cloves and stir. Add the cumin seeds and the bay leaves, which should also be broken up roughly.
When the smell begins to waft up from the pan, remove from the heat and transfer to a mortar and grind the spices to a powder using a pestle
Add the coriander, turmeric and chili powders and mix thoroughly.