Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations.
The Jamaican hot chocolate are cultivar. They are 50 times hotter than the Scotch bonnet pepper but not as flavourful. They are different from the Habanero Chocolate
Black pepper is a seasoning produced from the fermented, dried, unripe red berries of the plant Piper nigrum. (The same fruit, when unripe green, can be dried, or preserved in brine or vinegar, to make green peppercorns; or when ripe, dried and dehusked to make white peppercorns.)
The bell pepper, sometimes ambiguously known simply as "pepper" or "capsicum", is a type of large mild chili pepper that is considered by many to be without heat. Bell peppers are often considered to be merely vegetables, not spices, even though some people find them to be slightly hot. Bell pepper is called “sweet pepper” in Jamaica
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.
Peppers, or capsicums, are members of the nightshade family and may divided into two categories---sweet peppers and hot peppers (also known as chili peppers or chillies).
Browning is a natural food colouring used throughout the Caribbean to colour foods dark brown
How to make Jamaican escoveitched sauce, how to make Jamaican pickle