Spice it up

Krysta Anderson, Gleaner Writer

They say 'If you can't stand the heat, stay out of the kitchen." There is no doubt that while our tropical isle is recognised as the land of wood and water, we know how to heat it up in the kitchen as we are notoriously known as the land of spices.

Many professional chefs will tell you that the secret lies in the spices and herbs that they use. To have you cooking like a chef, the Food section has decided to uncover these secrets for you.

In this first week of 'Spice It Up', we start with the very basic everyday seasoning - scallion, thyme, garlic, cilantro, and basil. We employed the expertise of Anna Chen, chef and owner of Jojo's Jerk Pit, and Lenville Graig - a chef at Half Moon hotel.

Scallion

Scallion, also known as spring onion, is a popular seasoning we use with every meat. According to Chin from Jojo's Jerk Pit, "There are two types of scallion, green and red. The red scallion is what we Jamaicans use the most, which has a light onion flavour. It adds a distinct flavour and gives a finishing touch to a meal."

Graig agrees that scallion does indeed have a distinct flavour. He notes that it can be chopped or blended with other seasonings to enhance the flavour. While this seasoning goes well with most meats, it goes especially well with oxtail, beef, chicken, and soups.

Thyme

These small leaves sure pack a mighty punch in kick-starting a hot pot. Thyme is a herbal seasoning rich in essential oils and has been used for centuries. According to Graig, "It is rich in Vitamin K and very fragrant, popular in Mediterranean, Italian and Provençal French cuisines. It pairs well with lamb, poultry and tomatoes, and is often used in soups, stews, stocks and sauces."