SPICE EXPERT

‘Caribbean food evokes colour, flamboyancy and fusion, being a truly multicultural cuisine that meshes together African, Indian, European and more flavours from every corner of the planet. The key herbs – thyme, chive and coriander – are often used as the base of a marinade for stews and curries. Key spices such as allspice, nutmeg, cinnamon and ginger are pungent, heady and also commonplace in marinades. Tamarind enhances our food with a sour, sweet and tangy note. Another flavour that can’t be missed out is the Scotch bonnet. As vividly coloured as it is powerful, it’s an intense chilli pepper that, unbeknown to many, can be used whole to impart a sweet, rich flavour without the chilli hit in sauces, stews and curries. There’s no denying, there’s nothing subtle about Caribbean food – we love flavours that pack a punch!’ Shivi was born in Trinidad and grew up between there, New York and the UK. Her contemporary Caribbean cooking fuses her background. She is author of Caribbean Modern (£25, Headline Home), hosts supper clubs and writes for food publications.