Spice up your life
Richard Bache gets immersed in the amazing flavours of Grenada
Holidaymakers in search of some heat will certainly find it in abundance in Grenada – and it’s not just from the Caribbean sun. Spice is so integral to life on the island that nutmeg is proudly portrayed on the nation’s flag.
Golden rays and the odd spot of what one local charmingly described to me as “liquid sunshine” – otherwise known as rain – make it one of the most fertile places on the planet.
The rich volcanic soils of this small mountainous island are perfect for growing a bewildering number of crops.
But nutmeg is undoubtedly king in a country that last year was named world culinary capital by the World Food Travel Association, and it’s used to spice up all sorts of tantalising treats.
Slurping nutmeg ice-cream is pure heaven while strolling along its famous Grand Anse Beach – a mile-and-a-half curve of soft white sand on its south-west coast.
Try it on your morning tania log, a creamy concoction similar to porridge. It even features in the island’s Black Gold rum.
Pay a visit to the spice market, in vibrant capital St George’s, to pick up supplies. The fragrance of these fresh spices is a world removed from those lurking at your cupboard back home.
Better still is a trip to the spice garden at De La Grenade in St Paul’s parish.
Even the pathway through it is made of discarded nutmeg shells, every step creating a fresh aroma as the shells crack beneath your feet.
Hundreds of varieties are grown here from the ubiquitous nutmeg, turmeric and cinnamon to the more exotic soursop, shado beni and sorrel. During my week on Grenada I