indian arrival day

PLANTS USED FOR SPICES BY OUR INDIAN ANCESTORS​

​indentured workers from India arrived in the Caribbean in the mid-1800s. They made curry a vital part of West Indian cuisine. Curry is especially popular in the English speaking islands of Trinidad and Tobago, and Jamaica.

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​Curry powder

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​Cumin is also called Gebrah or Jeera. Cumin is a key ingredient in Colombo powder, curry powder, and garam masala. Most Caribbean curry dishes begin by sautéing cumin seeds in a little oil before adding other ingredients. This adds a nice earthy flavor and fragrance as well as a warm peppery bite to curries, soups, chutneys, dals, breads, chokas, meats, and vegetables. It’s even used in salads and beverages.

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​CUMIN

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​Fenugreek is also called mathee or methi. The leaves of the fenugreek plant are cooked and eaten like greens or dried and used to season meats

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​FENUGREEK​

​Garam Masala is another Indian spice mix used in Caribbean cooking. It doesn't contain turmeric or chilies, therefore it's a milder spice. Garam masala is added near the end of cooking time of a recipe. It can be used by itself or added to a curry dish.

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Garam Masala​

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​PLANTS USED FOR FOOD BY OUR INDIAN ANCESTORS​

​Baigan also known as melongen here in Trinidad, was used by our indian ancestors as food. It was curried or roasted on an open flame to make "baigan choka"

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BAIGAN​

potato or aloo as some call it in Trinidad and Tobago,​ was used by the indians to make several dishes.

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​POTATO/ALOO

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