“CARIBBEAN SPICE WITH INDIAN ROOTS”.
This masala was brought to Trinidad and Tobago by Hindu laborers and has established itself there as an indispensable part of Caribbean cuisine. It combines the flavors of India with local influences and thus reflects the cultural diversity of the region.
Savory, earthy, aromatic, slightly hot, warm, complex, intense, exotic.
Ideal for curry dishes, stews and marinades. It goes especially well with poultry, lamb, fish or vegetables. The masala is often toasted in oil to release its full aroma and then forms the basis for numerous Caribbean-Indian dishes.
West Indian masala is a symbol of the cultural fusion of India and the Caribbean. To this day, it is a staple in households and at markets in Trinidad and Tobago, where it gives every dish an unmistakable, aromatic depth.
Ingredients
Coriander, anise, cloves, cumin, fenugreek, turmeric, garlic, onions, chili, black mustard seeds.
