Seasoning Herbs

Image Courtesy www.pollonais.wordpress.com 

We here in the Caribbean are well known for our spicy and fiery foods. The region has many spices, both indigenous and imported; coming over wide expanses of ocean with our ancestors.  The pungent and aroma of our peppers with a hint of chadon beni and spices is a mouthwatering delight and creates an intense burning sensation in the back of the tongue. Our Scorpion Butch T pepper is the superior piquant pepper in the world and measures  at 1,463,700 Scoville Heat Units (SHUs) expressed by researcher, Dr. Herman Adams of Caribbean Agricultural Research and Development Institute (C.A.R.D.I). But if you cannot handle the ‘sting’ of a Scorpion Butch T pepper, the Habanero or Scotch Bonnet pepper weighs in at 100,000 to 250,000 Scoville Heat Units (SHUs).

Another popular and perennial herb in Trinidad and Tobago is Chadon Beni or Culantro. It originated from Patois or French Creole language which means ‘Blessed Herb’ and it is widely used in Creole, East Indian, Asian & Mediterranean dishes. In Hindi it is known as ‘Bhandhanya’. The scientific name is Eryngium Foetidum and it is derived from the Caribbean and South America. It grows in abundance & can be found in backyards of many homes.  Have you ever noticed Chadon Beni (Culantro) is often confused with Cilantro and Coriander?  The distinctive, pungent and lingering flavor of Chadon Beni (Culantro) is stronger and it is used to season or marinate food; flavoring especially in pepper sauce and are key in many chows (an appetizer for hot weather) and condiments in many popular dishes such as Doubles, Bake and Shark, Pholourie etc

For this recipe I used a remainder of my homemade Scotch Bonnet pepper sauce.   Chadon Beni and Tamarind Sauce recipe is very easy & quick to make. I advise that you use gloves when handling hot peppers as the aromatic oils can highly irritate the skin and ALWAYS WASH YOUR HANDS after dealing with any pepper…there’s a reason why pepper spray is used to deter potential threats and handle within well-ventilated surroundings.

Spicy Chadon Beni with Tamarind Sauce

4 Chadon Beni Leaves (Use leaves according to size)

1 Cup Pepper sauce (I use leftover pepper sauce)

5 Cloves of Garlic

Honey or Sugar (Add to your own taste)

1/4 Cup Tamarind (I used Matouks Tamarind Chutney)

1/4 Pineapple Juice

Method

Blend all ingredients in blender. Store in a clean container and refrigerate.