Inspired by the playful, breezy beach vibe of the Bahamas, this blend follows the mellow paprika flavor with the grounded nature of garlic and sweet onion, buoyed up by the graceful whirl of herbaceous thyme. The clean, pine-fueled burn of white pepper cleans off the palate and makes room for the heat of the sizzling scotch bonnet pepper to sparkle across the tongue, dropping hints of apple and cherry with the heat.
Hand-blended from paprika, garlic, onion, thyme, white pepper and Scotch Bonnet flakes.
How to Use
Because this salt-free blend was designed with island life in mind, it works wonders with fresh seafood and tropical produce. Try it rubbed over grouper or red snapper and grilled. Mix with melted butter as a dip for crab or lobster. Mix in with potatoes or sweet potatoes and make a traditional pea and dumpling soup. Toss over plantains and roast, or sprinkle over pineapple for a spicy dessert. It makes a wonderful marinade with fresh lime juice; combine 3 tablespoons of Bahamian Chicken with 1 cup fresh squeezed lime juice (not from concentrate) and 2 tablespoons of olive oil. Marinate up to 3 lbs of chicken. Place it in a non-reactive bowl (stainless or stoneware is best; other materials can leach into the marinade because of the acidic lime juice), then let it marinate in the refrigerator for at least 4 hours.
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