Spices Online

Description

While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

Product Description While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. A Look at The Spice Necklace (Click on Images to Enlarge) Photos from the Islands Fresh lobster for dinner Nutmeg and mace come from the same tree. A seamoss farmer with a jug of seamoss drink Author Ann Vanderhoof drinking coconut water Cassia bark is rolled and pressed by hand to form cinnamon sticks Cooking oregano infused goat Spicy Bites: A Taste of The Spice Necklace 1. Wild oregano is a mainstay in the diet of goats that graze in the hills at the northwest edge of the Dominican Republic--which means the meat comes to the kitchen preseasoned, and infused with flavor. 2.Seamoss is a type of seaweed that is reputed in the Caribbean to be a potent aphrodisiac, the island version of Viagra. It’s dried, boiled until thick, then mixed with milk and spices (such as cinnamon and nutmeg). One restaurant in Grenada calls its version of the milkshake-like seamoss drink “Stay Up.” 3. Nutmeg and mace come from the same tree. When its apricot-like fruit is ripe, it splits open to reveal a lacy, strawberry-red wrapper around the hard glossy brown shell that holds the nutmeg itself. This waxy red corset is mace, and more than 300 pounds of nutmegs are needed to yield a single pound of it. 4. On the Scoville scale of pepper heat, Trinidadian Congo peppers rate about 300,000 units. Even the most fiery Mexican jalapeño only measures about 8,000. 5. Coconut water--the clear liquid inside a young or "jelly" coconut--has the same electrolyte balance as blood and was given intravenously to wounded soldiers as an emergency substitute for plasma during World War II. Coconut water is also better than energy drinks for rehydration, replenishing electrolytes and minerals such as potassium. For the same reasons, it's used as a hangover cure in the Caribbean. 6. Much of the ground cinnamon sold in North America is actually cassia, which is the variety of cinnamon grown in the Caribbean. Cassia has a stronger, more pungent flavor than true cinnamon. Once a year, the trees are harvested by carefully peeling the bark away from the branches. After the outer layer is removed, the inner bark is dried in the sun. As it dries, it begins to curl into sticks, and then is rolled and pressed by hand to complete the process. 7.The aroma of allspice is a sensuous combination of nutmeg, cinnamon, cloves, and black pepper-- which leads to the common misconception that it is a blend of several spices. In fact, allspice is a single spice-- the dried berry of a tree that is native only to the West Indies and Central America. Jamaica produces 90% of the world's supply; Grenada, the remaining 10%. 8. To make removing coconut meat from the shell easier, bore holes in two of the eyes of the coconut using a pointed utensil and drain the liquid. Bake the nut in a preheated 400° F oven for 15–20 minutes. This cracks the shell and shrinks the meat slightly, so it virtually pops out. 9. Mauby, a popular West Indian drink, has a proven ability to reduce high blood pressure. It's made by steeping the bark of a native Caribbean tree with spices such as bay, cinnamon, star anise, and fennel. 10. Vanilla is the world's second most costly spice (after saffron). Not only do most vanilla flowers have to be hand-pollinated to produce beans, but the beans also have to be fermented and aged to develop their flavor. Straight off the vine, they're odorless and tasteless.

Features

• ISBN13: 9780618685370
• Condition: New
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Description

While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.

Product Description While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. A Look at The Spice Necklace (Click on Images to Enlarge) Photos from the Islands Fresh lobster for dinner Nutmeg and mace come from the same tree. A seamoss farmer with a jug of seamoss drink Author Ann Vanderhoof drinking coconut water Cassia bark is rolled and pressed by hand to form cinnamon sticks Cooking oregano infused goat Spicy Bites: A Taste of The Spice Necklace 1. Wild oregano is a mainstay in the diet of goats that graze in the hills at the northwest edge of the Dominican Republic--which means the meat comes to the kitchen preseasoned, and infused with flavor. 2.Seamoss is a type of seaweed that is reputed in the Caribbean to be a potent aphrodisiac, the island version of Viagra. It’s dried, boiled until thick, then mixed with milk and spices (such as cinnamon and nutmeg). One restaurant in Grenada calls its version of the milkshake-like seamoss drink “Stay Up.” 3. Nutmeg and mace come from the same tree. When its apricot-like fruit is ripe, it splits open to reveal a lacy, strawberry-red wrapper around the hard glossy brown shell that holds the nutmeg itself. This waxy red corset is mace, and more than 300 pounds of nutmegs are needed to yield a single pound of it. 4. On the Scoville scale of pepper heat, Trinidadian Congo peppers rate about 300,000 units. Even the most fiery Mexican jalapeño only measures about 8,000. 5. Coconut water--the clear liquid inside a young or "jelly" coconut--has the same electrolyte balance as blood and was given intravenously to wounded soldiers as an emergency substitute for plasma during World War II. Coconut water is also better than energy drinks for rehydration, replenishing electrolytes and minerals such as potassium. For the same reasons, it's used as a hangover cure in the Caribbean. 6. Much of the ground cinnamon sold in North America is actually cassia, which is the variety of cinnamon grown in the Caribbean. Cassia has a stronger, more pungent flavor than true cinnamon. Once a year, the trees are harvested by carefully peeling the bark away from the branches. After the outer layer is removed, the inner bark is dried in the sun. As it dries, it begins to curl into sticks, and then is rolled and pressed by hand to complete the process. 7.The aroma of allspice is a sensuous combination of nutmeg, cinnamon, cloves, and black pepper-- which leads to the common misconception that it is a blend of several spices. In fact, allspice is a single spice-- the dried berry of a tree that is native only to the West Indies and Central America. Jamaica produces 90% of the world's supply; Grenada, the remaining 10%. 8. To make removing coconut meat from the shell easier, bore holes in two of the eyes of the coconut using a pointed utensil and drain the liquid. Bake the nut in a preheated 400° F oven for 15–20 minutes. This cracks the shell and shrinks the meat slightly, so it virtually pops out. 9. Mauby, a popular West Indian drink, has a proven ability to reduce high blood pressure. It's made by steeping the bark of a native Caribbean tree with spices such as bay, cinnamon, star anise, and fennel. 10. Vanilla is the world's second most costly spice (after saffron). Not only do most vanilla flowers have to be hand-pollinated to produce beans, but the beans also have to be fermented and aged to develop their flavor. Straight off the vine, they're odorless and tasteless.

Description

"Exploring Grenada," the Spice Island of the Caribbean is an educational and entertaining underwater DVD about the people of Grenada and Marine Animals encountered while diving around the island. You will get a glimpse of the history, culture, and nature. "Exploring Grenada" is a beautiful mountainous island nation in the Windward islands. The capital, St. George's, is a picturesque city with a lovely harbor. The island is nicknamed "the spice island," because of its export of nutmeg and other spices. Tour around the island visiting a spice plantation, a nutmeg factory, and a rum distillery. Learn how nutmeg is prepared for export and how rum is made. After touring the island, dive in the warm waters visiting all the popular dive sites. Interesting wrecks and sea life are encountered from small worms to sharks. Exploring Grenada gives us an interesting view of this Caribbean island. An educational and entertaining DVD.

Description

Buy Body Crystal Men's Colognes - Caribbean Bay Rum Captain Smith's Island Spice All Purpose Lotion 110ml/4oz. How-to-Use: For long-lasting effects fragrance should be applied to the bodys pulse points. These include the wrist, behind the ear, crease of your arm and knee, and the base of your throat. Pulse points give off more body heat as this is where blood vessels are closest to the skin, therefore continually warming and releasing your fragrance. Also, for a lasting effect spraying fragranc

Description

Double distilled bay rum is a 100% naturally pure skin care product with no artificial dyes, fragrances, or synthetic enhancers of any kind. Its generous topical application leaves skin clean, smooth, refreshed and pleasantly scented without drying. The art of making authentic quality bay rum lies in the masterful blending of the purest of alcohol and the leaf oil extract from the Noble Bay Laurel (Laurus nobilis). Caribbean Imported Naturally Distilled Bay Rum Bay rum is a 100% natural, traditional body care product of the Caribbean Islands. Double Distilled Bay Rum is a naturally pure skin care product with no artificial dyes, fragrances, or synthetic enhancers of any kind. Its generous topical application leaves skin clean, smooth, refreshed and pleasantly scented without drying. A Variety of Uses Bay oils unique antibacterial, medicinal and aromatherapy properties lend itself to the following: Skin Conditioner and Skin Cleanser Cosmetic Remover After Bath Deodorant Splash Refreshing Cologne All Over Deodorant Astringent and Toner After Shave Bath Oil Its many uses includes: a stimulating and refreshing lotion applied freely after bath, shower , sauna or spa to lightly scent the body; a soap-less, non-drying cosmetic cleanser to clean and lighten pores; as a massage lotion to relieve fatigue and sore muscles and limbs after hard work, exercise, and other athletic activity; as an after shave to cool and soothes skin irritated by the razor; as an antiseptic first aid for insect bits, minor cuts, scrapes, sunburn and windburn; as a tonic to cleanse and invigorate the scalp; as a foot massage lotion to relieve tenderness and cold in the feet, and to promote circulation; as a pedicure preparation; as a lotion to perfume the bath water. Its liberal application leaves skin feeling vibrant and alive, and its light, natural aroma is crisp, clean and comforting.

Description

Yuh ready for mas??? Caribbean Tee, TShirt, Shirt. About our Dark T-Shirt: Look cool without breaking the bank. Our durable, high-quality, pre-shrunk 100% cotton t-shirt is what to wear when you want to go comfortably casual. Preshrunk, durable and guaranteed.5.6 oz. 100% cotton. Standard fit..

Description

This 3 Qt enamel Dutch oven is great for cooking, marinating, refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas, electric, ceramic and induction cooktops, as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast from molten iron in individual sand molds. The porcelain surface eliminates the need to season cast iron. The cast iron vessel has superior heat distribution and retention, evenly heating bottom sidewalls and even the lid. Tightly fitting lid seals in moisture. The excellent heat retention reduces the amount of energy needed for cooking. Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean. Lid knob is oven safe to 400 degrees Fahrenheit. The black rim on the pot is matte porcelain, not exposed cast iron. Hygienic porcelain enamel is non-reactive with food. Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware's original appearance. 9 3/4" diameter, 3" deep. Island Spice

Features

• Porcelain surface eliminates the need to season
• Tightly fitting lid seals in moisture
• Superior heat distribution and retention
• Two layers of porcelain enamel are chip resistant
• Easy clean up

Description

A culinary pleasure awaits you. The adventure begins with Chile Pepper Republic Spice Blends. Tropical and Carribean flavours abound from across the seas. Simply enjoy Chile Pepper Republic Caribbean Key Lime Jerk.