Seasonings Produced in Trinidad

• The Trinidadian city of Tunapuna is known for its manufacture of curry powder, according to "The New York Times." Several blends of the fragrant curry powder are made from roasted cumin and turmeric, garlic, coriander and Scotch Bonnet peppers, which add heat. According to "Saveur," nutmeg trees grow throughout the island, and nutmeg can be found in an abundance of Trinidadian dishes. Scotch Bonnet peppers are another native crop.

Savory Dishes

• Curry is traditionally used to accent Trinidadian stews and in roti -- sandwiches made by wrapping griddled flatbreads around a meat, fish or vegetable curry. If you're making a roti filling for the first time, try using vegetables such as chickpeas and sweet potatoes, which work well with curry's flavor. "Saveur" reports that nutmeg is often used to add depth to the taste of Trinidadian sweet potato cakes, soups and a spicy style of macaroni and cheese. Salted cod -- typically sold at Italian markets as baccalà and at Spanish shops as bacalao -- is a ubiquitous ingredient in Trinidadian food and is often eaten in fritters. If you're making salted cod fritters, Food & Wine recommends seasoning them with a sauce of onion, scallions, garlic, thyme, parsley, lime juice, peanut oil, salt and peppers, all blended in a food processor.

Desserts

• Tropical jams made with guava, passion fruit or mango provide flavor to loaves of coconut bake, a simple, rustic dish often served at breakfast, and "Saveur" lists freshly grated nutmeg, allspice, cinnamon, star anise and vanilla as important elements in Trinidadian desserts. Burnt sugar syrup and mixed essence -- a blend of vanilla, almond and pear extracts -- are two other recommended seasonings; without them, desserts such as Trinidad black cake would lack their distinctive West Indian flavor. If you're making a Trinidadian cake, use a splash of rum or brandy to accent its sweet flavor.

Preparation

• Grinding your own spices results in fresher, more vibrant flavors, especially in Trinidadian dishes that contain seasonings such as fresh vanilla or nutmeg. Bon Appetit recommends toasting seasonings and then pulverizing them with a mortar and pestle or with an electric spice grinder. A blender will work if neither is available, although this method is less efficient. If you're using a blender, press the pulse setting repeatedly until your spices have been chopped into a fine powder.