Haitian cooking is all about bold flavors and vibrant spices. From the all-purpose seasoning base epis to the fiery kick of Scotch bonnet peppers, these 15 spices are the backbone of Haitian cuisine. Here's a quick summary of what makes them special:
- Epis: A blend of herbs, garlic, and peppers, used as the base for most dishes.
- Thyme & Parsley: Add earthy and fresh herbal notes to stews and marinades.
- Cloves & Nutmeg: Bring warm, sweet undertones to meat dishes and stews.
- Scotch Bonnet & Cayenne Pepper: Deliver heat and fruity spice.
- Bell Peppers & Green Onions: Add sweetness, sharpness, and balance.
- Basil & Bay Leaves: Enhance depth with sweet and herbal flavors.
- Allspice & Mustard Seeds: Provide complexity and texture.
- Salt & Black Pepper: The basics to tie everything together.
Quick Tip: Start with epis as your base, layer in herbs and spices, and adjust heat to taste with Scotch bonnets or cayenne. This combination creates the rich, layered flavors Haitian dishes are known for.
Want to dive deeper? Learn how each spice works in Haitian cooking and how to use them in your recipes.
Quick & Easy EPIS Recipe | HAITIAN Green Seasoning ...
What Makes Haitian Spices Different
Haitian spices combine the fiery kick of Caribbean flavors with the rich aromatics of Creole cooking, creating bold and complex tastes.
In the U.S., you can experience these unique blends in Caribbean markets and Haitian restaurants. Spots like Chef Wilkinson Sejour's in Miami, Naomi's Garden Restaurant & Lounge, and Cecibon in Fort Lauderdale showcase how these traditional spices elevate simple ingredients into flavorful island dishes [1][2][3].
Now, let’s dive into the first key spice: epis.
1. Epis: The Base Seasoning
Epis is the heart of Haitian cuisine - a flavorful mix of peppers, herbs, garlic, and aromatics that serves as the foundation for dishes like griot and legume. While every family has its own twist on the recipe, this blend is a staple in every Haitian kitchen, acting as the starting point for rich, layered flavors.
You can find bottled epis at Caribbean or Latin markets in the U.S., or even order fresh blends online. Look for ones that include fresh parsley, garlic, thyme, and hot peppers.
Making epis at home delivers fresher, more vibrant flavors compared to store-bought options. But if you're short on time, bottled versions can get the job done. Add epis early in the cooking process to let its flavors fully develop and create that signature Haitian depth.
Up next, see how thyme enhances this base to elevate Haitian stews and sauces.
2. Thyme in Haitian Dishes
Thyme plays a key role in Haitian cuisine, adding a savory and herbal touch to dishes like sauce chien and stewed beans. Known as "ten" in Haitian Creole, this earthy herb has a subtle minty-pine flavor that enhances the taste of traditional stews and marinades [1].
For optimal flavor, use 1 teaspoon of dried thyme or 1 tablespoon of fresh thyme for every 4 servings. While fresh thyme sprigs are the go-to choice in Haitian cooking, dried thyme is a good substitute when fresh isn't available. To get the most out of thyme, add it early in the cooking process, especially in stews and soups, so its oils have time to fully infuse with the other spices [2].
Next, we’ll look at how parsley works alongside thyme in Haitian seasoning blends.
3. Parsley Uses and Types
Parsley, known as 'pesi' in Creole, is a key ingredient in Haitian cooking, adding depth and freshness to dishes. Haitian cooks typically use two types: flat-leaf and curly.
For epis, the popular Haitian seasoning base, use ½ cup of chopped flat-leaf parsley per batch, including the stems for added flavor. Flat-leaf parsley's strong taste and tender stems make it a go-to choice for a wide range of Haitian recipes.
Curly parsley, on the other hand, is ideal for garnishing. Its crisp texture works well as a finishing touch. Sprinkle 1-2 tablespoons of finely chopped curly parsley over soups like bouillon or stews like legim for an added layer of flavor and texture.
To keep parsley fresh, wrap it in damp paper towels, place it in a plastic bag, and store it in the fridge for up to two weeks. Add fresh parsley toward the end of cooking to maintain its flavor. If you're out of fresh parsley, substitute 1 tablespoon of dried parsley for every ½ cup of fresh.
When preparing marinades or seasoning meats, mix parsley with thyme and garlic to create a classic Haitian flavor base. The oils in parsley not only enhance the taste but also help tenderize the meat, bringing out the essence of Caribbean cuisine.
Next, we'll dive into how cloves pair with these herbs to elevate Haitian dishes.
4. Cloves in Cooking
Cloves add a warm, sweet-bitter depth to Haitian stews, complementing fresh herbs like parsley. These aromatic buds are a key ingredient in traditional Haitian dishes, particularly meat-based recipes and marinades.
For stews or sauces, use about ¼ teaspoon of ground cloves for every 4 servings. Whole cloves are ideal for slow-cooked dishes like bouillon, while ground cloves mix easily into marinades and pikliz (Haitian pickled vegetables). Add whole cloves early in the cooking process to release their flavorful oils. For ground cloves, stir them in during the last 15-20 minutes to maintain their strength.
When paired with the allium-rich epis and parsley's fresh notes, cloves complete the flavor profile in Haitian Creole cooking. To keep them fresh, store whole cloves in an airtight container away from light. Grind them just before use for the best flavor. If you need to substitute ground cloves for whole, use ¾ teaspoon ground cloves for every 1 teaspoon of whole cloves in a recipe.
5. Garlic Preparation Methods
Garlic is a key ingredient in Haitian cooking, especially in epis and marinades. To prepare it traditionally, crush peeled cloves using a mortar and pestle to release their flavorful oils, or finely mince them with a knife. For a richer flavor, make a paste by crushing garlic with coarse salt (about ¼ teaspoon for every 3 cloves) - this works beautifully in marinades and stews.
To store garlic, place peeled cloves in olive oil in an airtight container and refrigerate for up to two weeks. When measuring, 1 teaspoon of minced garlic equals about 3 medium cloves. For a deeper, sweeter flavor, roast whole garlic heads at 400°F for 40 minutes until they're soft and golden - perfect for enhancing sauces and stews.
Now that the garlic is ready, it’s time to dive into the fiery world of scotch bonnet peppers.
6. Scotch Bonnet Heat Levels
Scotch bonnets bring the fiery punch that defines Haitian cuisine, with heat ranging from 100,000 to 350,000 Scoville units. These vibrant, lantern-shaped peppers deliver not just intense spice but also a fruity-sweet flavor that’s key to the unique taste of Haitian dishes.
For a medium spice level in traditional recipes, use about ½ to 1 fresh scotch bonnet per 4-serving stew. Want to tone it down? Remove the seeds and membranes. Craving more heat? Toss in an extra pepper for that bold Caribbean flair. When paired with garlic-heavy epis, scotch bonnets add depth and warmth, elevating the complexity of any dish.
In the U.S., you can usually find fresh scotch bonnets at Caribbean markets or in the specialty pepper section of larger grocery stores. If fresh options aren’t available, frozen scotch bonnets or Caribbean-style hot sauces made with them are good substitutes. Be cautious with the sauces, as their heat levels can vary widely. For dishes like pikliz or sauce chien, start with a small amount and adjust as needed, keeping in mind that the heat can build during cooking [1][2].
7. Bell Peppers: Color and Taste
Bell peppers bring both color and flavor to Haitian dishes. Red peppers add a touch of sweetness to stews and sauce ti‑malice, while green peppers provide an earthy, slightly sharp flavor to soups and braises. Yellow and orange peppers strike a balance with their sweet and tangy notes, making them ideal for pikliz and quick sautés. When combined with epis (a Haitian seasoning blend), bell peppers enhance dishes with a mix of sweetness, earthiness, and tang.
Up next, let’s dive into how green onions brighten and deepen the flavors of Haitian cuisine.
8. Green Onions in Recipes
Green onions, or zonyon vèt in Creole, add a mild, fresh flavor to Haitian dishes like stews, sauces, and epis. Their bright, onion-like taste balances out richer flavors perfectly. For best results, chop about 2 tablespoons of green onions per 4 servings and stir them in during the last 5 minutes of cooking. This helps maintain their crisp texture - great for dishes like soup joumou and pikliz.
You can find fresh green onions at Caribbean markets. To keep them fresh, wrap them in a damp paper towel and store in the fridge for up to a week.
Quick Tip: One medium green onion (both white and green parts) gives you approximately 2 tablespoons when chopped. If you're out of green onions, you can swap in 1 tablespoon of finely diced white onion and 1 teaspoon of chopped fresh chives as a substitute.
Up next, explore how basil brings its sweet and sharp flavors to the table.
sbb-itb-80c33ff
9. Basil Types and Uses
Basil, called basilik in Creole, brings a sweet, herbal aroma to Haitian dishes, complementing the freshness of green onions. Haitian recipes often feature sweet basil for its bright, slightly peppery flavor, while holy basil adds a hint of clove-like spice. Both types are key ingredients in epis, marinades, and sauce ti-malice. Sweet basil's tender leaves also work beautifully as a garnish for soups and stews.
For the best flavor, use about ¼ cup of chopped fresh basil for every 4 servings in cooked dishes. If fresh basil isn’t available, you can swap it with 1 tablespoon of dried basil. To keep fresh basil vibrant, trim the stems and place them in a jar of water, loosely covering the top with a plastic bag. Stored this way in the refrigerator, basil can stay fresh for up to a week. Add fresh basil toward the end of cooking to preserve its delicate flavor and aroma.
Up next: discover how bay leaves add subtle depth to soups and stews.
10. Bay Leaves: Fresh vs. Dried
Bay leaves lend a mild, herbal depth to Haitian soups and stews, complementing ingredients like thyme and parsley in epis. They help build the flavor base for many key dishes.
For every 4 servings, use 1 fresh bay leaf or ½ teaspoon of crushed fresh leaves. If you're using dried bay leaves, substitute 1 dried leaf per fresh leaf, as drying intensifies their flavor. While traditional cooks often prefer fresh bay leaves, dried ones are a convenient option for longer storage.
Add bay leaves early in the cooking process to release their minty, peppery aroma. Be sure to remove them before serving. To keep dried bay leaves fresh, store them in a sealed, dark container for up to six months. Whether fresh or dried, stick to 1 bay leaf per 4 servings for the best results in Haitian stews and soups.
Up next: how allspice completes this aromatic spice collection.
11. Allspice Measurements
Allspice, or pimenta in Creole, adds a warm, peppery flavor that balances the herbal notes of bay leaves in Haitian cooking. Its taste - a mix of cloves, cinnamon, and nutmeg - makes it a key ingredient in marinades, stews, and other traditional dishes.
- For stews: Use ½ teaspoon of ground allspice for every 4 servings early in the cooking process, or toss in 1 teaspoon of whole berries for long-simmering stews. Remember to strain the berries out before serving.
- For marinades and rubs: Add ¼ teaspoon of ground allspice per pound of meat to bring out savory flavors without overpowering other spices.
To keep your allspice fresh, store whole berries in an airtight container, away from heat and light, for up to a year. Ground allspice holds its flavor for about six months. For the best taste, grind whole berries just before using them in dishes like soup joumou or legim.
Next, we’ll dive into nutmeg’s sweet warmth and its role in Haitian spice blends.
12. Nutmeg Ground vs Whole
Nutmeg adds a sweet and spicy depth to Haitian cuisine, complementing the warm tones of allspice. This aromatic spice is a key ingredient in both savory dishes and traditional drinks like kremas.
For savory recipes, use ¼ teaspoon of freshly ground nutmeg or ⅛ teaspoon of pre-ground nutmeg per 4 servings. Freshly grated whole nutmeg provides stronger aromas and richer oils compared to pre-ground nutmeg, making it a great choice for marinades or special dishes like pen patat.
In Haitian cooking, nutmeg is often combined with allspice and cloves in epis blends, especially for meat dishes. To keep its aromatic oils intact, grate whole nutmeg into stews during the last 5–10 minutes of cooking. For marinades, add ground nutmeg earlier in the process to let its flavors meld with other spices.
Store whole nutmeg in an airtight container for up to one year, while pre-ground nutmeg retains its flavor for about six months. If substituting pre-ground nutmeg for freshly grated, use half the amount listed in recipes, as pre-ground nutmeg is more concentrated.
Next, we’ll dive into how mustard seeds bring subtle heat and texture to Haitian dishes.
13. Mustard Seeds in Dishes
Mustard seeds bring a sharp, nutty kick to Haitian stews and pickles, perfectly complementing the warmth of nutmeg. When tempered in oil or crushed into marinades, these tiny seeds add a touch of heat and a bit of crunch, enhancing the complex flavors of epis and other spice blends.
For optimal flavor, use 1 teaspoon of whole yellow mustard seeds or ½ teaspoon of ground mustard per 4 servings. Toast whole seeds in hot oil for about 30 seconds until they start to pop, then stir them into sauces or marinades to unlock their full potential. If you're making traditional pikliz, simply mix whole seeds directly into the vegetable blend.
You can find mustard seeds at Caribbean or Indian markets. To keep them fresh, store whole seeds in an airtight container, away from light, for up to a year. Ground mustard, however, is best used within six months.
Up next: Learn how simple salt and black pepper bring balance to every Haitian dish.
14. Salt & Black Pepper Basics
Salt and black pepper are the foundation of Haitian seasoning, bringing out the flavors in dishes like soup joumou, rice and beans, and stewed meats.
When using salt, add it gradually during cooking to ensure the flavors blend evenly. For black pepper, grind fresh peppercorns at the end of cooking to maintain their aroma and flavor.
To keep your seasonings fresh, store peppercorns in an airtight container away from heat and light. For salt, use a cool, dry place.
Next up: Managing the heat levels of cayenne pepper in Haitian cooking.
15. Cayenne Pepper Heat Guide
Cayenne pepper brings a bold, spicy kick to Haitian stews, sauces, and condiments. Since the heat level can differ depending on the brand and freshness, it's best to start with a small amount and adjust based on your preference.
Tips for using cayenne pepper:
- Start with just a pinch, taste, and add more gradually.
- Mix into your epis base for even heat distribution. Add it early in the cooking process for a milder warmth or later for a sharper, more intense flavor. For long-simmering dishes, introduce it in small amounts over time.
- If your dish turns out spicier than you'd like, balance the heat with vinegar or a splash of citrus juice.
Storage:
Keep cayenne pepper in an airtight container, stored away from heat and light. For the best flavor and potency, use it within three months.
Next, dive into general cooking tips for Haitian spices.
Cooking Tips for Haitian Spices
Now that you're familiar with the spices, here are a few tips to bring out their best flavors and keep them fresh longer:
- Start with small amounts, tasting as you cook, and use half the amount if substituting dried spices for fresh ones.
- Keep your spices in airtight containers, stored in a cool, dark, and dry spot to preserve their strength.
Spice Reference Chart
Here's a handy chart to help you pair spices with their signature flavors and common uses in Haitian cuisine:
- Epis: Savory, garlicky, herbal – Used as a base for marinades and stews
- Thyme: Earthy, minty-pine – Perfect for stews and sauces
- Parsley: Fresh, peppery – Ideal for marinades and as a garnish
- Cloves: Warm, sweet-bitter – Found in meat dishes and pikliz
- Garlic: Pungent, savory – Essential for epis and marinades
- Scotch Bonnet: Fiery, fruity – Adds heat to hot sauces and stews
- Bell Peppers: Sweet to sharp – Common in epis and pikliz
- Green Onions: Mild, crisp – Great for soups and sauces
- Basil: Sweet, peppery – Used in epis and sauce ti-malice
- Bay Leaves: Subtle, herbal – Adds depth to soups and stews
- Allspice: Warm, complex – Key for marinades and soup joumou
- Nutmeg: Sweet, aromatic – Enhances stews and kremas
- Mustard Seeds: Sharp, nutty – Adds flavor to pikliz and marinades
- Salt & Black Pepper: The essential base – Used in nearly all dishes
- Cayenne: Hot, bright – Perfect for sauces and condiments
Use this guide to simplify your spice choices and create authentic Haitian dishes with confidence.
Conclusion
To bring Haitian flavors to life, start by perfecting your epis base, incorporate fresh herbs like thyme, parsley, and basil, and adjust the heat of Scotch Bonnets to your taste. Focus on these key steps: refine your epis blend, use fresh ingredients, carefully balance spice levels, and layer flavors as you cook. These 15 spices represent a rich culinary heritage - learning to use them honors and keeps Haitian food traditions alive.
