Taste the Story: Herbs, Spices, and Shared Love
A Fusion of Flavours
Herbs honour Italian roots — simple, fragrant, familiar. Spices celebrate Caribbean heritage — bold, vibrant, full of life. Together, they tell a story of love and the joy of sharing cultures through food.
Basil
In Sicilian cooking, we use basil all the time — especially with tomatoes, on pizza, in pasta sauces, and of course, in fresh pesto. It’s a true Mediterranean favourite. In Caribbean cuisine, basil isn’t really a traditional herb.
Thyme
In Caribbean cooking, thyme is everywhere — it goes into stews, soups, rice, and jerk marinades. It adds such a deep, earthy flavour. Many of the amazing dishes that Claudette and Diana (Tony’s sisters) cook for our Sunday meals usually include thyme. We also use thyme in Sicily, but more lightly
Pimento
Allspice, known as pimento across the Caribbean, is a cornerstone of Caribbean cuisine. It’s especially essential in jerk seasoning and spice blends, giving a warm, clove-like aroma. It’s not something we typically use in Sicilian cooking.
Oregano
We love oregano in Sicily — you’ll find it sprinkled on pizza, mixed into sauces, and even in fresh salads. In the Caribbean, it’s not really part of the traditional flavour profile.
Scotch Bonnet Pepper
This is the Caribbean’s signature chilli — fruity, fiery, and full of character. It’s what gives jerk its kick. (A little known fact: the heat is in the seeds and membrane, the red ‘fruit’ is not hot). It’s not something we normally use in Sicilian dishes.
Mint
Mint is popular in the Caribbean — especially in teas, drinks like sorrel, and desserts. In Sicily, we love it in fresh summer dishes, with aubergine, or in salads and Antonella loves Uncle Peppe Ammogghiu, which is a pesto made with mint.
Curry
Curry plays a significant role in Caribbean cuisine — think curry goat, chicken, or vegetables. It’s warm, spicy, and comforting. One of Antonella’s favourite dishes that Tony cooks for her and the twins (Theo and Tiana) is curry goat. We don’t traditionally use curry in Sicilian cooking.
Nutmeg
Nutmeg is often used in Caribbean drinks, porridges, and desserts — it adds a rich, warm touch. In Sicilian cuisine, nutmeg is not a very common ingredient, but it can be found in some preparations, such as béchamel, mashed potatoes and some meat-based recipes.
Saffron
In Sicily, saffron is a treasure — you’ll taste it in arancine, pasta, and fish stews. It gives dishes a golden colour and a deep aroma. It’s not something typically used in Caribbean cooking.
Rosemary
We love rosemary in Sicily — it’s great with roasted meats, potatoes, and even bread. It’s not commonly used in Caribbean cooking. In England, Antonella and Tony have a massive rosemary plant that they planted at the beginning of their relationship.
Sage
Sage isn’t common in Caribbean cooking. In Italy, it’s used with meat or melted butter and cheese. It’s popular in dishes like gnocchi con burro e salvia, though not everywhere. Carola — Antonella’s best friend for 35 years — loves using it all the time.
Bay Leaves
We use bay leaves in Sicily to flavour sauces, stews, and broths — they add a subtle, aromatic depth. You’ll also find them in Caribbean soups, though not as frequently.
Wild Fennel
Wild fennel is beloved in Sicily, used to flavour sausages, fish, breads, and pasta sauces with its fresh, sweet, anise-like aroma. In Caribbean cooking, it’s not traditional. Antonella’s dad often picks and patiently cleans a big bunch, then gives it to her mum to make something amazing.
Turmeric
Turmeric is used across the Caribbean, especially in curry powders and natural health remedies. It adds colour and earthy flavour to many dishes. In Sicily, turmeric isn’t part of the traditional spice palette.
Parsley
Parsley is everywhere in Sicilian cooking — we use it fresh on seafood, pasta, and in sauces. In the Caribbean, parsley shows up occasionally, but it’s not a key ingredient.
Cinnamon
Cinnamon is loved across the Caribbean — used in porridges, festive drinks like sorrel and rum punch, stews and in the delicious rum cake Claudette Hart made for Tony and Antonella. This is one of Antonella’s favourite cakes. It’s one of Antonella’s favourite spices. Her bridesmaid Sherie, who sadly couldn’t be here tonight as she’s just had a baby, always brings the best cinnamon from Grenada. In Sicily, it’s used in both sweet and savoury dishes. One special cake is Pasta Vergine (or Pasticciotto), made with ricotta in the mix and a smooth, custard-like centre — Aunty Franca’s version is unforgettable..
Ginger
Ginger is used all over the Caribbean — not just in drinks, teas and cakes, but also in savoury cooking. You’ll find it in sauces, curries, and marinades, adding a zesty warmth to dishes. In Sicily, ginger isn’t part of our traditional cooking, though it's sometimes used in modern or fusion dishes. This is another of Antonella's favourites; she makes herbal teas with it and even created an Italian-Caribbean fusion by making lemon granita with ginger and mint, which Uncle Peppe really liked.
Location
Alcamo is located in the province of Trapani in the region of Sicily, Italy. It sits in the northwest part of Sicily, near the Tyrrhenian Sea coast.
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