Spices from Guadeloupe
Guadeloupe, the jewel of the Caribbean, is renowned for its rich and spicy Creole cuisine, reflecting a unique cultural mix. Local spices play a central role, giving dishes unparalleled flavors and a distinctive aromatic depth. This article invites you to discover the island's iconic spices, their traditional uses, their virtues, and the must-see places to fully appreciate them.
Sector and location
Spices from Guadeloupe are omnipresent in the local cuisine, from lively markets to home kitchens. The markets of Pointe-à-Pitre, Sainte-Anne, and Basse-Terre are prime spots to discover the diversity and richness of Guadeloupean spices. These markets offer a unique sensory experience, where the enchanting aromas of spices blend with the vibrant colors of the stalls.
What are the most commonly used spices in Guadeloupe ?
West Indian bay leaf (Pimenta racemosa)
Known locally as bois d’Inde and internationally as "allspice", this is a staple in Guadeloupean cooking. Its leaves and berries are used to flavor marinades, stews, and broths. Introduced to the Caribbean in the 17th century, bois d’Inde is valued for its complex aroma that evokes cinnamon, nutmeg, and clove. It has antioxidant and anti-inflammatory properties, contributing to overall well-being.
West Indian chili pepper (Capsicum chinense)
Small in size but fiery in flavor, the West Indian chili is one of the most iconic spices in Guadeloupean cuisine. Used fresh or in sauces, it brings intense heat to dishes like colombo or boudin créole. Originally from South America, it was introduced to the Caribbean by early colonizers. Rich in capsaicin, it aids digestion and has pain-relieving properties.
Annatto (Bixa orellana)
Known locally as roucou, annatto is a spice made from the seeds of the annatto tree. Primarily used for its ability to color food with a reddish-orange hue, it is essential in dishes like the famous poulet boucané (smoked chicken). Native to tropical America, annatto is also valued for its antioxidant properties and high carotenoid content, which supports eye health.
Colombo
Colombo is a spice blend inspired by Indian curry, introduced to Guadeloupe by Indian indentured workers in the 19th century. Made from turmeric, coriander, cumin, fenugreek, and mustard seeds, it is used to season meats, fish, and vegetables. Its golden-yellow color and subtle aroma make it a key ingredient in Creole cooking. Thanks to turmeric and cumin, colombo also has anti-inflammatory and digestive benefits.
Cinnamon (Cinnamomum verum)
Cinnamon, a sweet and fragrant spice, is widely used in Guadeloupean desserts such as coconut flan and pain doux (sweet bread). Introduced by European colonists, it is appreciated for enhancing sweet flavors. Cinnamon is known for its antioxidant properties and its ability to help regulate blood sugar.
Vanilla (Vanilla planifolia)
Guadeloupean vanilla, cultivated mainly in Sainte-Rose, is renowned for its exceptional quality. Used in a variety of desserts and drinks, it brings an incomparable aromatic sweetness. Vanilla has soothing and antidepressant properties, contributing to general well-being.
Our tips for tasting
To fully enjoy Guadeloupean spices, it’s best to use them fresh or freshly ground to preserve their aromas and beneficial properties. Add them gradually to your dishes to balance the flavors without overwhelming the recipe. For example, West Indian chili pepper should be used sparingly due to its intense heat. Colombo, on the other hand, can be added at the beginning of cooking to allow the flavors to fully develop.
Tasting spots at the spice market
Inaugurated in 1874, Saint-Antoine Market is a testament to the popularity of metal architecture at the end of the 19th century. The open market hall, renovated in 2006, hosts a wide array of stalls offering an impressive variety of spices, fruits, vegetables, and local crafts. The doudous—vendors dressed in wide skirts and madras headwraps—greet visitors with affectionate expressions like “chéri” and “doudou,” adding an authentic touch to the experience.
The spice market of Pointe-à-Pitre, located in the heart of the city, is a true institution of Guadeloupean culture. This colorful and lively space is filled with stalls overflowing with local spices such as bois d’Inde, cinnamon, annatto, and vanilla, alongside tropical fruits, légumes pays (local vegetables), and artisanal goods. Under the charming historic metal roof, the doudous, dressed in traditional madras outfits, offer warm welcomes and enthusiastically share their expertise. The market’s unique atmosphere is a burst of color, enchanting aromas, and rich flavors—offering visitors a full immersion into the authenticity and vibrancy of Creole culture.
The spice market is open from Monday to Saturday, from 6 a.m. to 2 p.m.
Frequently asked questions
Which spices are specific to Guadeloupe? Bois d’Inde, annatto (roucou), and West Indian chili pepper are iconic spices in Guadeloupean cuisine.
How is colombo used in Guadeloupean cooking? Colombo is a spice blend mainly used to marinate and cook meats like chicken, pork, or goat. It gives dishes a unique flavor and a golden-yellow color.
Where can you buy local spices in Guadeloupe? The markets of Sainte-Anne, La Darse (in Pointe-à-Pitre), Le Moule, and Saint-Claude are well known for selling high-quality local spices.
What are the medicinal properties of Guadeloupean spices? Some spices, like bois d’Inde, have antioxidant and anti-inflammatory properties, contributing to overall health and well-being.