Virgin island Spice (West Indies)
1 teaspoon whole celery seeds
1? teaspoons crushed cloves
1 ? teaspoons garlic powder or granules
? teaspoon ground or crushed mace
? teaspoon grated or ground nutmeg
2 teaspoons crushed dried parsley
2 teaspoons ground black pepper
? teaspoon roughly ground sea salt.
Thoroughly combine the ingredients and use
immediately. Excess mixture can be stored in
an airtight container for up to 3 months. A
natural partner to any dish featuring tomato
sauce or juice, or to vegetable juices prepared
in a blender or juice extractor. It is an excellent
seasoning for meat and is often used instead of
salt and pepper in salad dressings. Also good
with cheese and egg dishes. The mixture could
also be used as the seasoning for a barbecue
marinade.

Caribbean Stuffed Crab (uses Virgin Island
Spice)
12 oz crabmeat
3 oz fresh white breadcrumbs
2 tablespoons coconut milk
1 fresh green chili, seeded and finely chopped
3 tablespoons finely chopped chives
2 tablespoons finely chopped fresh parsley
2 garlic cloves, peeled, crushed and finely
chopped
1 tablespoon fresh lime or lemon juice
1/w teaspoon Virgin Island
2 tablespoons dark rum
1 oz butter
To Garnish: lime wedges; sprigs of fresh
rosemary or parsley.
Mash the crabmeat in a bowl with a
fork. Add 2 oz breadcrumbs, the coconut milk,
chilis, chives, parsley, garlic, lime juice, spice
and rum. Stir very thoroughly to mix. Spoon
the mixture into a trimmed and cleaned crab
shell or ovenproof dish. Sprinkle the remaining
breadcrumbs on top and dot with the butter.
Bake in a preheated moderate oven until lightly
browned on top. Garnish with lime wedges and
sprigs of rosemary and serve at once.

Carrot and Turnip Soup with Cloves and
Cardamom
2 Tbsp corn oil
2-3 large shallots, peeled and thinly sliced
5-6 small carrots, peeled and thinly sliced
5-6 small turnips peeled and thinly sliced
? tsp ground cardamom
? tsp ground cloves
3 cups chicken stock
1 Tbsp long-grain brown rice
2 cups buttermilk
few drops of hot pepper sauce
Heat oil in a heavy 4-quart casserole.
Add shallots, and saut for 1 to 2 minutes, or
until wilted, stirring constantly. Add carrots
and turnips, and cook, stirring, for 5 minutes.
Stir in spices, chicken stock, and rice. Bring to
a boil, lower heat, cover, and simmer for 25
minutes. Puree in batches in a blender or food
processor until very smooth. Chill slightly,
then add buttermilk. Chill again to blend
flavors. Just before serving, add hot pepper
sauce and sprinkle additional cloves and
cardamom on top. Serve cold. (The Herb &
Spice Cookbook)

Clove-Scented Onion Soup
? cup unsalted butter
2 Tbsp extra-virgin olive oil
3 lb Spanish onions, peeled and thinly sliced
6 cups beef broth
3 Tbsp golden seedless raisins
1/1/2 tsp sweet paprika
? tsp ground mace
8 whole cloves
salt and freshly ground black pepper, to taste
4 large egg yolks, lightly beaten
? cup dry Madeira wine
Heat the butter and olive oil in a soup
pot over medium heat. Add the onions and
cook, stirring occasionally, for about 20
minutes, or until the onions are wilted and
golden. Add the broth, raisins, paprika, mace,
and cloves. Raise the heat to high and bring to
a boil. Lower the heat, partially cover, and
simmer for 30 minutes. Season with salt and
pepper. Stir ? cup of the soup into the egg
yolks. Add the yolk mixture to the pot and
cook, stirring, for about 4 minutes, or until
slightly thickened. Add the Madeira, stir once
more, and serve. (Adriana s Spice Caravan)

Sweet and Sour Red Cabbage with Cloves
and Allspice
1 head of red cabbage
? cup butter
1 medium-size onion, peeled and chopped
(about 2/3 cup)
? tsp black pepper
2 Tbsp honey or more to taste
2 Tbsp red wine vinegar
? cup water, or more as needed
2 large tart green apples, peeled, cored, and
sliced
? tsp ground allspice
1/8 tsp ground cloves
1 Tbsp lemon juice (optional)
Cut cabbage into quarters lengthwise.
Cut out and discard the touch ribs and the core.
Coarsely shred cabbage in a food processor.
There should be 5-6 cups. Melt butter in a
heavy 4- or 5-quart Dutch oven (either stainless
steel or enameled cast iron) with a tight lid
Add onions and pepper, and saut , stirring
constantly, for 2 minutes. Add cabbage, honey,
vinegar, and ? cup of the water. Stir well,
cover pot, and cook over low heat for 10
minutes. Stir in sliced apples and spices, and
continue to simmer, covered, for 1 hour, or
until apples have dissolved into cabbage. Add
more water if cabbage seems dry. Taste, and
add either lemon juice or honey to adjust the
sweet-sour flavor. (The Herb & Spice
Cookbook A Seasoning Celebration)

Malabar Rice
2 cups long grain rice
5 in cinnamon stick
4 cups water
8 cloves
2 Tbsp vegetable oil or clarified butter
1 tsp cumin seeds
1 large onion, chopped
12 black peppercorns
8 green cardamoms
2 tsp salt
Wash the rice and leave to soak for 30 minutes
in the water. Heat the oil in a heavy pan and
fry the onion until golden. Bruise the
cardamoms lightly and break the cinnamon into
three. Add them to the onion with the cloves,
cumin and peppercorns. Fry gently for about
30 seconds until the spices are slightly puffed
and brown. Drain the rice, reserve the water
and put the rice into the pan. Fry for about 3
minutes until the rice becomes translucent, then
add the water and salt. Stir frequently and bring
to the boil. Reduce the heat to very low. Cover
the pan and simmer for 20 minutes or until all
the water is absorbed. The surface of the rice
will be covered with tiny holes. Turn off the
heat, replace the lid and leave the rice to steam
for another 10 minutes. When ready to serve,
turn out the rice on to a warmed platter with a
wooden fork, fluffing it as you do so. (The
Complete Book of Spices)

Pickled Peach Slices
4 lb peaches
15 oz white wine vinegar
5 dried red chilies
1 teaspoon cloves
1 teaspoon allspice berries
4 inch cinnamon stick
1 ? lb demerara or coarse sugar.
Scald, stone and slice the peaches. Put the
vinegar into the pan with the remaining
ingredients. Stir on a low heat to dissolve the
sugar. Bring the vinegar to the boil. Cover and
simmer for 15 minutes. Put in the peaches and
simmer, uncovered, for 2 minutes. Lift out the
peaches with a perforated spoon and put them
into warm preserving jars. Boil the vinegar
for5 10 minutes to thicken it. Remove the
cinnamon stick. Pour the vinegar over the
peach slices, allowing an equal amount of
spices into each jar. Cover immediately.
Leave for three weeks before opening. Fills
three 1 lb jars. (A Book of Herbs & Spices)

Lemon and Clove Cake
? cup butter
1/3 cup demarara sugar
2 eggs
1? cups fine whole wheat flour
1 tsp baking powder
juice and grated rind of 1 lemon
? tsp cloves, powdered
2 Tbsp lemon curd
2 Tbsp granulated sugar
Preheat oven to 350 F. Cream the butter and
sugar. Beat the eggs together. Sift the flour
and baking powder together and mix. Add the
beaten egg and lemon rind, mix gradually into
the creamed butter and sugar. Sprinkle the
cloves in. Add the lemon curd and mix
thoroughly. Put the mixture into a greased and
floured loaf tin and bake in the oven for an
hour. Dissolve the sugar in the lemon juice and
pour it over the cake when you remove the cake
from the oven. Take the cake out of the tin
when it is cool. (Creative Cooking with
Spices)