Bahamian Chicken

Friendly and fruity paprika is the first flavor that greets you when you taste our salt-free Bahamian Chicken seasoning blend. Inspired by the playful, breezy beach vibe of the Bahamas, this blend follows the mellow paprika flavor with the grounded nature of garlic and sweet onion, buoyed up by the graceful whirl of herbaceous thyme. The clean, pine-fueled burn of white pepper cleans off the palate and makes room for the heat of the sizzling scotch bonnet pepper to sparkle across the tongue, dropping hints of apple and cherry with the heat. This salt-free blend is mixed by hand in small batches in our facility, to guarantee that we are sending out the most consistent, freshest, product possible.

Also known as the Bahama Mama, the Martinique pepper, and the Jamaican Hot, the Scotch Bonnet is the Caribbean pepper of choice. This squat, plump, nubbly pepper was so named because of its resemblance to the Scottish hat, the tam o’shanter, which was itself named after the hero in a poem by Robert Burns. Originating in the Amazon’s western basin, this pepper was most likely transported by the Taino and Arawak people, who had a strong history of exploration by land and sea, along the Orinoco River in Venezuela and then outward to the Lesser Antilles and across the Caribbean. The Taino are credited with the cultivation of this fiery pepper and its establishment as a major component of Caribbean culture. They probably began trading this pepper (or a close ancestor) in approximately 900 CE, more than 500 years before Christopher Columbus came to the Americas.

Tips From Our Kitchen

Because this salt-free blend was designed with island life in mind, it works wonders with fresh seafood and tropical produce. Try it rubbed over grouper or red snapper and grilled. Mix with melted butter as a dip for crab or lobster. Mix in with potatoes or sweet potatoes and make a traditional pea and dumpling soup. Toss over plantains and roast, or sprinkle over pineapple for a spicy dessert. It makes a wonderful marinade with fresh lime juice; combine 3 tablespoons of Bahamian Chicken with 1 cup fresh squeezed lime juice (not from concentrate) and 2 tablespoons of olive oil. Marinate up to 3 lbs of chicken. Place it in a non-reactive bowl (stainless or stoneware is best; other materials can leach into the marinade because of the acidic lime juice), then let it marinate in the refrigerator for at least 4 hours and as much as 24 hours.

This salt-free blend is hand-blended from paprika, garlic, onion, thyme, white pepper and Scotch Bonnet flakes.

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