Each cuisine has its own distinctive combination of spices that gives it its signature flavor. The Dominican gastronomy is no different.

I once found yuca (cassava) in a visit to Denmark and decided to treat our family to the delicious arepitas de yuca. But lo and behold, the joy was short-lived because I could not find aniseed anywhere in the small town we were visiting. Despite my husband’s encouragement, and his insisting that he could not taste the difference, the arepitas were not the same without aniseed.


So, what’s in (or should be) in the Dominican cook’s pantry? Let’s see:




Bija (annatto, anato, achiote)
It’s used mostly for coloring foods and as a healthier, more natural substitute to tomato paste. I prefer using bija in pescado con coco. You can buy it powdered, or, as I prefer, do it yourself in your handy Dominican pilon.




Oregano
It is used for seasoning meats and stews. It’s essential in chivo liniero. Typically Dominicans prefer to buy sun-dried whole leaves and powder it during preparation. I am lucky I get mine imported straight from the Dominican oregano capital: Montecristi.




Malagueta (allspice)
This dry berry is used in the preparation of soups. Its nutty flavor enhances a good sopa boba.




Clavo (cloves)
This spicy-sweet ingredient is vital in the preparation of many Dominican desserts. Dominicans buy them whole and leave them in the dish. I may be alone on this, but I love biting a piece of clove when I eat my arroz con leche or my pan de batata.




Anís (aniseed)
As mentioned before it is mainly used in arepitas (yuca or cornmeal). It has a very distinctive flavor and I just cannot grasp the concept of a good arepita without a generous amount of aniseed.




Nuez Moscada (nutmeg)
Used in various desserts and beverages (such as chocolate de agua). Also added to Dominican espresso in some households.




Canela (cinnamon)
Like cloves, cinnamon is essential in preparing Dominican desserts. It is used in té de jengibre, habichuelas con dulces and other dishes. Buy them as sticks. A bit of powdered cinnamon also enhances a good dish of majarete.




Tomillo (thyme, ditén)
Used in the preparation of meats and legumes. In some households it gives habichuelas rojas guisadas its distinct taste.




Sal en grano (sea salt)
It is widely accepted that sea salt has a different taste than rock salt. Luckily for Dominicans sea salt is cheap and easily available here.

To see other dishes in which these spices are used, please visit our Recipe Section and search for that ingredient in the box that says Search this Section.

We'll follow up on this subject in a next installment.