Ingredients

Influenced by the cuisines of Europe, Africa, Asia, and South America, Caribbean fare is a virtual melting pot of vibrant flavors. While originally occupied by native Indians, colonization first by Spain, then France, introduced cooking techniques and ingredients from around the world. Subsequent occupation by a variety of foreigners provided further complexity to a continually evolving cuisine. What follows are the characteristic flavorings that transform average meals into memorable island fare. Most staples are widely available, if not already in your pantry.

Berries

Clockwise from top right: Blackberries, red raspberries, strawberries, blueberries, golden raspberries Menus are ripe with dishes featuring fresh berries. No wonder.

Stone Fruits

Clockwise from top right: Cherry, nectarine, peach (center), plum, apricot From the elegant white peach to the irresistible Bing cherry, the diversity—and appeal—of sto

Clams

Clams are a diverse group of bivalve mollusks found in coastal salt waters worldwide. Species and nomenclature vary, but generally speaking, clams are classified as either hard-shell or soft-shell. The habitat of hard-shell clams is intertidal or subtidal bays from Canada to the Gulf of Mexico; most of the U.S. harvest takes place between Cape Cod and New Jersey. Hard-shells are also farm-raised from Massachusetts to Florida. The smallest hard-shells are known as littlenecks, measuring 1-2 in. across and graded 450-600 live clams per 60-lb. bushel.

Lemon Verbena

Until recently, lemon verbena—the prized European tea herb —has been a relative stranger to the American table. However, an increasing number of chefs are beginning to explore the versatility of this herb, charmed by its floral fragrance and distinctive lemon taste. With a tang unlike other lemon-based plants such as lemon balm, lemon thyme, or lemongrass, verbena's herbaceous flavor can delicately perfume fish or add an interesting note to a quivering crème brûlée.

Corn, part 2

A freshly-picked ear of sweet corn, steaming hot and dripping with butter, is as much a symbol of American cuisine as it is the ultimate summer food. When it comes to varieties, yellow corn tends to have larger, kernels that offer a deeper corn flavor, while white kernels are smaller and sweeter. The hybrid butter-and-sugar corn (also called peaches and cream) produces ears speckled with yellow and white kernels. Although corn on the cob is available year round, the peak season is May through September.

Cooking Oil

Left to right: Canola, peanut, sesame, olive, extravirgin olive For an ingredient that is defined by a lot of rather dull scientific language, oil can be an exciting subject.

Fennel

Shoots & Sprouts

Clockwise from top right: Alfalfa, snow pea shoots, popcorn shoots, peppercress, mung bean, garlic & clover, radish Tender and fresh tasting, the sprouts a

Sesame

Left to right: hulled white, unhulled, black They’re perhaps most familiar scattered across hamburger buns, breads, bagels and breadsticks.

Baking Powder and Baking Soda

Baking Powder and Baking Soda When it comes to baking, there is an alchemy upon which success is dependent.

Curry

Left to right: Red, green and yellow curry Curry pastes have about as many permutations as they do ingredients.

Ingredients

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