Curry-like spicing was brought to the Caribbean both by Indians introduced to work sugar plantations and by British colonizers. Allspice is native to the region and it's the focal point of this curry along with Ginger and Habanero chilies for a fruity heat. Caribbean Curry has an affinity for seafood but is equally good with chicken, beef, and "mountain chicken" (a huge Caribbean toad). Also contains Turmeric, Tellicherry Black Pepper, Cumin, Coriander, Cardamom, Nutmeg, and Cassia. This blend is salt free.
