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Turmeric has been in the top echelon of the ‘trending foods’ chart for the past five years and is still one of the most sought-after ingredients by health-conscious consumers.

The “golden spice” has been used for centuries in traditional and herbal medicine, as well as Indian and Asian cuisine, but its global popularity has risen in recent times because of its proven health benefits as a so-called ‘nutraceutical’.

Public interest in the spice’s ability to ease inflammation, improve liver function, relieve chronic pain, and aid in digestion, has led to it being sought-after as a supplement and in a range of food products.

Turmeric and its main active ingredient, curcumin, can now be found as an added ingredient in several items on supermarket shelves such as sauces, smoothies, soups, teas, salad dressings, and even packaged goods like cereal. It can also be used as part of a rub for meat or fish and its distinctive yellowy, orange colour adds vibrancy to cheese, mustard, and dried seasonings, without affecting the taste.

Turmeric’s emergence as a ‘food to watch’ started when Google Trends data recorded a 300% increase in searches for it between February 2012 and February 2016. This led to the spice being listed as the number one food trend in the search giant’s ‘Food Trends 2016: U.S’ report along with other foods which are also still garnering attention including jackfruit, cauliflower rice, and sourdough bread.

Since 2016, turmeric has been consistently mentioned in the ‘trending food’ conversation and that is not expected to end anytime soon. In fact, research by the CBI dated January 2022 found that “worldwide and also in Europe, the consumption of curcuma longa (aka turmeric) is forecast to increase by more than 10% per year in the next five years.”

The CBI added: “The trend of healthier diets is likely to remain the leading driver of food market developments in the next decades. This trend will positively impact demand for spices such as curcuma longa.”

Sourcing turmeric in its purest form is one way to make sure you stay ahead of the curve when it comes to demand. The spice is grown in various parts of the world, including the Caribbean, and is most potent when it is fresh and uncultivated.

Belizean-based company called Naledo has a head start in this regard as it was the world’s first manufacturer of wildcrafted, whole root ‘Truly Turmeric’ paste.

Founded by mother and daughter Umeeda and Nareena Switlo in 2016, Naledo is a social enterprise that works directly with over 300 small-scale growers based in Toledo, Belize to create a product that is sustainably produced from the forest to the table with minimal impact on the environment.

Naledo has won widespread recognition and awards for its 100% natural turmeric products, which also include fresh juices and even a skincare line. It has also earned admiration for its commitment to pay its farmers six times more than the fair-trade price for their produce.

The company will be taking part in the upcoming Speciality & Fine Food Fair from September 5th-6th 2022 at Olympia, London as part of the ‘Absolutely Caribbean’ pavilion comprising of small businesses supported by the Caribbean Export Development Agency and the European Union.

At the event, Naledo will showcase its flagship ‘Truly Turmeric’ product which comes in four sizes and two flavours – original and black pepper. The ingredients list for the original flavour is whole root turmeric, cold pressed coconut oil, fresh lime juice, and sea salt. Black pepper cultivated in Belizean forests is added to the black pepper range.

The variety of turmeric grown by Naledo’s team is called Allepey and it has the strongest colour and deepest flavour of all turmeric types. Allepey normally has around 5% curcuminoids but Naledo’s turmeric has 7.6% curcuminoids, according to the company’s website.

Naledo’s ‘Truly Turmeric’ paste is currently sold in over 1,000 retailers in Canada, America, UK, and Europe and online.

The taste, flavour, and story behind Naledo have made it stand out from the crowded turmeric market which has been further propelled by the COVID-19 pandemic.

Since the global health crisis took hold in February and March 2020, Google Trends data has highlighted a 670% increase in worldwide searches for “food” and “immune system”. And the global nutraceuticals industry is predicted to be worth $722 billion (US) by 2027 with sales in the immune boosting foods and beverages segment expected to surpass $17 billion (US) by 2025. 

The public’s interest in turmeric and its health benefits is therefore not likely to wane anytime soon, so it seems likely that this ‘trend’ might turn into more than just a passing phase.

Natural products and ingredients were in high demand before the COVID-19 global health crisis, but the pandemic has added impetus to the market with consumers looking for healthy items that are also as pure as possible.

Research shows that the global natural food and drinks market was valued at $120 million in 2020, and is projected to reach $361 million by 2031, a compound average growth rate of 11.44% from 2022 to 2031.

The word ‘natural’ has several connotations, but according to a global study conducted by Ipsos in 2018, the three most common associations which consumers make when they see the term on labels are:

1.            Healthy.

2.            No artificial ingredients.

3.            100% from nature.

Consumers expect natural products to be good for them, minimally processed, and free of artificial colours, sweeteners, flavours, and additives.

Considering the continued push for healthy and natural products is likely to only get stronger, food distributors are always searching for partners who can supply food and drink that tastes and looks good and, as a bonus, are cultivated with an environmentally friendly approach.

In addition, if the supplier has an impactful story to go along with their offering, this element also enhances the marketability of the product, and convinces consumers that what they are eating or drinking is not only beneficial to them, but also of benefit to the people producing it.

In the Caribbean, local producers regularly use indigenous fruits, herbs, and spices in handmade skincare and haircare items, as well as food and drink.

Caribbean ‘superfoods’ are combined with handed down, generational recipes to make jellies, teas, sauces, and jams etc that are bursting with flavour and accompanied by a background and history that cannot be copied or replicated.

St Kitts-based company, Sugar Town Organics, is a shining example of a micro enterprise that combines the Caribbean’s natural bounty with sustainable practices and a powerful origin story.

Established by female entrepreneur Anastasha Elliott, the idea for the botanical business came about when her mother Myrtrice was diagnosed with cervical cancer.

Mrytrice was told that she had just four months to live but she decided to fight the illness using a holistic approach. She transformed her eating and lifestyle habits and was declared cancer-free shortly afterwards.

Anastasha saw how her mother used the power of nature to help her recovery, and wanted to share what the family had learned, along with what generations before had already taught them through traditional recipes for soaps, shampoos, oils, sauces, and butters.

Flauriel was established under the ‘Sugar Town Organics’ umbrella as a vegan food brand which pays tribute to Caribbean agriculture and ancestorial practices.

Anastasha harvests a vast majority of the fruits in her products, along with medicinal herbs and spices, from a mini farm in the backyard of her home, and she also works with local, organic farmers in her country and across the region to source a wider variety of raw materials.

Anastasha’s degree in culinary arts enables her to formulate dairy-free and sodium-free jellies, wines, teas, jams, cheeses, sauces, and syrups which are nutrient dense and have a long shelf life. Some of the ingredients used in Flauriel’s products include coconut, hibiscus, mango, sorrel, soursop, avocado, guava, and ginger.

Every single product is methodically handcrafted by Anastasha and her small team using long-held extraction, blending, mixing, and infusion techniques.

Speaking about starting her brand, Anastasha said: “I looked at how, in the Caribbean, we use food to maintain our health, beauty and families, and to heal from disease. Our brands are therefore very food centric, and very Caribbean, of course with cultural influences that both affected the Caribbean and play a role in the geographical origin of my family.”

Flauriel’s full range of offerings will be available at the upcoming Speciality & Fine Food Fair from September 5th-6th 2022 at Olympia, London. Anastasha will be part of a group of the Absolutely Caribbean pavilion comprising of small business owners supported by the Caribbean Export Development Agency and the European Union.

The Fair showcases emerging and established brands within the artisan, fine food and drink industry and is a treasure trove for innovative and inspiring products as well as emerging trends.

Flauriel’s range will fit right in with over 700 other food and drink suppliers from around the world who are at the forefront of some of the world’s major food trends. But the background story of Anastasha’s company, along with Flauriel’s unique use of flavourful Caribbean-grown fruits, herbs, and spices, will make her products different from everyone else.

Hot sauce (also known as pepper sauce) is a staple in restaurants and homes across the Caribbean – as essential as ketchup or brown sauce to British households, or barbeque sauce and mayonnaise to Americans.

Caribbean hot sauce goes with almost everything and there are several brands in the region that have taken this product to new heights and are now exporting it to eager international customers.

A growing appetite for innovative and bold flavours has led to a steady year-round interest in hot, spicy, and peppery sauces especially from younger consumers around the world.

In fact, at the recently held 66th Summer Fancy Food Show which is hosted by the American-based Specialty Food Association (SFA), a Trendspotter Panel labelled peppers a top trend for 2022 with peppers and traditional pepper sauces and condiments from around the world continuing to be prominent.

Research by the Imarc Group has projected the global hot sauce market will reach $6.4 billion (US) by 2027, with a compound annual growth rate of 5.4% (2022-2027).

In the UK alone, the Caribbean sauces and condiments market grew by 16.8% between 2019 and 2020 to be worth £1.12bn, according to Caribbean Export’s ‘Absolutely Caribbean’ report. The same report (quoting Euromonitor) found this demand for hot sauces continuing all over Europe with German, Spanish, and Dutch consumers also looking for similar products with a tangy bite.

The Caribbean is well known for its linkages to hot sauce as a long-time producer and exporter of fresh peppers.

Scotch Bonnet was originally cultivated by the Taino Indians and is now the Caribbean’s primary commercial pepper variety after going through a process of repeated refinement based on elements such as flavour, pungency, aroma, yield and disease and pest tolerance.

With a rating of 100,000-350,000 Scoville heat units, the scotch bonnet can be up to 40 times hotter than a typical jalapeño pepper. It has high levels of capsaicin, along with most B vitamins, vitamin A, vitamin C, vitamin K, copper, magnesium, iron, and potassium and has been touted as beneficial for pain relief, arthritis, congestion and even to combat migraines.

Many of the Caribbean’s small to medium-sized pepper sauce producers have been selling their hot sauces to the discerning local market for many years. In some cases, these manufacturers utilise highly prized, secret formulas that have been handed down from generation to generation.

Recipes traditionally feature Scotch Bonnet or Habanero peppers, salt, garlic, spices, mustard, and vinegar, along with various other additions.

Producers also take full advantage of the Caribbean’s tropical climate, which is ideal for growing the indigenous main ingredient, to experiment with other flavours which complement Scotch Bonnet peppers such as guava, pineapple, coconut, papaya, and mango.

‘Old Duppy’ pepper sauce is produced in Barbados by creator and chef Nick Bynoe. It’s a relatively new kind on the block when it comes to Caribbean pepper sauce brands but has already attracted attention because of its wide array of options which appeal to genuine heat lovers and those with slightly milder tastes. It is also small batch, organic, and free of preservatives.

“We wanted to bring something bold and innovative to the market which represented authentic Barbadian and Caribbean flavours. Sourcing ingredients from local farmers and producers, we enhance our sauces with real wood smoked peppers to provide a truly unique experience. We are burning with excitement to showcase our brand and hauntingly flavourful sauces to the UK market” shared Bynoe.

Old Duppy uses real wood smoked peppers as a base and then adds locally grown fresh fruits, herbs, and spices to elevate the flavour profile. From very mild to very hot, five pepper sauces form the permanent lineup – Zesty Jalapeno, Fiery Pineapple, Pepper Punch, The Traditional, and Fyahpooch, with the fan favourite, Mango Fever, released seasonally every summer.

Other products available under the ‘Old Duppy’ brand name include Tamarind Sauce, BBQ Sauce, Vex Vinegar, a Bajan Ganoush dip, and Chili Oil.

Old Duppy will be on show at the Speciality & Fine Food Fair from September 5th-6th 2022 at Olympia, London as part of the Absolutely Caribbean pavilion, a group of micro enterprises supported by the European Union and the Caribbean Export Development Agency, a regional trade and investment promotion organisation.

Attendees will get to sample the various hot sauces and see why Old Duppy has become so popular with locals and tourists looking for an authentic taste of the Caribbean.

Authenticity and originality are qualities that consumers admire and, along with the essence of a product, contribute to the long-term success and appeal of a brand.

Old Duppy has these attributes and more and that’s why many people are attracted to its versions of Caribbean pepper sauce.

‘Bold, impactful, fresh, diverse, colourful, hot, and spicy’ are just some of the words you could use to describe Caribbean cuisine, which is gaining international fans via supermarkets and street stalls and is also increasingly impacting the high-end restaurant scene.

Caribbean food has been on the cusp of worldwide recognition for a while and was recently identified as one of the top trends to watch in 2022 by the National Restaurant Association.

The highly respected annual hospitality trends report for 2022 from consulting firm af&co. and communications specialist Carbonate, went even further in labelling Caribbean cooking its ‘cuisine of the year’.

Now in its 14th year, the annual report (‘Through the Looking Glass: Finding Your Way in a New Era of Hospitality’) seeks to identify the trends and practices that will shape the hospitality industry in 2022 by identifying key influences in food, beverage, sustainability, and other areas.

The report stated: “Caribbean Cooking is Hot! – and we’re not talking about the chilis. Caribbean cuisine is taking the stage as chefs explore the diverse range of flavours, ingredients, and culinary influences of this region. “Caribbean” is a catch-all term for the islands of the West Indies and the Caribbean Sea, as well as coastal countries like Belize and Guyana. The area encompasses a melange of culinary traditions including African, Creole, Cajun, European, Latin American, and more.”

The Caribbean’s diversity is one of its strengths and the beauty of its appeal is that it draws from a wide range of backgrounds. Africa predominantly influences the combination of staple ingredients, India and Latin America bring the spice and tang, and Europe adds a touch of flair.

The history and heritage behind Caribbean cuisine is exciting and unique and adds to its appeal.
Another major aspect which makes Caribbean food so popular is the seasoning. Caribbean seasoning is the region’s ‘secret weapon’. It can be found on seafood, vegetables, or meat and has a special culinary twist from every island. In Jamaica, jerk seasoning is the go-to, while others simply call their blend ‘green seasoning’.

Most seasoning recipes contain garlic, onions, celery, green onions, scotch bonnet peppers, and herbs like thyme, marjoram, rosemary, or tarragon.

The exact combination of necessary herbs and spices in various Caribbean seasonings is usually classified information, contained in a memory muscle that has been passed down from generation to generation for decades. But whichever herbs and spices are used, in whatever quantities, and for however long they are left to marinade together, they all bring out the best in whatever food they accompany.

In St Vincent and the Grenadines, Pringa’s seasoning is a well-respected and long-established brand, known for using all natural herbs and spices along with seasonal fruits, and with no preservatives or unnecessary additives.

The business has been operating since 1997, after starting production from a small shop within the community. Pringa’s herbs are grown by local farmers and shortly after being freshly picked are transported to the nearby processing plant for bottling.

Pringa’s ‘Natural Flavour’ line of products consists of pepper sauces, green seasonings, jellies, and chips and its entire range will be on show at the Speciality and Fine Food which is taking place at Olympia in London on 5-6 September 2022.

Pringa’s is part of an ‘Absolutely Caribbean’ delegation of small Caribbean producers who are being supported by the Caribbean Export Development Agency and the European Union. Each company manufacturers food items that are healthy, well-balanced, natural, and flavourful.

The COVID-19 pandemic encouraged consumers to take a close look at the source of the foods they consume. Even though the worst of the pandemic seems to be over, many are still focused on eating products which are as healthy and authentic as possible, but they are also increasingly willing to explore new tastes, flavours, and foods again.

Most Caribbean recipes can be easily recreated at home, especially once you have a trusted brand of seasoning close to hand. But distributors, retailers, and restauranteurs can also capitalise on demand by finding a reliable Caribbean-based seasoning producer.

Caribbean food has continuously evolved but still has plenty of opportunity for growth so, unlike some other markets, Caribbean cuisine has space to move into and lots of new palettes to convert.