Haitian food is among the most flavourful in the Caribbean. Its secret isn't a rare spice: it's a mix of vegetables, herbs and chili found in almost all its sauces. Here are the ingredients to know.
The base: Haitian epis
Epis is a green (or red) seasoning base made from blended fresh herbs and vegetables. It's used to marinate meat and to season rice, stews and soups. Its typical ingredients:
- Garlic: the main ingredient, in large amounts.
- Peppers, green and red, for sweetness and colour.
- Onions and leeks, for depth.
- Parsley and other fresh herbs.
- Habanero (called piment bouc in Haiti): a fruity heat.
- Vinegar or lemon juice, which preserve the epis and tenderize meat.
- Spices: ginger, turmeric, cloves depending on the family recipe.
A real example: what's in our epis
Our Tutipis contains canola oil, garlic, leeks, green peppers, onions, vinegar, salt, red peppers, spices, ginger, green habanero, granulated garlic and turmeric.
Our Chilipis focuses on red peppers, parsley, garlic, red onions, red habanero, lemon juice, ginger and turmeric, for a spicier, tangier taste.
Haitian hot sauces
Haitian hot sauces often start from the same trio: chili, garlic, vinegar. The chili changes everything: habanero gives a round, fruity heat, while jalapeño gives a greener, fresher note. Taste the difference with our Cheta and Ti Manman duo, or turn it up with Volkan.
What about pikliz?
Pikliz is a condiment of cabbage, carrots and chili pickled in vinegar. It's served with griot and bananes pesées. To cook these Haitian classics at home, check out the cookbook Le Goût des Caraïbes by Émilie Cuizine.
Frequently asked questions
What are the typical ingredients in Haitian sauces?
Garlic, peppers, onions, leeks, parsley, habanero, vinegar or lemon, and spices like ginger and turmeric.
Is Haitian epis very spicy?
Not necessarily. Tutipis is mild and all-purpose, while Chilipis is spicier.
