Amaka Foods

originally transported overland by donkey or camel caravans. For almost 5000 years, Arab middlemen controlled the spice trade, until European explorers discovered a sea route to India and other spice producing countries in the East. Spices are a common ingredient in many dishes across our continent and we love them for the rich flavor, colour and taste they give our food. They play such an important role in our daily lives that it’s difficult to imagine our world without spices. There are hundreds of different spices on our beautiful planet. It’s easy for us to take our local spices for granted without considering the lucrative potentials they may have in other countries and cultures. Herbs:

Herbs are plants with savoury or aromatic properties that are used for flavouring and garnishing food, for medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices. Herbs generally refers to the leafy green or flowering parts of a plant (either fresh or dried), while spices are usually dried and produced from other parts of the plant, including seeds, bark, roots and fruits. Herbs have a variety of uses including culinary, medicinal, and in some cases, spiritual. General usage of the term "herb" differs between culinary herbs and medicinal herbs; in medicinal or spiritual use, any parts of the plant might be considered as "herbs", including leaves, roots, flowers, seeds, root bark, inner bark (and cambium), resin and pericarp. Spices:

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavouring or colouring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavouring or as a garnish. Seasoning:

Seasoning means to bring out or intensify the natural flavour of the food without changing it. Seasonings are usually added near the end of the cooking period. The most common seasonings are salt, pepper, and acids (such as lemon juice). Africa:

Africans have valued and used spices for centuries. Almost every country in Africa produces spices but most of it is consumed locally. Although many of these spices originated from Latin America, the Caribbean and Asia (especially India, China and Indonesia), many of them are now successfully grown across Africa. Spices used in the continent range from the familiar--bay leaves, cinnamon, cumin, ginger, and sesame seeds—to lesser-known ones such as cardamom or grains of paradise. Play with African spicing by cooking rice with smoky black cardamom or adding cinnamon and ginger to dipping sauces. Caribbean:

These are the herbs and spices of the Caribbean:

Allspice. Allspice is also known as pimenta and is actually a small berry. ...

Ginger. Ginger is used in various cuisines throughout the world. ...

Cinnamon. ...

Nutmeg. ...

Cloves. ...

Garlic. ...

Paprika. Europe:

Parsley is the most popular dried herb, but European production also includes basil, bay leaves, celery leaves, chives, coriander, dill tips, chervil, fennel, juniper, marjoram, oregano, rosemary, sage, savoury, tarragon and thyme

South America

Three of the classic South American spices that are used around the world today are peppers, cayenne peppers or chillies and pink pepper. Chillies are native to South America. Herbal Teas

Beverages made from the infusion or decoction of herbs, spices, or other plant material in hot water. The term "herbal tea" is often used in contrast to true teas (e.g., black, green, white, yellow), which are prepared from the cured leaves of the tea plant, Camellia sinensis. Unlike coffee and true teas (which are also available decaffeinated), most tisanes do not naturally contain caffeine. Amaka Foods Ltd brings the variety of authentic spices and seasoning flavour and taste to your good food.