Base Seasonings

Epis is a fundamental seasoning base in Haitian cuisine, comprising a blend of fresh herbs, vegetables, and spices. This aromatic mixture is integral to the flavor profile of numerous Haitian dishes, serving as a marinade for meats, fish, and as a seasoning for rice, beans, soups, and stews. The composition of epis can vary by household and region, but it typically includes ingredients such as parsley, garlic, scallions, bell peppers, onions, thyme, and Scotch bonnet peppers. These components are traditionally ground together using a mortar and pestle, though modern preparations often employ blenders or food processors to achieve a smooth paste. The resulting blend is then combined with citrus juice, vinegar, and oil to enhance its preservative qualities and depth of flavor.

Epis

Sofrito is an aromatic combination of herbs and spices that is used to season numerous dishes, but it is most commonly used as the base on which the rest of the dish can be prepared. Although it is nowadays mostly associated with Latin American and Caribbean cuisine, sofrito has Spanish origins and was brought over to Latin America by Spanish colonists during the late 1400s. The name sofrito is also Spanish, meaning to lightly fry something over a low flame. It has been used since medieval times in Catalan cuisine, and the first mention of this technique is found in the Libre de Sent Sov&iacute;, which is one of the oldest European cookbooks dating back to the 14th century. The first sofrito was called sofregit and consisted only of onions, leeks, and salt pork or bacon. Over time, other ingredients started to be added to the combination, and today, Spanish sofrito typically incorporates peppers, garlic, tomatoes, onions, olive oil, and paprika. Of course, there are numerous other varieties of sofrito, which can range from mild to spicy. For example, in Puerto Rico, it is often referred to as recaito and is made with coriander and sweet chili peppers. Cuban sofrito often incorporates red bell peppers, diced ham, and tomatoes, while the Yucatan version uses habanero peppers for a spicy kick.