Spices Used in Hawaii

Poi is a traditional Hawaiian starchy food made from the root of the taro plant.

Numerous cultures and ethnic groups merged on Kauai, Maui, Molokai, Hawaii and Oahu, the primary islands of the Hawaiian chain. Historically, Hawaiian foods were seasoned predominantly with sea salt. In modern Hawaii, you'll find everything from wood smoke and barbecue sauce to ginger, coconut and shoyu (soy sauce). Traditional ways continue on Ni'ihau, but the mixed populations on the major islands introduced a lot of food options beyond the customary poi, pig and fish. The strongest culinary influences come from Asia, but Portuguese, Pacific Island, Spanish and other cultures are represented.

General Island Foods

Passion fruit may not be considered a spice, but the juice is used in marinades and other ways for seasoning.

Traditional Alaea sea salt flavors many customary Hawaiian foods. Hawaiians also use island plants, such as ginger, coconut, coffee and sugar cane, to flavor foods. Juices from the local fruits, such as mango, passion fruit, pineapple, limes, lemons and guava are common flavorings added. Few people grind kukui nuts by hand anymore, but seaweed, garlic and onions show up often in modern Hawaiian meals.

Local Staples

Lau-lau, a blend of fish and pork or beef and chicken, requires taro or ti leaves. The major seasonings are Hawaiian sea salt and smoke. Lomi lomi salmon requires salt, onion and optionally, garlic. Kim chi, a spicy cabbage dish that originated in Korea, uses salt, vinegar, sesame oil, crushed red peppers, garlic and sesame seeds.

Predominant Modern Spices

Ginger, usually pickled, and wasabi are customarily served with sushi platters.

Common spices and seasonings used island-wide include soy, curry, ginger, garlic, onion, lemongrass, hot chili peppers and sesame. Teriyaki sauce combines several of these, as do other types of sauces for food flavorings, most of which have Asian origins. Chinese, Japanese, Filipino and Korean spices have all gained popularity in Hawaii. Rice vinegar and wine is used, and wasabi -- a horseradish-like paste -- is always served with sashimi and sushi, along with pickled ginger. Cloves, cinnamon, nutmeg and fennel appear in baked items but also show up in some main dishes.

Other Spices

The delicate and expensive spice saffron can be found in some foods in Hawaii.

Due to the mixing of cultural influences, almost any spice currently found on the mainland U.S. also appears in Hawaii, including the flavors of now-popular Mexican food. Modern restaurants and people cooking at home use cilantro, chili powders, cayenne, coriander, saffron and oregano. European-style foods using parsley, rosemary, sage, mint and thyme are also found. But because salt remains a major ingredient in all kinds of island foods, people with low-sodium diet needs would be wise to inquire about its usage in both traditional and modern cooking.

References

• Alternative Hawaii: Food: Hawaii's Mixed Plate
• University of Hawaii: Local Kine Recipes v2.0

Resources

• Aloha World.com: Ono Recipes
• Hawaii Food Tours: Matthew Gray Explains Modern Hawaiian Food