Cochin’s Spice and Incense Markets

Incense brings color and fragrance to India.

India is synonymous with spices and incense.  Fragrant spice plantations contribute to the cuisine that blends the early Portuguese cooking techniques with the Indian flavors of today.  In Cochin, India there are spice and incense markets that provide visitors with the aroma of ginger, cinnamon, pepper and other spices as well as nuts (including cashews) and other fragrant exotic species to delight your senses.

Recently, Prince Charles visited Cochin and toured various organic spice farms and spice markets. England is the leading importer of Cochin organic spices.

 

Cashews are picked by hand.

Picking coconuts.

 

 

 

 

Peppercorns are picked by hand.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Jack Fruit feeds the masses. It's the largest tree fruit in the world. It's nutritious. And because it's pretty easy to grow, it has the potential to be a star in the developing world.

 

 

 

 

 

 

 

 

 

Pepper Exchange

 

 

 

 

 

 

 

 

Cochin Spice Market

 

 

 

 

 

 

 

 

 

Creamy Coconut Ice Cream

Another favorite of Oceania’s Cruise Lines Executive Chef Kathryn Kelly is a creamy coconut ice cream.  Be sure to make this recipe with cream of coconut and not coconut milk.  Forget about the calories.

Photo Courtesy of Oceania Cruise Lines

Coconut Ice Cream
Makes 1 Quart
Ingredients:
1 (15 ounce) can sweetened cream of coconut
1 cup whole milk
1 1/2 cups heavy cream
1/2 cup tightly packed fresh coconut flakes

Directions:

In a food processor, combine all ingredients and blend well.  Pour into an ice cream maker and freeze according to the manufacturer’s instructions.  If you like, you can top the ice cream with toasted coconut flakes.

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A Coco Loco Drink

A Coco Loco is a famous drink, but the recipe depends on where you are drinking it.  Each country has its own version.  Here’s the Mexican version from Cozumel.

Ingredients:                                                                                                                                                                                                                                                                                                      2 cups ice
2 1/2 ounces coconut rum
2 1/2 ounces white Creme de Cacao
2 ounces unsweetened coconut milk

Directions:
Add all the ingredients to the container of an electric blender.
Cover and process on high for about 20 seconds or until the drink is smooth (May have to pulse on and off at first to get things going).
Pour into hollowed out coconut or 2 chilled glasses and enjoy.

 

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