Spice Trades of the Hawaii
The seasonings of the islands had come from the bounties of the sea and as the first spice used in Hawaii it was used in a variety of ways in the Hawaiian islands. It is centuries old in the techniques of "gathering salt-pens" carved by lava rock by the Hawaiians as they would use fabric to collect the sea salt. Or place it in pans to collect salt in places more inland in case they could not wait for the salt process of salt to finish that was developed by the Paniolos. The salt was sold to many sailors, whaling ships, and merchant ships that voyaged through the pacific. Because of the location of Hawaii it became a convenient place for ships to resupply, replenish, and rendezvous by setting anchor in Hawaiian Bays. British ships would sale regularly to New England, Africa, India, and China. They would have spices from those areas. It was challenged from aggressive competition of American merchant ships that would be trading from New England to China and stop by Hawaii on the way. The Hawaiian kingdom had its fair share of sea salts which would eventually evolve to the modern day used variations. Those with an interest in cooking meats on the hibachi known as hibachi masters use a wide variety of salts in their cooking of meats. Some of these salts are home made and some are considered gourmet salts. Hawaii Spice Harvest These gourmet sea salts would be: Hawaiian Salt (Herb Sea Salt), Alaea Red Salt (Red Sea Salt), Lawaia White Sea Salt (Sea Salt), Uahi Black Salt (Charcoal Sea Salt), and Kiawe Smoke Salt (Smoked Sea Salt). These can be made at home and used for home cooking or even be packed as a sort of spice gift to friends. Several companies distribute these salts, such as Sea Salts of Hawaii. As is pretty well known that Hawaii's primarly export for spices was Hawaii Sea salt (Pa'akai). Inamona (Kukuinut) was also used, it was roasted and broken up into smaller pieces would be used for texture and flavor. Other nuts that were later used in Hawaii spice mixes of the modern day would be: almonds, macadamia nuts, peanuts, and cashews. This would add texture as well as a nutty flavor to the mix while people ate dishes that would go well with that sort of textured nut exterior. You can still find inamona in some variations of "Poke". Olena (Turmeric), was used for medicinal uses of ear infection, nasal ailments, purifying blood, and therapy. It was also used to make "kapa dye" of yellow. It also was said to have "mana" as well as be used in culinary as a cooking spice. It was known as one of the canoe plants. Pacific North West Salted Seafood Kamehameha I, had made it possible for the world to be connected from the trading point of Hawaii that would be from his reign. Hawaiians would continue to maintain trade with the world through specific central ports: Honolulu. Spices were trade items for not easily accessible spices which would come from trade ships depending on their availability. Spices from each country were trade items and many of these spices came from all over but notabley "The Maluku Islands" Indonesia. In the 19th century, Hawaii would be the main supplier of salt to the Pacific Northwest and used by fishermen to cure a number of fish, mollusk, shellfish, and crustaceans in the United States. Most famously the cured fish of choice was a variety of Salmon that was from the bays and rivers as well as other fish that were around the areas of Washington, Oregon. These ties to these vessels of the sea would also track that Hawaiians had historical ties of salted fish found up in Alaska as well. Limu Salt Mixtures Limu (seaweed) was used as a spice to flavor bland foods and would be gathered near the tidepools by Hawaiian women. It was an important part the Hawaiian diet and would be prepared in a number of ways. There are many types of imus that have their own distinct flavor, so culinary techniques of cooks would enhance this flavor. With the influence of spices of sailors they would lead to mixes for Hawaiians that would add both limu and salt. Even inamona would be added if it was a spice mixture from the wide variety of spices. This was all possible due to the available spices that were either produced locally or through trade. Trade Network of the Hawaiian Kingdom The Hawaiian Kingdom would try to maintain relations between westerners through cuisine and would have a number of cuisine spices brought into the cooking of Hawaii. The Spices found in Hawaii would come from all over the world with introductions being from all who had passed through the waters to the shores to restock in the midst of their voyage. This would increase spice trade of both Europe (Great Britain, France, Germany) and the United States over to the islands cuisine. In 1898, almost one hundred years of Pacific Trade had been going on with the Hawaiian Kingdom. During the time was the "Hawaii Annexation" which would be also known as "Gunpoint Cessation of Hawaii" by some was a changing point of trade to exclude Hawaii's Trade abilities on the global trade scale. The United States had begun limiting trade with countries outside of the United states had made it difficult for trade partners of the Hawaiian Kingdom: Japan, China, Australia, Great Britain, Indonesia, and more. Spices of Multi-cultural Influence With the amount of dried goods available from the markets there would be many dashis made either whole or in the form of dashi powder. This would largely depend on Chinese vendors who imported large amounts of dried goods to the islands from places around the world to supply the dried goods market. Some of these products would be: Dried Ebi (shrimp), Dried Sardines, Dried Scallops, Dried Shiitake Mushrooms, which were commonly used in dashi. A modern day Hawaii Kitchen pantry has: Hawaiian Sea Salt, Garlic Powder, Onion Powder, Ginger Powder, Curry Powder, Dry Mustard Powder, Chili Powder, Black Pepper Corns, Sichuan Pepper Corns, Rosemary, Oregano, Parsely, Smoked Paprika, Cayenne, Cumin, Cinnamon, Raw Sugar, Star Anise, Bay Leaves.
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