Épis, The Generational Blessing

Haitian épis is a blend of herbs and spices that forms the base for many Haitian dishes, such as stews, soups, and marinades. The word "épis" comes from the French épices, meaning spices, but in Haitian culture, it has come to symbolize a fresh, aromatic seasoning paste rather than just dried spices.

The preparation of épis often includes fresh ingredients like garlic, onions, peppers, thyme, parsley, cloves, and sometimes ginger or scallions. 

These ingredients reflect the island’s rich cultural fusion, influenced by African, French, and indigenous Taíno culinary traditions. The use of épis in Haitian cooking is deeply rooted in the island's agricultural history, where locally grown herbs and vegetables were combined to create complex and flavorful seasoning mixes.

I can’t speak for other kids from Haitian households, but for me, growing up, you learned to use the pilon pretty early on. It felt like you’d spend hours just grinding ingredients together.

Historically, Haitian épis has been passed down through generations as an essential part of daily cooking. During the colonial era, enslaved Africans brought their traditional cooking methods and seasonings to the island, blending them with French culinary practices.

Over time, these techniques evolved into what is now known as épis, a versatile and foundational component of Haitian cuisine. Its use in marinades, like those for chicken or goat, or as a base for soups like soup joumou, representing both cultural preservation and adaptation. 

For Haitians, épis is not just a seasoning, but a symbol of resilience, creativity, and a connection to their heritage.