Spices
and
Edible Plants
Achiote / Annato (Bixa orellana)
Achiote, also called the lipstick plant, produces fruit that contain seeds which are used as a natural food coloring agent called Annato. Our plant is the variety that produces large bright red fruit, which are excellent for using in flower arrangements during the holiday season. It can be planted as a hedge. Prune as needed.
Allspice (Pimenta dioica)
The Allspice plant produces dried berries that combine flavors reminiscent of cinnamon, nutmeg, and cloves. Its berries are widely used as a spice in cooking, especially in holiday dishes, as well as in pickling and baking. Beyond culinary uses, allspice also appears in traditional medicine and aromatherapy for its warming and soothing properties.
Ceylon Cinnamon
(Cinnamomum verum)
Ceylon cinnamon, often called "true cinnamon," is native to Sri Lanka and is prized for its delicate, mildly sweet flavor compared to the stronger cassia varieties. It is widely used in baking, desserts, teas, and savory dishes, as well as in traditional Ayurvedic remedies for digestion and circulation. Its thin, papery quills and lower coumarin content make it a safer and more refined choice for both culinary and medicinal purposes.
Edible Pandan
(Pandanus amaryllifolius)
​Edible pandan, a tropical plant native to Southeast Asia, is well known for its fragrant, vanilla-like leaves used in both sweet and savory cooking. The leaves are often added to rice, curries, or coconut milk desserts, imparting a distinctive aroma and flavor, and can also be made into a tea or used as a wrap for steaming. Pandan leaves contain alkaloid compounds that can provide a calming effect on the body. Edible pandan grows best in partial shade with consistent moisture.
Vanilla Orchid (Vanilla planifola)
The vanilla orchid, native to Mexico and now cultivated in tropical regions worldwide, produces the pods that yield natural vanilla flavoring. Here in Hawaii, the vanilla flower requires careful hand-pollination. Widely used in desserts, beverages, perfumes, and aromatherapy, vanilla is one of the most popular and valuable flavoring agents in the world.
Moringa (Moringa oleifera)
Moringa, often called the "drumstick tree" or "miracle tree," is native to South Asia but cultivated across the tropics for its highly nutritious leaves, pods, and seeds. Its leaves are rich in vitamins, minerals, and protein, making them a staple in traditional diets and a popular superfood supplement. Beyond nutrition, moringa is valued in traditional medicine, water purification (through its seed powder), and even as livestock feed due to its versatility and resilience. Needs good drainage and prefers full sun. Once a year, prune it to a height of 3 to 5 feet to encourage multiple new growths.
Ube (Dioscorea alata)
Ube, also known as purple yam, is a tuber native to Southeast Asia and widely used in Filipino cuisine. Its vibrant purple flesh has a mildly sweet, nutty flavor that makes it popular in desserts such as cakes, ice cream, and pastries. Beyond sweets, ube can also be cooked like other yams, providing both visual appeal and nutritional value.
White Cassava (Manihot esculenta)
White cassava, a starchy root crop, is a major source of carbohydrates and a staple food for millions worldwide. The roots must be properly prepared—peeled and cooked—to remove naturally occurring cyanogenic compounds and make them safe to eat. Once processed, cassava is used to produce flour, tapioca pearls, chips, desserts, and a variety of traditional dishes across Asia, Africa, and Latin America.
Yellow Cassava (Manihot esculenta)
Yellow cassava, like white cassava, is a staple root crop but is distinguished by its naturally yellow flesh, which is richer in beta-carotene (a precursor of vitamin A). After proper preparation, yellow cassava is used in the same way as white cassava—boiled, fried, or processed into flour, tapioca, desserts, and traditional dishes. The taste of yellow cassava is more nutty than white cassava, and it has a firmer texture.