Unique flavor also is drawn from the use of cumin, peppercorns, mint, coconut milk and fresh ingredients such as lemon grass, lime and mandarin oranges. An item popular among all three is fish sauce, which consists of salted, fermented fish with added lime juice or vinegar, garlic, chiles and sugar. Many of the Vietnamese meat and vegetable dishes are wrapped in rice paper or crepe-like pancakes and derive their pungent flavors from dipping sauces with bases of peanuts, red hot chiles or shrimp. The foods from this region are as varied as Cuba and Jamaica themselves. Again, chile peppers are the foundation for fire, but with the plethora of tropical fruits and locally-grown foods, Mother Earth's touch is ingrained in most dishes.
Many Caribbean recipes feature fruits, vegetables or legumes such as black-eyed peas or black beans.
Barbecued meats also are popular, contributing to the widespread success of ginger, lime and chile marinades inspired by the region. Even fiery papaya and mango chutneys are holding steadfast in the American marketplace. The continuing influx of ethnic contributions means limitless possibilities for edgy eats. Gourmet retailers looking to keep up with the trend would be wise to provide products to fuel the fire. As with any specialty cuisine, promotion should be emphasized.