The result is a richly and robustly layered flavor, comfortingly and rustically homey dish, satisfying with juicy and tender beef and fall-off-the-bone chicken and soft clouds of plantain.

Continuing to be inspired be inspired by the pan-Caribbean cuisine here in Barbados — enough to create our newest Sands seasoning Island Sand™ — I used some of the tropically flavored spice blend as a dry rub and in the barbecue sauce for some marlin steaks I cooked quickly underneath a broiler to get great sweet caramelization of the fish while keeping the just cooked through flakes nice and juicy

My tongue is still slightly numb from the Sichuan pepper in the 6-Spice, but not so much as to not taste the lovely, deep flavors of the full dish.