Grenada boasts a flavorful cuisine which has been influenced by African, French, British and West Indian cultures. Often called the ‘Isle of Spice’, Grenada produces a large quantity of the world’s cinnamon, nutmeg, allspice, cloves and ginger which feature prominently throughout the island’s gastronomy. Many recipes take advantage of the readily available fresh herbs, spices, fruits and vegetables, as well as the great variety of fish and meat. Pineapples, bananas, mangoes and papayas are commonly used for making desserts, drinks and salads, while coconuts are used widely in both sweet and savory dishes. Popular vegetables include onions, potatoes, sweet potatoes, carrots and cassava. Rice is a basic staple and is often served alongside lentils, lima beans, black-eyed peas or kidney beans in main courses.