Grenada is the world’s second largest producer of nutmeg after Indonesia, and nutmeg along with mace — the outer coating of the nutmeg seed — appears on the Grenadian flag and throughout the island’s cooking. Cinnamon, cloves, ginger, and cocoa are also grown commercially on the island, making Grenada one of the most spice-dense agricultural economies in the Caribbean. These ingredients appear directly in Grenadian desserts in proportions and combinations not common elsewhere.

Cocoa production is significant enough that Grenada has developed a distinct bean-to-bar chocolate industry, with several artisan producers operating on the island. Cocoa tea — a thick drinking chocolate made from locally grown and processed cocoa — is a daily preparation in many Grenadian households and is also used as a base for baked goods and sweet drinks.

Nutmeg ice cream is one of the most recognizable specifically Grenadian desserts, made with fresh or ground nutmeg and served widely across the island. Coconut bakes, tamarind balls, and sugar cake are common everyday sweets shared with other Eastern Caribbean islands but prepared with Grenada’s locally grown spices. Conkies and black cake appear during Christmas and Independence celebrations in November.

Grenada’s economy was significantly disrupted by a 1979 revolution and the subsequent US military intervention in 1983, which affected agricultural infrastructure including spice production. Recovery of the nutmeg industry was further complicated by Hurricane Ivan in 2004, which destroyed an estimated 90% of the nutmeg crop. Replanting efforts have since restored much of the production capacity.