Spices of Salvador da Bahia
Brazil's first capital and the heart of Afro-Brazilian cooking, with dende oil, malagueta pepper and ginger in its markets.
Traded and grown here
Best time: September to March.
Salvador was the main port for enslaved Africans brought to Brazil, and the Afro-Brazilian culture of Bahia keeps strong links with West African food. The Sao Joaquim and Mercado Modelo markets sell spices, dende oil and dried shrimp.
Spices and trade
Moqueca, vatapa and acaraje use dende, palm oil, coconut milk, dried shrimp and malagueta chile. Ginger and coriander are widely used. Candomble kitchens prepare offerings for the orixas, using specific ingredients.
The place and its people
Acaraje, a black-eyed pea fritter, is sold by Baianas in white dress on street corners, a tradition recognised as national heritage.
Visiting
Pelourinho, the old town, has music and food. Sao Joaquim Market is the better market for spices.
A trail idea for Salvador da Bahia
- Mercado Sao Joaquim See spices and dende.
- A baiana de acaraje Eat acaraje.
- Pelourinho Walk the old town.
- A moqueca restaurant Taste the fish stew.
Written by the EveryMasala desk with AI assistance. Background: "Salvador, Bahia" on Wikipedia. Opening hours, markets and tours change; check locally before travelling. If something is wrong, tell us.
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