Browning

There is a recipe for browning in this book (Caribbean Caramel), but you can also buy this ingredient ready-made in most West Indian markets and the spice section of supermarkets with extensive ethnic food sections, usually labeled “browning” or “coloring.” It is simply burnt sugar with a little water that is used to give a natural brown color to stews and some cakes. Browning is used in small quantities only, as too much can make the dish quite bitter and overly dark in color.