What Is Haitian Epis?
If you’ve ever eaten Haitian food, you’ve tasted Epis. It’s the base of nearly every dish — a blend of herbs, garlic, bell pepper, onions, parsley, thyme, and bouillon. It’s what gives Haitian cooking its signature aroma and flavor.
Traditionally, Epis is made fresh and stored in jars — the Wet Epis version. But as more families look for quicker, simpler ways to cook, the Dry Epis Blend has become a new staple in modern Haitian kitchens.
Wet Epis — The Classic Homemade Way
Wet Epis is loved for its depth and freshness. Each family makes it a little differently, adjusting the mix of herbs, oil, and peppers to their taste. The result is a green paste that seasons chicken, pork, fish, beans, and even rice.
Pros of Wet Epis:
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Fresh and fragrant flavor
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Customizable to your preference
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Traditional and familiar taste
Cons of Wet Epis:
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Requires time to wash, chop, and blend ingredients
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Short shelf life, especially without refrigeration
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Can cost over $25 to make a single batch with fresh produce
Epis Dry Blend — The Modern Twist on a Classic
Our Epis Dry Blend brings all the tradition of Wet Epis into an easy, shelf-stable form. No blender, no cleanup — just real herbs and spices ready to use anytime.
We’ve created two versions to fit your cooking style:
Epis Dry Blend Mild:
Smooth, garlicky, and balanced — perfect for everyday meals like chicken, rice, or fish. It delivers the full flavor of traditional Wet Epis without the heat.
Epis Dry Blend Hot:
Made with scotch bonnet pepper powder for those who love bold, fiery flavor. It’s perfect for griot, fried fish, and Tassot Kabrit.
Pros of Dry Epis:
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Same authentic flavor, less prep
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Long shelf life
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Travel-friendly and easy to store
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Perfect for quick weekday cooking
How to Use Epis Dry Blend in Place of Wet Epis
You can use the Dry Blend in almost any recipe that calls for Wet Epis. Just mix a spoonful with a little water, oil, or vinegar to rehydrate it — or add it directly to your marinades, soups, and stews.
Here’s a quick guide:
| Dish | Recommended Blend | Tip |
|---|---|---|
| Chicken & Gravy (Sauce Poul) | Mild | Add 2 tbsp to marinade and 1 tbsp in the sauce |
| Griot (Fried Pork) | Hot | Mix with sour orange juice for a zesty flavor |
| Rice & Beans | Mild | Stir a spoonful into the water while cooking |
| Tassot Kabrit | Hot | Use dry to rub on meat before frying or roasting |
Why Our Haitian Epis Dry Blends Are Changing Kitchens
Our Epis Dry Blends capture the same bold flavor of homemade Wet Epis, but in a form that’s practical for everyday life. Whether you live in Haiti, Miami, or New York, you can keep that authentic flavor in your pantry — no blender required.
Both blends are made with the same ingredients our grandmothers used — garlic, herbs, peppers, and spices — carefully dried and balanced to keep the original Haitian taste alive.
Which One Should You Choose?
If you love tradition and have time to prepare your seasoning from scratch, Wet Epis is a beautiful part of the process. But if you want that same authentic flavor on your schedule, our Epis Dry Blend (Mild or Hot) is the best of both worlds.
Whether you cook every day or only on weekends, our Epis Dry Blends make it easy to enjoy real Haitian flavor without the extra work.
👉 You can find a bottle of our Epis Dry Blend Mild or Hot on our website: Dinner Ideas Collective
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