Spice Up Your Vacation: A Guide to Aruba’s Freshest Herbs and Flavors

Walk into any botica on Aruba and you’ll notice something unusual alongside the prescription bottles: shelves lined with dried herbs, salts, and traditional remedies. This blend of old and new defines how the island approaches both wellness and cooking. The same plants a healer brews into tea also end up in a fisherman’s stew, and that overlap is exactly what makes Aruba’s fresh flavors so distinct.

This guide walks you through the herbs, fruits, and traditional dishes that give Aruban cooking its character — from the cunucu countryside to the dinner table. Whether you’re foraging with a healer or ordering pastechi from a roadside bakery, here’s what to look for and where to find it.

Yerbe di hole — The Basil of Aruba

Of the six basil varieties that grow on the island, yerbe di hole is the one you’ll taste most often in local cooking. It shows up in two classic dishes: fish soup, where its mild peppery note complements the stock, and cabrito stoba, the slow-cooked goat stew where it helps cut the gamey richness of the meat. Unlike the sweet basil common in Italian kitchens, yerbe di hole has a slightly sharper, more aromatic profile that holds up during long simmering.

If you’re eating at a restaurant that serves cabrito stoba, there’s a good chance yerbe di hole is in the pot. The herb doesn’t announce itself — it works behind the scenes, softening the stronger flavors of the goat while adding a subtle freshness. For families, this is an easy herb to try: it’s already cooked into dishes that kids familiar with stewed meats will recognize.

Yerbe sali & Rabo di cabay — Cleansing Teas from the Cunucu

Not every herb on Aruba is about flavor. Some serve a different purpose entirely. Yerbe sali is a local grass traditionally used to help the body pass kidney or gallstones. It’s often combined with eucalyptus and sea grape leaves into a tea meant to relieve fever and flu symptoms. Rabo di cabay (horse tail) comes from a small tree whose bark is peeled and brewed into a drink used to cleanse the blood.

You won’t find these on a restaurant menu. Instead, head to a botica — Aruba’s pharmacies carry prescription drugs alongside shelves of dried herbs and salts for traditional healing. The island’s bruhas (good witches) have passed down knowledge of these plants through generations, and most Arubans still know at least one healer they consult. If you’re curious about trying these teas, the safest approach is to buy them from a reputable botica or join a foraging trip led by someone like Madi, a local healer who takes groups into the cunucu countryside to collect plants and roots.

Aloe — Aruba’s Divine Plant

Aloe vera is practically synonymous with Aruba. The island’s dry climate and sandy soil create ideal growing conditions, and the plant has been used locally for generations. Fresh aloe juice promotes quick healing when applied to burns, and eating raw aloe with honey is considered a general health booster. The research is striking: hospital tests in Holland have confirmed that a prescription-strength aloe salve made locally promotes healing and prevents scarring in burn victims.

Beyond its medicinal uses, aloe has found a second life in Aruba’s cocktail scene. Pepe Margo Distillery produces an aloe-vera liqueur that’s become the unofficial drink of the Autentico festival, an annual event started in 2024 to celebrate Aruban cuisine. The liqueur is sweet, herbal, and surprisingly versatile — try it on its own over ice or mixed with Balashi, the local pilsner, for a quick island highball.

For families, aloe is one of the easiest plants to engage with. Kids can see the thick leaves up close at the STR Agriculture market in Noord or at roadside stalls. The Saturday market at STR Agriculture also features vendors selling fresh lemonade, poffertjes, and chicken-curry roti rolls — a good stop for a morning outing.

Cactus Fruits — Cadushi, Tuna, and Bushi

Aruba’s cactus landscape isn’t just for photos. Two varieties produce fruit that locals and native parakeets compete for. Cadushi (organ pipe cactus) and tuna (prickly pear) both yield sweet, bright red fruit that’s popular as a fresh snack. Mashed prickly pear pulp is also used to ease indigestion, and the plant is rich in minerals, vitamins, fiber, amino acids, and flavonoids that boost immunity, support colon cleansing, lower cholesterol, and help stabilize blood glucose. Bushi cactus produces fruit loaded with vitamin C.

The fruit has a short season and doesn’t travel well, which makes eating it on the island the only real option. Look for it at roadside stalls in the cunucu or ask at local markets. The flesh is sweet and slightly granular, similar to a very ripe melon but with a more intense flavor. If you see a vendor selling them already peeled, grab a bag — the spines are no joke, and letting someone else handle the prep is the smart move.

Hot Sauces — Madame Jeanette and Papaya Heat

No guide to Aruba’s flavors would be complete without the heat. Hot Delight Aruba has been adding island kick for over 30 years, making sauces from handpicked peppers and fresh papayas. Their lineup includes a Papaya mild version and a Madame Jeanette variety — the latter named after a pepper that’s significantly hotter than a habanero but with a fruitier finish. The papaya base tempers the heat just enough to keep the sauces flavorful without being punishing.

You’ll see these sauces on tables at seafood spots like Zeerover in Savaneta, where red snapper with lime, fresh fish and shrimp sold by the pound, and pickled onions with a tart, creamy white sauce are the draw. A few dashes of Madame Jeanette sauce over grilled wahoo or snapper brings the whole plate together. The sauces also travel well — a bottle or two in your checked bag makes for an easy gift that actually gets used back home.

Traditional Dishes — Cabrito Stoba, Keshi Yena, and Pastechi

All the herbs and flavors on this list come together in Aruba’s traditional cuisine, known as cuminda crioyo. The two dishes that define it are cabrito stoba (slow-cooked goat stew with island spices, including yerbe di hole) and keshi yena (baked cheese filled with meat, olives, and raisins). On the snack side, pastechi — a golden fried pastry filled with cheese, chicken, beef, or fish — is the island’s answer to the empanada, sold everywhere from bakeries to beach shacks.

Common sides include pan bati (a sorghum or cornmeal pancake similar to a bread), funchi (a polenta-like cornmeal side), and fried plantains. At Marina Pirata, a family-owned restaurant on Spanish Lagoon, you can get fresh seafood alongside these traditional sides while watching fish swim beneath the deck. Driftwood Restaurant in Oranjestad is another reliable spot for traditional island flavors, and The West Deck offers a relaxed Caribbean atmosphere with sea views.

If you want to go deeper, keshi yena is the dish that best represents Aruba’s layered history — Dutch cheese, West African cooking techniques, and local island ingredients all in one casserole. It’s rich, slightly sweet from the raisins, and filling enough to be a meal on its own.

Where to Experience Aruba’s Herbs and Flavors

The practical side of this guide comes down to one question: where do you actually find these ingredients and dishes? The answer depends on what you’re after.

If you’re interested in a structured food experience, consider a cooking class on Viator that covers traditional Aruban dishes — you’ll get hands-on time with ingredients like yerbe di hole and learn how to prepare keshi yena or cabrito stoba from local chefs. For a lighter option, a food and drink class can introduce you to island flavors without a full kitchen commitment.

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Before You Go — Aruba’s Herbs and Flavors

Can I bring Aruban herbs or hot sauce back home?

Yes, with some limits. Dried herbs and sealed hot sauces in checked luggage are generally fine for U.S. and Canadian customs. Fresh produce, including cactus fruit, is not allowed — eat it before you leave.

Are the herbal remedies safe for kids?

Some are, but dosage and preparation matter. Teas like yerbe sali and rabo di cabay are traditionally used by adults. Stick to aloe gel (topical only for children) and familiar foods like pastechi and grilled fish for younger ones.

What’s the best way to try traditional Aruban food without a car?

Stick to Oranjestad and the hotel areas in Noord and Palm Beach. Driftwood Restaurant is walkable from the cruise terminal, and many hotels run shuttles to nearby restaurants. For Zeerover in Savaneta, you’ll need a taxi or rental car.

Is there a downside to the herbal foraging trips?

They involve walking through uneven cunucu terrain in full sun with limited shade. Not ideal for very young children or anyone with mobility issues. Bring sun protection and more water than you think you need.

Herbs, Heat, and History on Your Plate

Aruba’s freshest herbs and flavors aren’t a separate category on the menu — they’re woven into the island’s everyday cooking, from a bowl of cabrito stoba at a family-run spot on Spanish Lagoon to a bottle of Madame Jeanette sauce on a fisherman’s table in Savaneta. The same plants that have been used for generations in the cunucu are now showing up in distillery tasting rooms and festival cocktail menus, and that continuity is what makes eating here feel different from other Caribbean islands. For more on where to find these dishes around the island, check out our guide to eating like a local in Aruba.

References

My Aruba Guide. “Aruba’s Healing Foods.” ↗

My Aruba Guide. “Aruba’s Diverse Culinary Scene: Local Food, Restaurants & Island Flavors.” ↗

Travel + Leisure. “Island Bites — Aruban Cuisine and Culinary Events.” ↗

If you’re still planning your trip, our guides to Aruba’s best sandwich delis and the island’s best-kept dining secrets cover more ground. For seafood lovers, Conch Republic’s Caribbean flavors are worth a detour, and if you’re looking for something to drink, Aruba’s craft beer scene pairs well with everything on this list.