Monthly Archives:

October 12, 2016

Green Banana Chips

Trade in your potato chips for plantain or banana chips, two of the island foods that we love so much. Great as a snack on its own or served as an appetizer with a dip like guacamole!

October 12, 2016

Sweet Chili

It’s a little hotter than your typical sweet chili for that extra kick but still not too strong.

October 12, 2016

Habanero Pepper (Very Hot)

Flaming hot habanero peppers all the way from Colombia are guaranteed to bring the heat to your table. Don’t say we didn’t warn you…

The Red Savina Habanero typically measures between 350,000 Scoville heat units (SHU) and 577,000 SHU. In comparison, the jalapeno pepper ranks only 2,500 – 8,000 SHU. Eat up if you dare!

October 12, 2016

Hot Pepper Sauce

A blend of peppers ground into a mash, strained to remove skins and seeds to form a pure, liquid hot sauce for everyday use.

October 12, 2016

Scotch Bonnet (Hot)

A Scotch Bonnet pepper may sound timid, but don’t be fooled! It measures 100,000 to 350,000 SHU (as much as the typical orange habanero!). Scotch Bonnets are the choice pepper of the Caribbean, with a dash of sweetness and a lot of heat for an irresistible taste.

October 12, 2016

Browning

Browning adds a rich dark color to foods. It is commonly used in the Caribbean to add deep colour to the traditional Christmas rum cake, also called Black Cake on most islands. It’s also perfect for savoury meals, such as in soups and stews to darken the broth. Measure carefully as a little browning goes Read more

October 12, 2016

Fish & Meat

Enhance the flavour and taste of your favourite fish, shrimp, chicken or beef dishes. Grace Fish and Meat Sauce can also be used as a spicy dip or enjoyed on your patty.