Monthly Archives:

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.