Discover the authentic recipe behind Jamaican escoveech sauce, a fiery, tangy vinegar sauce with roots in Spanish colonization. Perfect for fried fish, grilled meats, and more." Read more →
Make your own fresh herb blend, use to seaon meat, poultry, fish and many more dishes Read more →
Green seasoning is a blend of fresh green herbs that is used to season meat, put into stews, vegetable dishes, soups or whatever you wish to put it in. Its gives food a nice Caribbean flavour. You can choose herbs that you like, and you can use as little or as many as you want. Read more →
This is a classic all- time favourite . Escoveitch pickle or pickle as if is sometimes called in Jamaica, is used to put on fried fish and many more other dishes in Jamaica. Read more →
Herbs and spices enhance the smell and taste of food. It is important to learn what proportions work best. Mild spices and herbs can be blended successfully, since each flavour will have a chance to come through. It is also very important not to mask a mild spice with a stronger one. In this video, I will share with you how to balance different flavour concentrations. Read more →
The Jamaican hot chocolate are cultivar. They are 50 times hotter than the Scotch bonnet pepper but not as flavourful. They are different from the Habanero Chocolate Read more →
Black pepper is a seasoning produced from the fermented, dried, unripe red berries of the plant Piper nigrum. (The same fruit, when unripe green, can be dried, or preserved in brine or vinegar, to make green peppercorns; or when ripe, dried and dehusked to make white peppercorns.) Read more →
The bell pepper, sometimes ambiguously known simply as "pepper" or "capsicum", is a type of large mild chili pepper that is considered by many to be without heat. Bell peppers are often considered to be merely vegetables, not spices, even though some people find them to be slightly hot. Bell pepper is called “sweet pepper” in Jamaica Read more →