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A vibrant, homemade powdered seasoning made from dehydrated onions, garlic, scotch bonnet peppers, ginger, herbs and spices. Perfect for seasoning meats, fish, vegetables or anything that needs a Caribbean kick.
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Crispy, flavorful Caribbean fish cakes made with tender snapper, aromatic herbs, and a light panko coating. Served with a tangy lime‑cilantro hot sauce, this bestselling appetizer from a Caribbean fusion restaurant is perfect for parties or a tasty snack.

A fragrant Caribbean‑style curried lamb neck cooked low and slow with potatoes, carrots, thyme and a scotch bonnet pepper. The lamb is first marinated in a blend of spices and fresh aromatics, then simmered in a rich, thick gravy perfect for serving over rice and peas.

A spicy, smoky Caribbean‑style jerk chicken that was made famous by Ainsley Harriott. The chicken is marinated overnight in a blend of scotch bonnet peppers, turmeric, garlic, ginger and lime, then grilled over medium heat until juicy and charred. Serve with a dash of hot pepper sauce for extra heat.

A dense, moist Caribbean black cake soaked in rum and cherry wine, flavored with burnt sugar syrup and Caribbean mixed essence. Traditionally prepared weeks ahead for the holidays, this festive fruit cake is rich, aromatic, and perfect for Christmas celebrations.

Des chips maison ultra‑croustillantes à base de banane plantain verte, légèrement salées et relevées de piment de Cayenne. Une collation vegan, simple et rapide à préparer, idéale pour deux personnes.

A moist, fragrant Caribbean sorrel fruit cake soaked in a rum‑wine sorrel syrup. The cake gets its vibrant red hue from brewed sorrel petals, blended tropical fruits, and a hint of lime zest, with subtle notes of vanilla, almond, and rose water. Perfect for holidays or any celebration.