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Portland Mills Jamaican Curry Powder
Description
When Jamaican food is discussed, curry goat is the close second in conversation after jerk chicken. Curried goat is the centrepiece at Jamaican parties and celebration, and though goat may be difficult to find in the UK, it is perfectly okay — delicious even — to ‘curry’ any meat, chicken or fish.
Indian workers brought curry to Jamaica in the 19th Century, and the turmeric yellow Jamaican curry powder is still rich with aromatic Indian coriander, and cumin, yet has little heat — for an extra kick add fresh scotch bonnet chillies or cayenne. Radlein Mills Jamaican Portland curry powder is still produced on the island itself, in Kingston, Jamaica.
Ingredients: turmeric, toasted masala (fire roasted: coriander, fenugreek), black pepper, ginger, paprika extract, sea-salt (as preservative) chillies, scotch bonnet pepper.
Quick Comparison
| Settings | Portland Mills Jamaican Curry Powder remove | Kampot Black Pepper 330g remove | Jamaican Ackee remove | Kampot Black Pepper 70g remove | Sweetened Condensed Milk remove | Jamaican Jerk Seasoning remove |
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| Price | 6.19€ | 24.38€ | 6.25€ | 6.88€ | 1.94€ | 4.38€ |
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| Content | When Jamaican food is discussed, curry goat is the close second in conversation after jerk chicken. Curried goat is the centrepiece at Jamaican parties and celebration, and though goat may be difficult to find in the UK, it is perfectly okay — delicious even — to ‘curry’ any meat, chicken or fish. Indian workers brought curry to Jamaica in the 19th Century, and the turmeric yellow Jamaican curry powder is still rich with aromatic Indian coriander, and cumin, yet has little heat — for an extra kick add fresh scotch bonnet chillies or cayenne. Radlein Mills Jamaican Portland curry powder is still produced on the island itself, in Kingston, Jamaica. Ingredients: turmeric, toasted masala (fire roasted: coriander, fenugreek), black pepper, ginger, paprika extract, sea-salt (as preservative) chillies, scotch bonnet pepper. | Kampot black pepper is known for its green and fresh aromas – with a hint of lime blossom – making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab. Kampot black peppercorns come from the Southern Cambodian province of Kampot and are widely considered to be one of the best black peppers in the world. They have recently been awarded a geographical indication (GI) status as acknowledgement of the quality pepper grown between the Dâmrei Mountains and Cambodian coastline since the 13th century.The peppercorns are picked when green and ripe, and dried in the sun until black and wrinkled with fully-developed aromas. Much like wine and oil, the flavour of Kampot pepper is affected by ‘terroir’, meaning that they are complimented by other regional foods. Try using the Kampot pepper in Kampot pepper crab, lok lak beef strips, or in stir fries. | Try ackee and saltfish for a taste of Jamaica's national dish. Fry ackee with sweet onion, scotch bonnet chillies, tomato, black pepper, and spice before simmering with saltfish – a recipe is included on the back of this can. Ackee is a large red tree-fruit, not dissimilar to the cocoa pod, and the yellow flesh is picked from around its three seeds to eat. Ackee's thick starchy fruit pulp has hints of sourness, and a light tree sap flavour. The fruit is lightly boiled and salted before canning, so is ready to eat. Ingredients: Jamaican ackee, water, salt | Black pepper is known for its green and fresh aromas - with a hint of lime blossom - making it a great pepper for seasoning seafood. While heavier black peppers can overwhelm, the delicate, cold-spiciness make this a great seasoning, most famously used for Kampot Crab. Kampot black peppercorns come from the Southern Cambodian province of Kampot and are widely considered to be one of the best black peppers in the world. They have been awarded a geographical indication (GI) status asacknowledgment of the quality pepper grown between the Dâmrei Mountains and Cambodian coastline since the 13th century.The peppercorns are picked when green ripe,and dried in the sun until well brightened with fully-developed aromas. Much like wine and oil, the flavor of Kampot pepper is affected by 'terroir', meaning that they arecomplimentedby other regional foods. Try using the Kampot pepper in Kampot pepper crab,lok lak beef strips, or in stir fries. | Sweetened condensed milk is a firm favourite in desserts across Asia, Latin America, and the Caribbean. Simmer for your own rich golden dulce de leche caramel, use to make fudge, or stir together with Guinness for a Jamaican Guinness punch! Condensed milk can also be spread on toast, or poured into coffee for a satisfyingly sweet drink. Ingredients: milk (55%), sugar | Jamaican jerk seasoning is a spice rub which adds a Jamaican kick to chicken, lamb, pork, fish and vegetable dishes. This hot and spicy rub is packed full of scotch bonnet peppers and an authentic blend of spices. Simply rub a small amount of this Jamaican jerk seasoning into meat or fish - for best results marinate overnight to allow the meat to absorb the spicy flavor and then cook on your barbeque or in your oven. Jerk cooking is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became jerky in English. Ingredients: scallions, scotch bonnet peppers, salt, black pepper, allspice, nutmeg, citric acid, cane sugar, thyme. |
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