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Sweet & Dandy Mauby Syrup
Mauby syrup is a favourite Caribbean drink, made from mauby bark, with a sweet ice-cream soda or root beer flavour, and astringent clove aftertaste. Mix 1 part syrup with 4 parts cold water for a refreshing drink. It would also make a fabulous base for an ice cream!
Ingredients: Water, cane sugar, mauby bark, vanilla essence, caramel colour, sodium benzoate E211 and potassium sorbate E202 (preservatives)
|Settings||Sweet & Dandy Mauby Syrup remove||Sweetened Condensed Milk remove||Kampot Black Pepper 330g remove||Walkerswood Jamaican Scotch Bonnet Pepper Sauce remove||Aunt May's Bajan Pepper Sauce remove||Tamarind Balls remove|
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|Content||Mauby syrup is a favourite Caribbean drink, made from mauby bark, with a sweet ice-cream soda or root beer flavour, and astringent clove aftertaste. Mix 1 part syrup with 4 parts cold water for a refreshing drink. It would also make a fabulous base for an ice cream! Ingredients: Water, cane sugar, mauby bark, vanilla essence, caramel colour, sodium benzoate E211 and potassium sorbate E202 (preservatives)||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||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.||This hot yet distinctly flavoured Jamaican scotch bonnet pepper sauce has become a staple in Jamaican cuisine. Jamaican scotch bonnet pepper sauce is a no nonsense store cupboard essential which can be used (sparingly) with soups, stews and rice dishes, or simply in an egg or bacon sandwich to spice things up. Walkerswood sauces are renowned for striking the right balance between heat and flavour. Scotch bonnet peppers rank 100,000–350,000 units on the Scoville Scale of chilli heat. Ingredients: water, scotch bonnet peppers, vinegar, modified corn starch, salt, citric acid, scallions, onions, garlic powder, preservative: potassium sorbate, thyme||Aunt May’s Bajan Yellow Pepper Sauce is a versatile sauce with a strong mustard flavour and fiery kick from hot scotch bonnet peppers. Aunt May’s Yellow Pepper Sauce adds a spicy, mustardy zing to salad dressings, barbecued meats, fish, hot dogs and sandwiches. Ingredients: mustard, glacial acetic acid, water, onions, pepper, salt, sugar, corn starch, turmeric.||Tamarind balls are to the British fruit pastille what Montgomery cheddar is to a processed cheese slice. The tamarind balls are at least four times the size of a fruit pastille, and made from real tamarind fruit pulp. Tamarind has inherently sharp-sour flavours, and when coated in sugar it becomes the fizzy cola bottle of the fruit world. The outer sugary crunch contrasts perfectly with the soft tamarind centre, to make a perfect treat. The tamarind balls are made from just tamarind and sugar, and each contains a couple of hard tamarind seeds in the centre — so take care not to bite on them as you eat. Ingredients: tamarind, sugar.|
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