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Sweetened Condensed Milk
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
|Settings||Sweetened Condensed Milk remove||Creole Spice Blend remove||Walkerswood Spicy Jamaican Jerk Marinade remove||Walkerswood Jamaican Scotch Bonnet Pepper Sauce remove||Jamaican Jerk Seasoning remove||Portland Mills Jamaican Curry Powder remove|
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|Content||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||This aromatic five spice blend comes from the Réunion Island, in the Indian Ocean. The intensely sunny Caribbean Creole flavours include kaffir lime - often used in rum cocktails - Mauritian pink peppercorns, as well as thyme, garlic and ginger. The Creole seasoning is best as a summer BBQ rub for fish and meat before cooking. Alternatively add to salad dressings, or sprinkle over oil-tossed asparagus, or even add a little to fragrant coconut curries. Ingredients: Pink peppercorns, thyme, kaffir lime, garlic, ginger||Walkerswood spicy Jamaican jerk marinade brings instant Caribbean scotch bonnet heat to your cooking. The classic Walkers wood all-spice jerk blend is blended with cane sugar, salt and pepper for a fiery quick-to-use marinade. Use just 25g of marinade for 1kg of meat, so a little goes a long way. Marinate chicken, lamb, pork, fish or vegetables for at least 30 minutes before cooking - the longer you leave it, the hotter it gets! Use sparingly 1 oz / 25g of marinade for 1kg of meat. Ingredients: Water, scallion, scotch bonnet peppers, salt, cane sugar, black pepper, all spice, citric acid, nutmeg, thyme||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||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.||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.|
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