With the growing interest in global cuisine and the explosion in gourmet food products Jamaica now offers a wide variety of products for local consumers, as well as the ethnic and gourmet market overseas.
From the early days of tourism, visitors were encouraged to sample Jamaican ‘delicacies.’ In 1880, offerings included turtle soup in canisters and tablets, tamarinds in kegs, black crab paste, guava jelly, mountain cabbage pickles, honey, crystallized fruits, Scotch Bonnet peppers, cassava cakes as well as a range of exotic fruits in syrup. Added to that list was Blue Mountain coffee, Reserve Rum and a box of sweet Jamaican oranges!
Today, with the growing interest in global cuisine and the explosion in gourmet food products Jamaica now offers a wide variety of products for local consumers, as well as the ethnic and gourmet market overseas.
Agro- processors and small-batch artisanal producers are using traditional ingredients and methods, while keeping pace with modern cooking trends and technical advances in preserving and packaging food. Sweet, savoury or spicy, the list of products is endless: jams, jellies, marmalades, honey and preserves; chutneys, vinaigrettes and sauces; relishes and pickles; salad dressings and dips; marinades, dry and wet rubs; purees, flavours and essences; fruit wines, liqueurs and roots drinks; spreads and syrups; and confectionary.
Centuries ago if you wanted to eat jerk pork, you’d have to first catch a wild hog (fat and healthy fed on roots, berries and the purest water) then you would singe the hairs off its back, smother the carcass in spices and herbs, wrap it in plantain leaves, lay it over coals of sweet wood in a pit dug out in the earth and let it roast and smoke slowly, watching it throughout the night.
The result was a gamey and toothsome delicacy that any hungry man could desire… today, thanks to agro-processing and a few technological advances the unique taste of Jamaican jerk can be had in a few hours right in the urban kitchen!
A wide variety of jerk powdered seasonings, rubs, dry and wet marinades, mash and sauces are now produced locally, capturing the aromatic flavours of this traditional dish. We use it to season poultry, pork, lamb, fish and other seafood as well as vegetables, fruits, pastas and tofu.
Originally supplying the ethnic market overseas, jerk was one of the products that moved quickly into the international mainstream and gourmet food market as more consumers wanted to experience what has become the authentic ‘Taste of Jamaica’. Now there are over a hundred variations of jerk products on the market.
Products include Blue Mountain honey; guava preserve and five fruit marmalade; pepper jelly; tomato and sorrel chutneys; honey mustard and honey jerk pepper sauces.
They produce a variety of products at their facility located in the hills of St. Ann. Well-known for their jerk products, they also produce cooking sauces; curry paste; sorrel; mango and papaya chutneys; spicy Solomon Gundy; hot mustard; guava jelly and orange marmalade.
The company started out as a family business in 1920s and is one of the first condiments to be mass-produced and bottled locally. This unique sauce is a blended mix of mango, tamarind, brown sugar, cane vinegar, raisins, spices and a secret ingredient, all aged in oak barrels. It can be used to marinade meats, added to barbeque sauce, and served as a tangy dip for samosas, tempuras and fish dishes. The Company also produces a hot spicy mango sauce. Mixologists have even created a Creole Bloody Mary cocktail using Pickapeppa.
One of the first regional agro- processors to export jerk seasoning, Busha Browne was branded as an indigenous Jamaican product. Products include savoury and jerk sauces, chutneys and pepper jelly.
HONEYS AND SAUCES
Our Island honey comes in different flavours. One to try is cashew blossom from Hussey Orchards.