How to use: There are several curries, but this Jamaican one combines the fruity flavour of pimiento berries with the subtle heat of black pepper to provide a distinct taste in curried chicken and goat. Recipes available on request.

Available in: 50g and 90g jars

How to use: A mild subtle curry that will enhance any soup or add to white sauce when making pasta bake to give a zing to pasta.

Available in: 50g and 90g jars

How to use: Add 100g of mix to 200g of medium chopped onions add 60 to 70ml of water and let the mix stand for about 30 minutes. Deep fry or shallow fry in a pancake pan. Serve with chutney or sweet chilli sauce

Available in: 225g jars

In Nigeria it is called Zobo, in Jamaican sorrel (pronounced soreel) or rosselle and makes a refreshing hot or cold drink.

How to use: Place 10ml sorrel in a mug and top up with boiling water, add sugar or honey to taste. Try adding cloves and cinnamon before adding the hot water for a fruity hint, and for that celebration a dash or two of rum. To serve cold allow to cool and refrigerate for 1 to 2 hours.

Available in: 65g jars