Our most versatile! It goes well with everything from scrambled eggs to meatloaf. It happily does it all. ‘Tis a bit mean and ornery.

Our number one best seller! Marinade a pork tenderloin, use on a baked brie, in a stir-fry with shrimp, or just a dip for shrimp. This is a match for salmon and tuna. Click here for a Recipe

Great with oysters, shrimp, salmon, brisket, and turkey. A myriad of uses; we even use it on sushi rolls! We will make pints of Cranberry-Horseradish Chutney to order.

One of the ‘not’ hots – just savory! It is great with pork or roast chicken.

Lots of citrus zing but no heat. This is good with broiled salmon, fruit salad or garlic sausage.

A natural with turkey sandwiches; don’t forget the pork loin.

A delightful springy taste that goes with couscous or make a Golden Pear Upside Down cake for brunch.

We have reworked this one so the curry flavor stands out. It is a natural with chicken.

We love it with duck and it goes well with ricotta as an hors’doeuvres. Chipotles, apricots, and tamarind – go figure!

Quinces and sour cherries mingle in harmony. A sweet chutney that everyone will cheer for.

This is great with bangers and mash. Good old sweet and tart flavor that goes with ham, steaks, and pork ribs.

Peaches and apples, with a Christmas-like aroma. It is tempting with chicken or tuna salad.

An accidental tourist in our kitchen that really packs a hit of habaneros. This is a jerk sauce supreme! A grillers delight.

A wonderous blend of tamarind, ginger, and fenugreek. Good with goat cheese, duck breasts, and fish cakes, or rice rolls.

The comeback kid with yellow tomatoes and habeneros. Yow! It has a nutty crunch and is good with egg and tomato salad.

chunkier than most but turns a rice side dish into a meal with parmesan cheese. Or add this to a stew for a great winter flavor.

Sweet and tender, mild enough for breakfast, but good with a goat cheese or brie!

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