Combine all ingredients and mix well, adjust seasoning to taste.

 Combine salmon with oil, spice and mango sauce, marinate 30 minutes to 3hr.Bake in 400 degrees oven for t about 10 to 12 minutes or until  done.  Serve with rum spiked mango ginger salsa.
Serves3

For the sauce
1\4 white wine
1\4 cup Island Spiced ChipotleSauce
1\4 cup small diced ripe mango
1 tbsp each chopped cilantro and chives

Method– Toss shrimps and all ingredients together except oil or butter, set aside for 30 mins. Over high heat saute shrimps until almost cook remove from pan and set aside. Add whine to pan and reduce 1 minute then add mango, chipotle sauce, herbs and shrimps and bring to a boil. Serve as appetizer, main course  or canape. Serves 3

Method: combine  all ingredient and mix well adjust seasoning.
This salsa is an excellent complement for fish cakes and seafood fritters and grilled fish and seafood

Method: Soak fish for several hours changing the water a few times or soak overnight. Boil fish for about 5 t0 7 minutes, drain cool and flake into small pieces.   saute onion, garlic, scallion and tomates in buter until tender. Remove from heat and mix in hot sauce and thyme, let cool. Add baking powder to flour, add codfish and vegetable mixture to flour. add enough water to make a medium batter, batter should not be runny and not very thick either. Fry by tbsp in medium hot oil until golden brown on both sides. Drain on paper towel. Serve with watermelon ginger salsa

Method: Over  high heat cook onin in oil until tender, add sugar and  carmalize well. Add the remaining ingredients, bring to a boil and then redce to low heat and cook about 30 minutes until mangoes are tender adjust seasoning.

This chutney complements jerk dishes, fish cakes, cheeses, and grilled meats and seafood.

Method: Heat oil and saute ginger and garlic for a minute or two. Add seafood and sear to cook only half way set aside. Add wine and reduce by half add cream and coconut milk. Bring to a boil and reduce for about 3-5 minutes. Add seafood, pasta, lime juice and onion and continue cooking until sauce is slightly thickened. Add cheese, cilantro and correct seasoning.

Method: carmalize shallot and Garlic in oil add sugar and honey, carmalize well. Add tamarid, tamarid nectar and cinnamon stick.  Bring to a boil and simmer30 minutes. Thicken with cornstarch and correct the seasoning.

 Method: Combine spices and oil and rub into pork and marinate 30 minutes to 24 hr. Sear meat on grill or in hot frying pan and finish in the oven. Glazing with tamarid glaze halfway through the cooking.
Serves 3

1-3lb chicken  or 3 lb of leg or breast ( cut up)
3 tbsp Island Spiced Peppercorns Garlic & Herbs Seasoning 
1 tbsp Island Spiced Hot sauce
1 tbsp fresh ginger
1 Large onion (chopped)
2 cups canned coconut thick  milk
1  Red Stripe beer 
1 large green bell pepper (chopped)
1/2 cup oil
Salt and pepper

Method: Season chicken with peppecorn spice , ginger and a bit of the oil. Let sit 30 minutes up to 24 hrs. Over medium high heat brown chicken well  in batches. Set aside add onion and green pepper to pan ang cook 2-3 minutes, add beer and reduce by half and add the coconut milk and hot sauce. Return chicken to pot and bring to a boil and reduce to medium heat and cook until done, about 30-45 minutes, correct seasoning.
Serves 6-8