PRODUCTS

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EXTRA VIRGIN ORGANIC COCONUT OIL

Virgin Coconut Oil means, oil extracted from well matured and fresh coconut meat (not copra) by mechanical or natural means. It’s best be obtained without using heat, does not undergo chemical refining, bleaching, or deodorizing, so as the oil’s essential properties,  is well protected and preserved, as they were present in their original state in the coconut.

Processed by natural means without heat and any chemical. Composed of at least 9 fatty acid (Medium Chain Fatty Acids) namely caproic, caprylic, capric, lauric, myristic, stearic, oleic and linoleic acid. Study shows that it’s really beneficial to mankind regardless of age range. Suitable to be consumed, applied on skin, as a massage ointment, and also good for couples.

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[av_heading heading=’TURMERIC COCONUT OIL’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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  • Gives great curry flavor
  • Turmeric is also great for inflammation
  • Great for cooking and amazing on salads

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[av_heading heading=’CINNAMON COCONUT OIL’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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  • Great flavor for cooking and baking
  • Cinnamon has also been found to be good for those with diabetes

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[av_heading tag=’h2′ padding=’10’ heading=’RED CHILI COCONUT OIL’ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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  • Spice lovers can experience a full, robust flavor throughout their cooked meal
  • Contains disease preventing and health promoting properties

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[av_heading heading=’GINGER COCONUT OIL’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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  • Brings amazing flavor throughout many types of dishes
  • Great antioxidant
  • Lowers cholesterol
  • Bolsters immune system

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[av_heading tag=’h2′ padding=’10’ heading=’JAMAICAN BROWNING’ color=” style=’blockquote modern-quote’ custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]

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Browning is the process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions. Ground meat will frequently be browned prior to adding other ingredients and completing the cooking process. Ingredients: Water, Carmel, 0.1% Sodium Benzoate (Preservative)
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[av_heading heading=’JAMAICAN JERK SEASONING’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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Jerk is a style of cooking native to Jamaica in which meat is dry-rubbed or wet marinated with a very hot spice mixture called Jamaican jerk spice. Jerk seasoning is traditionally applied to pork and chicken. Modern recipes also apply jerk spice mixes to fish, shrimp, shellfish, beef, sausage, lamb, vegetables, and tofu. Jerk seasoning principally relies upon two items: allspice (called “pimento” in Jamaica) and Scotch bonnet peppers. Other ingredients may include cloves, cinnamon, scallions, nutmeg, thyme, garlic, brown sugar, ginger, and salt.
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[av_heading heading=’ACKEE IN BRINE’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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Ackee is the national fruit of Jamaica and is borne in clusters on an evergreen tree. Its name is derived from the West African Akye fufo. The tree is not endemic to the West Indies but was introduced from West Africa during the 18th century. The plant was named Blighia sapida in honour of Captain William Bligh who in 1793 took samples to Kew Gardens in South London. Ackee trees are found across the island of Jamaica but the main producing areas are located in Clarendon and St Elizabeth. There are two bearing seasons: between January to March and June to August.
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[av_heading heading=’SCOTCH BONNET PEPPER’ tag=’h2′ style=’blockquote modern-quote’ size=” subheading_active=” subheading_size=’15’ padding=’10’ color=” custom_font=”][/av_heading]

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Scotch bonnet, also known as scotty bonsbonney peppers, or Caribbean red peppers is a variety of chili pepper. Found mainly in the Caribbean islands, it is also in Guyana (where it is called the ball-of-fire pepper), the Maldives Islands (where it is called mirus) and West Africa. It is named for its resemblance to a Tam o’ Shanter hat. Most Scotch bonnets have a heat rating of 100,000–350,000 Scoville units. For comparison, most jalapeño peppers have a heat rating of 2,500 to 8,000 on the Scoville scale. However there are completely sweet varieties of Scotch bonnet grown on some of the Caribbean islands, called cachucha peppers.  These peppers are used to flavour many different dishes and cuisines worldwide and are often used in hot sauces and condiments.
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