{"title":"Sauces \u0026 preserves","description":"\u003cp\u003ePepper sauces, jams, syrups. The shelf with Mrs Greaux, Llewellyn Clarke, Agro tamarind, and Local Kittitian jam.\u003c\/p\u003e","products":[{"product_id":"local-jam","title":"Local Kittitian Jam","description":"\u003cp\u003e\u003cstrong\u003eTamarind set as a jam. Less sweet than marmalade, more tart than fig.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA small-batch jam made in St. Kitts from local tamarind pulp, slow-cooked with cane sugar and citrus zest until it spreads cleanly across toast. Less sweet than orange marmalade, more tart than fig jam, sits somewhere in between.\u003c\/p\u003e\n\u003cp\u003e190g jar. Refrigerate after opening. Pairs with sharp cheese and country bread.\u003c\/p\u003e","brand":"Bellyful","offers":[{"title":"Tamarind — 190g","offer_id":46249465610412,"sku":"PRE-LOCAL-0001","price":18.0,"currency_code":"USD","in_stock":true}]},{"product_id":"agro-tamarind-syrup","title":"Agro Tamarind Syrup","description":"\u003cp\u003e\u003cstrong\u003eTamarind reduced to a sweet-sour cordial. Both ends of the tongue at once.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAgro takes tamarind pulp and simmers it slowly with cane sugar until the syrup pulls a thread, then bottles it warm. The result is a sweet-sour cordial that drinks the way tamarind should. Both ends of the tongue at once, with cane sugar holding it together. Drips over yoghurt, glazes a chicken, mixes into a rum punch with two changes of mind.\u003c\/p\u003e\n\u003cp\u003e250ml. Glass. Refrigerate after opening. The cocktail gift, the foodie gift.\u003c\/p\u003e","brand":"Agro Development Fund","offers":[{"title":"Default Title","offer_id":46249466364076,"sku":"PRE-AGRO-0001","price":22.0,"currency_code":"USD","in_stock":true}]},{"product_id":"greaux-pepper-sauce","title":"Mrs Greaux Pepper Sauce","description":"\u003cp\u003e\u003cstrong\u003eScotch bonnet, vinegar, garlic, mustard. The recipe Mrs Greaux has not changed since 1985.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMrs Greaux has been bottling scotch bonnet sauce out of her kitchen in the south-east of St. Kitts since the early eighties. The recipe has not changed since the second batch. Scotch bonnet, white vinegar, garlic, a small measure of mustard. Smells sharp. Hits the back of the tongue, then the front. Disappears too quickly into stews and over fried fish.\u003c\/p\u003e\n\u003cp\u003e150ml. Glass. Goes with everything except dessert.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/lime\/how-nevis-makes-pepper-sauce\"\u003eRead: How Nevis makes pepper sauce →\u003c\/a\u003e\u003c\/p\u003e","brand":"Mrs Greaux","offers":[{"title":"Default Title","offer_id":46249467281580,"sku":"SAS-GREAUX-0001","price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/5140\/9324\/files\/mrsgreaux_6d1126b2-8acd-46d7-a765-0d8aab7f08d0.png?v=1779578965"},{"product_id":"vanilla-paradise-vanilla-pods-jar","title":"Vanilla Paradise Madagascar-Grade Vanilla Pods (Jar of 5)","description":"\u003cp\u003e\u003cstrong\u003eFive whole pods. Oily, dark, Madagascar-grade, grown on Nevis.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVanilla Paradise grows Madagascar-grade vanilla pods on Nevis. The same Vanilla planifolia, cured to the same moisture and softness, only on a forty-square-mile island where nobody planted vanilla at scale until this farm did it. The jar holds five whole pods, oily and dark, with the seeds visible through the skin.\u003c\/p\u003e\n\u003cp\u003e5 pods in a glass jar. Use whole. Split lengthways and scrape the seeds for a custard. The baker's gift, the foodie gift, the conversation starter on a kitchen shelf.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/lime\/vanilla-takes-three-years\"\u003eRead: Vanilla takes three years →\u003c\/a\u003e\u003c\/p\u003e","brand":"Vanilla Paradise Nevis","offers":[{"title":"Default Title","offer_id":46261917745324,"sku":"PRE-HAMILTON-0001","price":48.0,"currency_code":"USD","in_stock":true}]},{"product_id":"llewellyns-hot-pepper-thyme-sauce","title":"Llewellyn's Hot Pepper \u0026 Thyme Sauce","description":"\u003cp\u003e\u003cstrong\u003eHeat with a herbal lift. The sauce served at the Four Seasons.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLlewellyn Clarke's first sauce, and still the signature.\u003c\/p\u003e\n\u003cp\u003eRed scotch bonnet from local Nevis farms, fresh Caribbean thyme, blended in small batches in a Rawlins Village kitchen. The thyme is the move: herbal at the front, scotch bonnet through the middle, a slow finish that does not burn out the palate. The bottle on every table at Sunshine's Bar and Grill on Pinney's Beach, and on the chef's pass at the Four Seasons Resort Nevis.\u003c\/p\u003e\n\u003cp\u003eSits well with grilled fish, eggs, mutton, anything that wants heat without losing its own flavour.\u003c\/p\u003e\n\u003cp\u003e148ml. Made in Rawlins Village, Nevis.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/lime\/three-sauces-from-rawlins-village\"\u003eRead the story\u003c\/a\u003e · \u003ca href=\"https:\/\/www.youtube.com\/watch?v=OCwCV_FlGPw\" target=\"_blank\" rel=\"noopener\"\u003eWatch the FedEx film\u003c\/a\u003e\u003c\/p\u003e","brand":"Llewellyn Clarke","offers":[{"title":"Default Title","offer_id":46261917810860,"sku":"SAS-LLEWELLYNCLARKE-0001","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/5140\/9324\/files\/llewellyns-hot-pepper-thyme-bellyful_92553ad9-26c8-4546-b170-eb5a5c4b0321.jpg?v=1779588605"},{"product_id":"llewellyns-guava-pepper-sauce","title":"Llewellyn's Guava Pepper Sauce","description":"\u003cp\u003e\u003cstrong\u003eRed bonnet, ripe guava, slow heat.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe same Rawlins Village kitchen, in the fruit register.\u003c\/p\u003e\n\u003cp\u003eLlewellyn picks ripe guava from the gardens that supply the kitchen, then blends it with red scotch bonnet, onion, garlic, and ginger. Fruit-forward where most pepper sauces are vinegar-forward. Jammy through the middle, with heat that builds.\u003c\/p\u003e\n\u003cp\u003eA pairing sauce. Cheese boards. Roast pork. Cream cheese on a cracker. Anything that asks for sweet and hot on the same plate.\u003c\/p\u003e\n\u003cp\u003e148ml. Made in Rawlins Village, Nevis.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/lime\/three-sauces-from-rawlins-village\"\u003eRead the story\u003c\/a\u003e\u003c\/p\u003e","brand":"Llewellyn Clarke","offers":[{"title":"Default Title","offer_id":46304375865516,"sku":"SAS-LLEWELLYNCLARKE-0002","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/5140\/9324\/files\/llewellyns-guava-pepper-bellyful_a35312d6-e96a-473b-b81d-c66388fa3638.jpg?v=1779588611"},{"product_id":"llewellyns-mango-pepper-sauce","title":"Llewellyn's Mango Pepper Sauce","description":"\u003cp\u003e\u003cstrong\u003eYellow bonnet, Nevisian mango, bright as morning.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYellow scotch bonnet, milder and more aromatic than the red, blended with ripe mango from the Nevis plantation up the road. Garlic, ginger, salt. Nothing else needed.\u003c\/p\u003e\n\u003cp\u003eThe mango carries the heat in a different way: sweeter at the front, longer on the finish. Pours over grilled chicken and fish. Holds its own beside curry or jerk pork.\u003c\/p\u003e\n\u003cp\u003eYellow as a wedding cake.\u003c\/p\u003e\n\u003cp\u003e148ml. Made in Rawlins Village, Nevis.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"\/blogs\/lime\/three-sauces-from-rawlins-village\"\u003eRead the story\u003c\/a\u003e\u003c\/p\u003e","brand":"Llewellyn Clarke","offers":[{"title":"Default Title","offer_id":46304376422572,"sku":"SAS-LLEWELLYNCLARKE-0003","price":14.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0751\/5140\/9324\/files\/llewellyns-mango-pepper-bellyful_a92e8544-0ab7-4468-aa53-fb2598c3949b.jpg?v=1779588617"},{"product_id":"flauriel-nevis-mango-ketchup","title":"Flauriel Nevis Mango Ketchup","description":"\u003cp\u003eNevis mango cooked down with vinegar, onion and spice into a sweet, tangy ketchup. Good on fish, on chicken, or straight off the spoon.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePlaceholder listing. Weight, ingredients and price to confirm.\u003c\/em\u003e\u003c\/p\u003e","brand":"Flauriel","offers":[{"title":"Default Title","offer_id":46344974237868,"sku":null,"price":11.0,"currency_code":"USD","in_stock":true}]},{"product_id":"flauriel-soursop-jelly","title":"Flauriel Soursop Jelly","description":"\u003cp\u003eSoursop, squeezed and set into a soft jelly. Spread it on hard dough bread or fold it through yoghurt.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePlaceholder listing. Weight, ingredients and price to confirm.\u003c\/em\u003e\u003c\/p\u003e","brand":"Flauriel","offers":[{"title":"Default Title","offer_id":46344974500012,"sku":null,"price":9.5,"currency_code":"USD","in_stock":true}]},{"product_id":"flauriel-curry-coconut-pepper-sauce","title":"Flauriel Curry Coconut Pepper Sauce","description":"\u003cp\u003eCaribbean curry, coconut milk and scotch bonnet cooked into a thick, hot sauce. For curries, for stews, or anything that wants heat with a little sweetness behind it.\u003c\/p\u003e\u003cp\u003e\u003cem\u003ePlaceholder listing. Heat level, ingredients and price to confirm.\u003c\/em\u003e\u003c\/p\u003e","brand":"Flauriel","offers":[{"title":"Default Title","offer_id":46345017491628,"sku":null,"price":12.0,"currency_code":"USD","in_stock":true}]}],"url":"https:\/\/belly.ful.kn\/collections\/eat-sauces-preserves.oembed","provider":"Bellyful","version":"1.0","type":"link"}