Callaloo Corner came to life from the desire to recreate and share authentic Caribbean flavours. It was founded by Christine Lee Wing who creates pepper sauce blends to infuse dishes with real Trinidadian heat.

Spicy Pineapple BBQ Sauce: Tomato Ketchup (Water, Sugar, Spirit Vinegar, Tomato Paste, Modified Maize Starch, Salt, Acidity Regulator (Citric Acid), Preservative (Potassium Sorbate), Spices), Pineapple (25%), Water, Onion, Wholegrain Mustard, Distilled White Vinegar, Mixed Chillies (3%), Honey, Dark Brown Sugar, Lemon, Green Seasoning (3%) (Onion, Mixed Chillies, Spring Onion, Thai Parsley, Water, Parsley, Garlic, Coriander, Distilled White Vinegar, Scotch Bonnet Pepper, Thyme), Garlic, Tamarind, Hot Smoked Paprika (1%), Coriander, Scotch Bonnet Pepper (2%), Salt, Thai Parsley, Roasted Cumin, Angostura Bitters, Olive Oil, Black Pepper "Doux Doux": Chayote + Tamarind Pepper Sauce: Water, Chayote (17%), Onion, Tamarind (12%), Vinegar, Scotch Bonnet Pepper (7%), Orange, Garlic, Brown Sugar, Honey, Salt, Coriander, Thai Parsley, Ground Cumin "Papa Yo!": Papaya + Carrot Pepper Sauce: Onion, Vinegar, Water, Papaya (19%), Scotch Bonnet Pepper (8%), Carrots (7%), Mustard (4%), Garlic, Honey, Lemon, Coriander, Thai Parsley, Salt, Brown Sugar. "Kaiso Beetz": Beetroot + Tamarind Pepper Sauce: Water, Beetroot (16%), Onion, Tamarind (10%), Scotch Bonnet Pepper (9%), Apple Cider, Vinegar, Lemon, Garlic, Carrots, Brown Sugar, Maple Syrup, Salt, Coriander, Thai Parsley, Ground Cumin. "Jeez-an-ages": Apple + Mango Pepper Sauce: Mangoes (17%), Apples (14%), Onion, Water, Lemon, Scotch Bonnet Pepper (8%), Vinegar, Apple Cider, Garlic, Brown Sugar, Red Chilli, Ginger, Turmeric Root, Ground Black Pepper. Roast Tomato Hot Sauce: Tomato (40%), Scotch Bonnet Pepper (14%), Water, Onion, Vinegar, Garlic, Birds Eye Chilli (3%), Thai Parsley, Salt, Olive Oil, Trinidad Scorpion Dried Chilli Pod (0.08%)

Allergens:

• Mustard,