Fancy bringing a taste of Jamaica to your dinner table? Well with the Eaton’s range of sauces and condiments you can. There’s a wide range to choose from. For example, Jerk seasoning in both mild and hot. Just rub it on scored chicken thighs, leave for 2 hours then BBQ.

The sauces range from a mild ketchup to an eyelash curling Scotch Bonnet sauce. Perfect for people who like their food on the spicy side!

There are also chutneys and jams for those mornings when you’d like something a little more exotic on your toast.

Based on the traditional Jamaican and Caribbean tastes first brought to the islands by the Carib and Arawak Indians, and then passed on through generations, Eaton’s products will allow you to create your very own Taste of the Caribbean.

The flavours are all 100% authentic and made to traditional Caribbean recipes. All are made by the Eaton’s family in Jamaica and are lovingly distributed by Dean Fosbury here in the UK. There are no additives or preservatives in these products.

I have a full range of these sauces in my kitchen cupboards and swear by them. Don’t just use them as sides - experiment a little. Try spreading this on your Pork ribs next time you BBQ: Six tablespoons Jerk tomato ketchup, two tablespoons Jerk sauce, and then depending on how hot you like it add West Indian Hot mustard sauce and Scotch Bonnet sauce with four tablespoons of brown sugar. Keep on basting till the ribs are sticky and golden.  Yum!

Or how about a dip with a kick? Use either the Scotch Bonnet sauce or the Crushed Pepper sauce, add to mayonnaise or crème fraiche and dig in.

They really are that diverse, you don’t have to limit them to Caribbean flavours. Mix and match to make perfect marinades. Although the must have with any Jerk dish has to be “rice n peas”:  Soften a bunch of spring onions in a pan with olive oil and 2 cloves of garlic. Add a couple of cups of rice, a tin of red kidney beans ( with the liquor from the tin), a sprig of thyme, a teaspoon  of salt, half a cup of coconut cream, 2 cups of water and bring to the boil with half a pint of chicken stock. Cover and simmer for 25 minutes or until all the liquid has gone and the rice is tender. Delicious!

The chutneys are superb, perfect with cheese or as an accompaniment to a chilli or curry. The jams (or “jelly” as they say in Jamaica) are a little bit special. In Mango or Guava, it’s something a bit different to kick start your day. Keep a look out for Calypso Imports next time you’re at a Food Fair and pick up some of their amazing sauces or check out the website www.calypsoimports.co.uk

Go on, let the sunshine in!

About Eaton’s and Calypso Imports:
Owned by Dean Fosbury and his Jamaican wife Nicole and father in law, Richard Kong, Calypso is truly a family business. It all started when Dean first tasted the Eaton's Jamaican Crushed Peppers while on a family holiday. He realised that there were no products in the UK offering such a complete range of mouth watering West Indian flavours. This is when the idea for Calypso was born.

At Calypso Imports, our aim is to give you a taste sensation with the unique and authentic flavours of the Caribbean. All our products are manufactured by our family in Jamaica, and sold under the Eaton’s family brand.

We love Caribbean food, and we want to share our passion for it with you. Our extensive product range allows you to easily recreate the sensational flavours of the Caribbean. Using the Eaton's range of authentic Caribbean sauces, seasonings, jams and chutneys, you can cook simply and effectively, impressing your friends by serving mouth-watering dishes such as the famous Jamaican Jerk Chicken and Rum Barbecue Pork.

Our range has something for everyone: from hot products such as Scotch Bonnet Pepper Sauce and West Indian Hot Mustard Sauce through to our succulent Papaya Chutney and Guava Jam. One of our BBQ sauces gained recognition in 2008 when the Guild of Fine Foods awarded a Gold Star in the Great Taste Awards 2008 to our Jamaican Jerk Barbecue Sauce.

The factory is located in Falmouth about 20 minutes drive from the beautiful beaches of Montego Bay, Jamaica, and is run by Richard’s niece Christine Wong and her father Dudley Winslow Eaton. Dudley has created all of the Eaton's recipes himself, having being inspired by his mother, and started King Pepper in 1985. Eaton’s is the family name that brands our authentic range of sauces, marinades, chutneys and jams, and the building pictured on the front of our bottles and jars is Falmouth’s famous old Georgian Post Office built in the 1800’s.

Today Caribbean Food is still a developing cuisine, with each island having its own variation and cooking style. It is a varied collection of dishes made up with spicy mixtures of island flavours, frequently blended with tomatoes, chilli peppers, and always including a healthy dollop of imagination. Caribbean cuisine is a classic cuisine still in the making. It is enticing, exotic, and, above all, experimental and open to interpretation.

A blend of ethnic influences, Caribbean food is a rich reminder of where today's Caribbean people came from: island food brings together indigenous tastes of the native Arawak and Carib Indians, European colonial influences, and African flavours introduced by slaves.

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