On our Taste of Jamaica Tour, pepper sauce isn’t just something we serve, it’s part of our story.
Right here on the farm, we grow the peppers, harvest them by hand, and turn them into our own house-made pepper sauce using a blend of seven carefully chosen peppers. Each one adds its own voice to the final flavor. Some bring sweetness, others bring fire, and together they create a sauce that’s bold, balanced, and deeply Jamaican.
The blend includes fiery Thai Hot Peppers, sweet Marconi Reds, and smoky Jimmy Nardello’s Peppers. Georgia Flame and Cyklon Peppers add a clean, lively heat, while Black Hungarian Peppers bring depth and earthiness. At the heart of it all is the Jamaica Scotch Bonnet, fruity, aromatic, and unmistakably Caribbean.
We also dry and crush these peppers to sell through our herbal website, Island Herbs and Spices. After a recent hurricane destroyed our pepper plants, everything went out of stock. It was a tough loss, but farming teaches patience and resilience. We’re now replanting and moving our peppers into grow bags so they can be protected and moved to safety when heavy rains or storms come through.
Every batch of pepper sauce is made with ingredients grown on this same land. It’s a reflection of the farm, the seasons, and the care that goes into every step. When you taste it, you’re not just tasting heat, you’re tasting our journey, our recovery, and our passion for sharing real Jamaican flavor with our guests.
