Growing up every Caymanian household had their own homemade escovitch. Instead of a jar filled with vinegar, scotch bonnets, seasoning peppers, onions and carrots, Cayman Peppa has simply blended it all together to create our version of this traditional hot sauce.

Our Signature House sauce is for everyday use, but we particularly enjoy it with chicken wings, fried fish, braised meats and seafood.

This staple island ingredient has gone wild and features 6 different coconut products - including local coconut meat and coconut rum by Cayman Spirits.

This is sauce is all about sweet-heat and is best paired with dishes that are coconut forward, such as fish rundown or stewed conch.

Inspired by the bold flavours of Bajan cuisine this hot sauce is not as sweet and innocent as you may think. With a base of local scotch bonnet peppers this devilishly, complex hot sauce has a sweetness from local mangoes plus a tang from the addition of mustard oil and turmeric.

We feel it goes best with fried foods, pork and sandwiches.

Plantain is a popular side dish in Caribbean culture, so Cayman Peppa has created a unique & authentic sauce that embodies sweet heat. Ripe plantains are fried until they are caramelised and then blended along with local scotch bonnet peppers and Jamaican spices, such as curry powder and allspice.

This pairs well with braised beef, chicken and side dishes like rice & beans, coleslaw & potato salad.

Chili Crunch (or Chili Crisp) is having a moment and we want to be a part of this trend. Think of a chili oil filled with crunch bits that add an amazing texture to your next dish. Our version is inspired by Chef David Chang’s Momofuko Chili Crunch - dried chilis, crispy garlic, sesame seeds & seaweed - but we also added our own Caymanian flair with crispy seasoning peppers and kicked up the heat with a scotch bonnet oil.