OUR scholarship awardees have been announced, and we once again congratulate University of Technology (UTech) culinary arts bachelor’s degree programme students Junior Roberts and Mark Ramharrack.

Our judges: Dr Brian Langrin, Cathrine Kennedy, Jacqui Sinclair, Arnella Chin, Jodi Stewart, Leisha Wong, Krystal Chong, Nevada Powe, Odette Dixon-Neath, Christopher Reckord, Novia McDonald-Whyte and Matthew Hogarth are now into Week Three of our judging. We’re happy to report that the tastings are going very well (especially for Christopher Reckord and Matthew Hogarth).

Our first tasting session took place at the Spanish Court hotel on Tuesday, April 5, where we were introduced to JMA multi-award winner Spur Tree Spices Jamaican Limited and its oxtail and curry seasonings by company directors Mohan Jagnarine and Dennis Hawkins.

Spur Tree Spices Jamaican Ltd started some six years ago in Spur Tree, Manchester but has since moved to Kingston where the first jerk and pepper sauces were introduced. The company’s focus, however, is the export market where jerk remains their biggest seller and the products are available at wholesale distributors including Shop Rite and Restaurant Depot.

The oxtail seasoning is not just for oxtail, but is a traditional brown stew sauce that has found favour among the Jamaican community as well as with Hispanic and Black Americans. The seasoning (it’s advisable to use 2ozs to every lb) retails locally for $265.

The idea behind the curry seasoning was to transfer Jamaican curry flavours to the crossover market. Jagnarine spoke to the health benefits of turmeric and the fact that all the ingredients used are natural. The curry seasoning retails for $200-220.

Spur Tree Spices Jamaican Limited has also introduced Scotch Bonnet Pepper Seasoning, which uses 60 per cent fresh pepper, and is preparing to release Spice It Up, a soy seasoning made with Scotch Bonnet pepper.