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Tortuga's Caribbean-spicy "Hot as Hell" sauce adds a unique enhancement to any meal or snack! Try it as a relish on hot dogs, hamb...urgers, sandwiches, or in dips. Founded in 1984, Tortuga Rum Company has grown to become the largest duty-free liquor business in the Cayman Islands. Husband and wife team Robert and Carlene Hamaty, started the company while they were both employed by the islands national airline, Cayman Airways.The name, Tortuga, chosen by Robbie and Carlene, was derived from the original name given to the Cayman Islands, Las Tortugas meaning "The Turtles". read more

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Mangoes and Tamarinds are blended with Ginger and Caribbean Scotch Bonnet Pepper to create a truly exquisite stir fry sauce for se...afood, poultry and vegetables. It tastes as good as it sounds. Founded in 1984, Tortuga Rum Company has grown to become the largest duty-free liquor business in the Cayman Islands. Husband and wife team Robert and Carlene Hamaty, started the company while they were both employed by the islands national airline, Cayman Airways.The name, Tortuga, chosen by Robbie and Carlene, was derived from the original name given to the Cayman Islands, Las Tortugas meaning "The Turtles". read more

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This traditional recipe brings together both heat and flavor. The fiery Caribbean Scotch Bonnet Pepper is enhanced by the addition... of spices to bring you a condiment beyond compare. Spicy and tangy! Founded in 1984, Tortuga Rum Company has grown to become the largest duty-free liquor business in the Cayman Islands. Husband and wife team Robert and Carlene Hamaty, started the company while they were both employed by the islands national airline, Cayman Airways.The name, Tortuga, chosen by Robbie and Carlene, was derived from the original name given to the Cayman Islands, Las Tortugas meaning "The Turtles". read more

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This Caribbean grill sauce is bursting with tropical flavor and heat! Baste seafood kebabs before and during grilling. Use as a di...p for fish and shrimp fingers, crab cakes, and conch fritters. Mix equal parts of Spicy Seafood Sauce with mayonnaise to make an exotic Caribbean tartar-like sauce. Founded in 1984, Tortuga Rum Company has grown to become the largest duty-free liquor business in the Cayman Islands. Husband and wife team Robert and Carlene Hamaty, started the company while they were both employed by the islands national airline, Cayman Airways. The name, Tortuga, chosen by Robbie and Carlene, was derived from the original name given to the Cayman Islands, Las Tortugas meaning "The Turtles". read more

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From the makers of Bacon Jam, here's the latest innovation from Skillet's airstream trailer kitchen – a line of pumpkin-based sauc...es that folks can use similarly to the way they would use a traditional ketchup. These condiments deliver a distinctive taste experience as well as all the rich vitamins and minerals that come from pumpkin. Available in three varieties: Chipotle: Southwest meets pumpkin! The deep smoky chipotle flavor, coupled with aromatic spices, delivered on the rich base of pumpkin. Use it with homemade tortillas, or with traditional French fries. Add it to your super-secret taco recipe. Or marinate a flank steak with it for the barbeque. Brown Sugar and Apple Cider Vinegar: The brown sugar and vinegar flavor does a number on your head and your mouth. At first taste, you want to say "it tastes like a yummy ketchup." But then you get the spicy pumpkin flavor and all you can say is "wow!" Try it on a grilled Turkey-and-Gruyere Panini or add some cream and vegetable stock to make a fabulous sauce for butternut squash ravioli. Thai Coconut: Filled with a rich coconut flavor, Asian spices and curry, and – of course – pumpkin, the Thai Coconut flavor goes in a new direction. It's terrific as a dipping sauce with Vietnamese spring rolls, or as a flavor base for a stir-fry with your favorite veggies. Varieties sold separately. read more

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Pickapeppa Sauce is a versatile condiment for everyday use in your favorite recipes. Imported from Jamaica, Pickapeppa sauce is us...ed as a condiment on meats and vegetables, and it's a good substitute for any hot sauce. This Jamaican specialty includes all natural ingredients like onion, raisins, peppers, tamarinds and other flavorful additions in a tomato base. read more

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An all-natural robust duck and veal stock, well reduced to bind sauces of your favorite dishes. Made without flour, gelatin, salt,... or sodium. This rich demi-glace is made according to a traditional French recipe. A slow reduction process and careful straining yields a thick, potent sauce with a glossy appearance. Ideal for making the classical sauces of French cuisine, and perfect as the base for a sauce bigarade. read more

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Goodall's (formerly called Alanna) is one of the most well-known brands in Ireland. It has been around since 1837, and is even ref...erenced in Jame's Joyce's Ulysses. Goodall's Steak Sauce has become a classic condiment found on many Irish tables. Even those who are not typically steak sauce fans will love the rich, bold, full flavor. It gives added zest to steaks, burgers, and chops. It also adds a special touch to cheese, cold meats, and sandwiches. read more

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DiChickO's makes a number of sauces and marinades using peri-peri peppers. In addition to 175,000 Scoville units of heat, peri-per...is are a rich source of vitamin A, C and beta carotene. Peri-Peri means "pepper pepper" in Swahili. The specific pepper referred to is the African Bird's Eye Pepper. This fiery pepper is very small and can be found in African and Portuguese cuisine. The pepper was carried back by Portuguese traders to Angola and Mozambique, and then ultimately to Portugal. DiChicko's has combined this red hot pepper and packed it with flavor. We offer three distinct flavors: Mild, Hot, and Lemon and Herb. The result is that you just can't get enough! Use with chicken, beef, pork, vegetables, chili, soup, etc. It can be used as a condiment, marinade, or overall flavor enhancer. Varieties sold separately. read more

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Kolding Salad Factory has been a Danish-owned family business since 1947. The company was founded in Kolding by husband and wife C...hristine and John Hansen. The company started as a small agency business with flour, margarine, various bakery items as well preserved, mainly fish. Kolding Remoulade is a lunchtime staple in many Danish houses. Remoulade is delicious on breaded fish, chicken strips, shrimp, or as a creamy dip for vegetables. The Danish are also fond of using this as a dip for French fries. Note: This product requires refrigeration. read more

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Glossy and burgundy-colored from a splash of Port, this traditional English sweet-and-sour sauce turns pork tenderloin into an ele...gant entree. Delicious with pork or game, this red currant jelly and orange based sauce can be used as a glaze for ham. Imported from Scotland, the Mrs. Bridges collection is crafted using classic methods. An authentic approach means that they use the time-honored, slow boiling, open-pan method of making sauces and preserves in the traditional copper bottom pans. The family-run company is based in Arbroath on the east coast of Scotland. Mrs. Bridges' products are all manufactured with no additives, preserving tradition and, more importantly, rich flavor. With the best of Scottish soft fruits on the doorstep in the berry fields of Scotland, Mrs. Bridges' recipes use only the highest quality crops to produce a notably superior collection of food gifts. As Mrs Bridges herself would say, "The difference is in the taste." read more

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Bluegrass Soy Sauce soy sauce is microbrewed in small batches using only whole Kentucky grown Non-GMO soybeans, soft red winter wh...eat, and the purest limestone filtered Kentucky spring water. The producer, Bourbon Barrel Foods, ferments and ages the soy bean mash in re-purposed bourbon barrels. It's smoky and brothy, with hints of oak and a mild sweetness reminiscent of fine Kentucky bourbon. Excellent for marinating pork, dressing grilled shellfish, using as a sauce for roasted vegetables, or seasoning dips. Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country, "The Napa Valley of the Bluegrass." Their philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. From the farmer in southern Kentucky that grows the soybeans for naturally fermented, small-batch soy sauce, to the grower in Eastern Kentucky that harvests the sorghum used as a sweetener, Bourbon Barrel Foods have a hands-on approach that requires them to search for the best their state has to offer and develop relationships with the farmers that get great satisfaction seeing their crops grow from the seed to the shelf. read more

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Voted "Best New Product" at Jungle Jim's Weekend of Fire in 2011, CaJohns Trinidad Moruga Scorpion sauce is made with fresh Scorpi...on chilies and has that lasting burn of flavor for those who like it really hot! When it comes to bringing the heat, there's a new king of the hill. According to a first-of-its-kind scientific study on "super-hot" chile varieties, New Mexico State University's Chile Pepper Institute has identified the Trinidad Moruga Scorpion as the new hottest pepper on the planet. Some of these peppers have been tested at twice the heat levels of the bhut jolokia! With a sweet, fruity flavor, you'll have a few seconds to enjoy the beguiling flavor of these chiles before the searing burn sets in. read more

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Yuzu Pao is a classic sriracha style Yuzu Citrus Chile Sauce. Utilizing the aromatic, intensely flavored yuzu zest and yuzu fruit ...paired with sun-ripened chiles, a touch of honey, and cane sugar delivers a truly unique and sophisticated condiment that will elevate your creations to sublime! The name Sriracha came about since this sauce is a version of a hot sauce originating in Si Racha, Thailand. Available in Green Chile or Red Chile. Varieties sold separately. read more

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Spice up your dishes with Life in Provence's bold Rouille, a Provençal spicy mayonnaise that adds a tangy kick to almost any dish.... Pausing to give sensations their full recognition is a natural law of Provence. With Rouille, the Provençal way can be yours: find the perfect picnic spot, bite into that roasted chicken dipped in rouille, close your eyes, let the subtle spices activate your senses, and breathe in the scenery. Or serve as a spicy vegetable dip with crudités, or as a sandwich spread. Try finishing off a steak or grilled fish with a dollop of this zesty sauce. read more

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Tortuga Gourmet Steak Sauce adds that spicy flavor to steaks, hamburgers, and poultry. Also great for grilling and in marinades. F...ounded in 1984, Tortuga Rum Company has grown to become the largest duty-free liquor business in the Cayman Islands. Husband and wife team Robert and Carlene Hamaty, started the company while they were both employed by the islands national airline, Cayman Airways.The name, Tortuga, chosen by Robbie and Carlene, was derived from the original name given to the Cayman Islands, Las Tortugas meaning "The Turtles". read more

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Pomegranate and Mango Chipotle Sauce blends tart pomegranate (rich in antioxidants), sweet mango, and smokey chipotle peppers toge...ther to create an ideal sauce to top off grilled chicken, roasted pork and baked fish. It's also wonderful as a stir fry sauce. For a quick and easy appetizer, pour some over cream cheese or brie and serve with crackers. read more

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Make the ordinary incredible with the addition of these unique sauces inspired by some of the great dishes from around the world. ...Raspberry Asian: Rich island flavors sweetened with ginger and chilis. Southwest Chipotle: A gourmet sauce and glaze with a southwest flair. Thai Chile with Ginger: Infusion of sweet ginger and spicy chilis. Varieties sold separately. read more

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This Green Harissa from Mina is sure to take your Harissa-addiction to a whole new level! Unlike the red, the base of this hot spr...ead is green peppers and chiles, with a touch of Moroccan cumin. Garlic, extra virgin olive oil, vinegar and salt round out the flavor profile. This is more than just a color-change, Mina Green Harissa has a very unique flavor profile. The green peppers offer a stronger vegetable note, reminding one of an Italian Salsa Verde with a North African finish. Harissa has been hailed as the heart and soul of Moroccan cuisine. It is imbued with all the culinary passions of a country and a people, it is the central condiment that sits atop every kitchen table in North Africa used as a spread, a dip or drizzled on top of nearly any dish. This Harissa sauce is the year's culinary discovery by chefs across America, France and the United Kingdom and has replaced its distant cousin the American hot-sauce. Appearing on classic and contemporary menus as the star condiment, it goes equally well with New Zealand lamb as it does with Southern barbecued chicken or a vegetable tangine with couscous. Each one of Mina's jars will transform your meal into culinary journey. Mina grew up on the wave-crashing shores of Casablanca where a morning promenade between the white walls of this majestic city was a culinary journey onto itself. When the salty air would breeze through the narrow streets of the city, every kitchen window produced some of the most beautiful aromas from recipes passed down from one generation to the next over centuries. Mina first learned the art of cooking from her dear mother; at 16 she tasted her next-door neighbor's homemade Harissa and fell in love with this fiery red sauce. From a thick spreadable consistency Mina played with the recipe until she made it exactly hers. She added extra-virgin olive oil, a touch of vinegar and some garlic to the pepper base that gives the sauce its unique tangy-hot flavor profile. read more

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Get ready to ride the scorpion! If you think you have what it takes to handle this fiery concoction, then strap in and brace yours...elf for the sweet sting of the scorpion. Native to Trinidad, the Scorpion chile pepper offers a bold heat like the ghost chile. With a fruity citrus flavor, and its well defined "tail" that gives it its name. The Trinidad Scorpion pepper, which ripens from green to orange to red, is rumored to be even hotter than the bhut jolokia, which currently holds the Guinness World Records title of world’s hottest chile pepper. A portion of bottle sales helps to fund research and education at Chile Pepper Institute at New Mexico State University-where spiciness is a religion. read more

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With a long tradition in Japan, light amber in color as well as cleaner and thinner than typical soy sauces, this white soy infuse...s wonderful flavor without darkening the color of foods. Compared to traditional dark soy sauce, the more subtle Shiro (or white) soy sauce involves more wheat and has a lighter color and sweeter flavor. The wheat is roasted in hot sand until it turns fox brown in color and yields a fragrant aroma. Then it is coarsely milled to resemble cracked wheat and a small amount of steamed soybeans are mixed with the fragrant, roasted wheat. The soybeans and wheat are mixed together and inoculated with koji seed. Because of this mildness, white soy sauce is a favorite of chefs and mixologists looking to add the flavor of soy without overpowering the flavors and colors of other ingredients. Tamari was first produced as a by-product of the soybean miso. People who were making soybean miso discovered the value of the raw liquid drawn off from the cedar kegs during the fermentation process. Since then, Tamari itself has become a popular soy sauce product. The actual translation of tamari is "puddle," so called by the way it would pool on top of the miso. Many of the kegs now in use for Takumi's soy sauce are two and three centuries old, and through repeated use, they retain certain microorganisms deep within the grain of the wood. Thus, in addition to the traditional practices and techniques handed down within the maker's household from generation to generation, the maker's plant carries another biological tradition of microbial cultures handed down through generations of use. Since genuine Tamari is a non-wheat product, it has a distinctive aroma as well as thicker texture, deeper color, and stronger taste. It is often used for dipping raw fish (sashimi), sautéing teriyaki, and other culinary techniques. read more

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From the makers of Bluegrass Soy Sauce comes this Kentucky Style Teriyaki. It's sweetened with sorghum, flavored with bourbon, and... seasoned with fresh ginger and garlic. Use it as a marinade for any meat, as a finishing/glazing sauce, or add it to stir fry as a cooking sauce. It's vegetarian and all natural, so you can feel good about sopping on the sauce! Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country, "The Napa Valley of the Bluegrass." Their philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. From the farmer in southern Kentucky that grows the soybeans for naturally fermented, small-batch soy sauce, to the grower in Eastern Kentucky that harvests the sorghum used as a sweetener, Bourbon Barrel Foods have a hands-on approach that requires them to search for the best their state has to offer and develop relationships with the farmers that get great satisfaction seeing their crops grow from the seed to the shelf. read more

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Summer isn’t the only thing hot in Central Texas! Using Grandma Bracewell’s original recipe, Southside Market Hot Sauce is a fiery..., vinegar based sauce you’ll want to have handy for spicing up just about everything. The pitmasters keep a 32 oz. "whiskey" bottle of this delicious hot sauce on every table at Southside. And most of us keep a 5 oz. bottle on our own kitchen tables at home! read more

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Also known as Rogan Josh, this balanced curry comes from the beautiful mountainous state of Kashmir. Hints of nutmeg and mace add ...depth and balance to the rich tomato flavor. For a traditional Rogan Josh simmer with cubed lamb. Or enjoy this versatile sauce with chicken, chickpeas or vegetables. Simmer with chicken, meat, seafood, tofu or vegetables for a quick delicious curry. Spoon over Rice or Noodles, use as a marinade, or mix into soups. Maya Kaimal is an authority on Indian food and an author of two cookbooks: "Curried Favors" and "Savoring the Spice Coast of India". read more

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Woodford Reserve Bourbon Sorghum Vinaigrette salad dressing combines the finest Kentucky cane sorghum syrup with the many deliciou...s flavor notes of Woodford Reserve Bourbon. A splash of apple cider vinegar adds just enough bite. Woodford Reserve Bourbon, one of the finest bourbons available, is carefully crafted by Master Distiller Chris Morris. The distillery was originally built in 1812 and today holds the honor of being the official bourbon of the Kentucky Derby and the Breeder's Cup. Bourbon Barrel Foods is a maker of gourmet food products that reflect the rich heritage of Kentucky's Bourbon Country, "The Napa Valley of the Bluegrass." Their philosophy is to make quality gourmet sauces and seasonings by adhering to a three-word philosophy: slow, small, simple. From the farmer in southern Kentucky that grows the soybeans for naturally fermented, small-batch soy sauce, to the grower in Eastern Kentucky that harvests the sorghum used as a sweetener, Bourbon Barrel Foods have a hands-on approach that requires them to search for the best their state has to offer and develop relationships with the farmers that get great satisfaction seeing their crops grow from the seed to the shelf. read more

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For those of you that really enjoy a spicy barbecue sauce then you've found the right place! This is one of the hottest BBQ's out ...there; CaJohns Trinidad Moruga Scorpion BBQ is so hot you almost don't need fire to cook with it. When it comes to bringing the heat, there's a new king of the hill. According to a first-of-its-kind scientific study on "super-hot" chile varieties, New Mexico State University's Chile Pepper Institute has identified the Trinidad Moruga Scorpion as the new hottest pepper on the planet. Some of these peppers have been tested at twice the heat levels of the bhut jolokia! With a sweet, fruity flavor, you'll have a few seconds to enjoy the beguiling flavor of these chiles before the searing burn sets in. read more

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This fresh aioli sauce is the classic garlicky mayonnaise of Provencal cuisine. It is traditionally appreciated in the South of Fr...ance with steamed vegetables, fish, and seafood. Made with sunflower oil, egg yolk, garlic, mustard, white wine vinegar, salt, lemon. The Delouis family began as a vinegar company in Limoges, France in the late 19th century. In 1976, they began making mustards in Champsac and with great success began to make fresh mayonnaises, dressings, and sauces read more

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Dave’s Signature BBQ Dipping and Grilling Sauce has a depth of flavor that comes from Fire Roasting all of the key ingredients: to...matoes, poblano chiles, sweet onions and garlic. This tangy, smokey sauce is the perfect companion for any BBQ. Plus, no HFCS! Dave’s Homemade is a company that produces small batch artisanal sauces and rubs along with a two-volume set of cookbooks for the home cook based in New York and founded in 2012 by Chef Dave Martin of Top Chef Season One. The entire line of Dave’s Homemade was created with the goal of helping the home cook make better meals at home. Dave’s Homemade brings upscale comfort food and flavors home to you. Processed in a factory that handles peanuts, tree nuts, wheat, and soy. read more

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Ekstroms Swedish Marsan powder makes a sweet vanilla custard or sauce. Mix the powder with milk and you will instantly have a beau...tifully thick vanilla sauce. Add less milk to make a thicker custard. A must for your princess cake and other Scandinavian desserts. Contains two packets, each makes enough sauce for 3-4 servings. read more

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Shak-Shuka is a traditional North African dish of highly seasoned tomato sauce that is typically enjoyed with eggs. Three simple i...ngredients (tomatoes, peppers, and onions) are lovingly cooked down into a flavorful sauce that can be enjoyed for breakfast, lunch, or dinner. Simply heat Shak-Shuka in a sauce pan, crack in eggs and finish in oven. Enjoy with plenty of crusty bread. The ultimate comfort food, Shak –Shuka can also be used like Harissa as an accompaniment to grilled fish or baked chicken and even as a pizza sauce. read more

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Opposites attract in this succulent Blackberry Chipotle Sauce, where sweet blackberries and spicy roasted chipotle chiles get alon...g just famously. Made from only the freshest blackberries, this brilliantly blended sauce is as delicious as it is daring. Stupendous served over cream cheese, or when used as a finishing sauce. Chipotle sauce also brilliantly bastes chicken and helps steaks get saucy. read more

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DiChickO's makes a number of sauces and marinades using peri-peri peppers. In addition to 175,000 Scoville units of heat, peri-per...is are a rich source of vitamin A, C and beta carotene. Peri-Peri means "pepper pepper" in Swahili. The specific pepper referred to is the African Bird's Eye Pepper. This fiery pepper is very small and can be found in African and Portuguese cuisine. The pepper was carried back by Portuguese traders to Angola and Mozambique, and then ultimately to Portugal. For a gourmet twist on the classic bar favorite, Buffalo Wings, try DiChicko's Wing Sauce! Simply roast, grill, or fry the wings according to your preference, then toss with the wing sauce! Perfect also as a dipping sauce for chicken fingers or pork kebobs. read more

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Take your tastebuds on a tropical vacation! Fischer and Wieser's Papaya Lime Serrano Sauce adds tartness with papayas and lime jui...ce, and a little spice with Serrano peppers. Together, these flavors are sure to take your meal to exotic places. Unwind with a chilled drink while savoring the flavor of a fresh fruit salad, or try this sauce with salmon or any white fish for a real summertime treat. read more

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A perfect union of Moroccan spices and sweet dates create a rich gourmet sauce ideal for lamb, pork, or chicken. Perfect for chick...en pita sandwiches. All natural. At Terrapin Ridge Farms, owners Brian Coughlin and Mary O'Donnell have coupled their longstanding friendship with a desire to produce delicious, gourmet products using the finest ingredients available worldwide. The company's 13 year reputation for innovation and unique flavors matches Brian and Mary's vision for creating distinctive sauces, dips and other gourmet condiments that people not only love, but find essential in their kitchen. read more

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