www.jamaicaobserver.com FOODPPaaggee 22 THE DAILY OBSERVER April 21, 2011 THURSDAY LIFE

To TheThe impressive array of Spur Tree Spices Jamaican Limited products.

Spur Tree Spices director Mohan Jagnarine (standing left) introduces his company’s products to the FoodAwards judges. Co-director Dennis Hawkins listens intently.

Spur Tree Spices’ Dennis Hawkins listens intently to a point raisedby Food Awards judge Jodi Stewart.

OUR scholarship awardeeshave been announced, andwe once againcongratulate University ofTechnology (UTech)

culinary arts bachelor’s degreeprogramme students Junior Robertsand Mark Ramharrack.

Our judges: Dr Brian Langrin,Cathrine Kennedy, Jacqui Sinclair,

Countdown To TheCountdown

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The Food Awards judges get down to work.

Food Awards judges Jodi Stewart and Krystal Chong knock heads.

Spur Tree Spices Jamaican Limited curryseasoning flavoured rice.

Arnella Chin, Jodi Stewart, LeishaWong, Krystal Chong, Nevada Powe,Odette Dixon-Neath, ChristopherReckord, Novia McDonald-Whyte andMatthew Hogarth are now into WeekThree of our judging. We’re happy toreport that the tastings are goingvery well (especially for ChristopherReckord and Matthew Hogarth).

Our first tasting session took placeat the Spanish Court hotel onTuesday, April 5, where we wereintroduced to JMA multi-awardwinner Spur Tree Spices JamaicanLimited and its oxtail and curryseasonings by company directorsMohan Jagnarine and DennisHawkins.

Spur Tree Spices Jamaican Ltdstarted some six years ago in SpurTree, Manchester but has sincemoved to Kingston where the first

Spur Tree Spices’ director Dennis Hawkins sharesbraised oxtail prepared with their oxtail seasoningfor tasting and presents to Food Awards judgeKrystal Chong (at right) for tasting.

Food Award judges Arnella Chin (right) and Chris Reckord exchangethoughts on Spur Tree Spices Jamaican Limited oxtail seasoning.

Awards…Awards…

Food Award judge Nevada Powe checks on the ingredients used tomake the oxtail seasoning. (Photos: Joseph Wellington)More JUDGING on Page 4

www.jamaicaobserver.com FOODPPaaggee 44 THE DAILY OBSERVER April 21, 2011 THURSDAY LIFE

Chris Reckord (right) tucks into Spur Tree Jamaican’s curry seasoning-flavoured rice as Leisha Wonglistens to a point raised by Nevada Powe. (Photos: Joseph Wellington)

CountdownTo TheAwards…CountdownTo TheAwards…

Food Award judges enjoy Spur Tree Spices Jamaican Limited oxtailprepared with Spur Tree Jamaican oxtail seasoning.

Food Awards judge Leisha Wong shows how to enjoy a good oxtail. jerk and pepper sauces wereintroduced. The company’s focus,however, is the export market wherejerk remains their biggest seller andthe products are available atwholesale distributors including ShopRite and Restaurant Depot.

The oxtail seasoning is not just foroxtail, but is a traditional brownstew sauce that has found favouramong the Jamaican community aswell as with Hispanic and BlackAmericans. The seasoning (it’sadvisable to use 2ozs to every lb)retails locally for $265.

The idea behind the curry seasoningwas to transfer Jamaican curryflavours to the crossover market.Jagnarine spoke to the health benefitsof turmeric and the fact that all theingredients used are natural. The curryseasoning retails for $200-220.

Spur Tree Spices Jamaican Limitedhas also introduced Scotch BonnetPepper Seasoning, which uses 60 percent fresh pepper, and is preparing torelease Spice It Up, a soy seasoningmade with Scotch Bonnet pepper.

Food Awards judges Jodi Stewart and Cathrine Kennedy (at right)tuck into Spur Tree Spices curry seasoning-flavoured rice.

JUDGING from Page 3