Jamaican cuisine includes a mixture of cooking techniques, flavours, spices and influences from the indigenous people on the island of Jamaica, African, and the Spanish, Indian, British and Chinese who have inhabited the island. It is also influenced by the crops introduced into the island from tropical Southeast Asia. Jamaican cuisine includes various dishes from the different cultures brought to the island with the arrival of people from elsewhere. Other dishes are novel or a fusion of techniques and traditions. In addition to ingredients that are native to Jamaica, many foods have been introduced and are now grown locally. A wide variety of seafood, tropical fruits and meats are available.
Some Jamaican cuisine dishes are variations on the cuisines and cooking styles brought to the island from elsewhere. These are often modified to incorporate local produce. Others are novel and have developed locally. Popular Jamaican dishes include curry goat, fried dumplings, ackee and saltfish (cod). Jamaican cuisine has been adapted by African, Indian, British, French, Spanish, and Chinese influences. Jamaican patties and various pastries and breads are also popular as well as fruit beverages and Jamaican rum.
Jamaican cuisine has spread with emigrations, especially during the 20th century, from the island to other nations as Jamaicans have sought economic opportunities in other areas.

Our Jamaican Curry carries heavy turmeric properties for good health and is not as hot as a traditional Madras.