Chilly Sauce
A straightforward chilli sauce for the table, for menus that want heat available without committing to a sriracha or a barbecue flavour profile.
View Specifications
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
A straightforward chilli sauce for the table, for menus that want heat available without committing to a sriracha or a barbecue flavour profile.
View SpecificationsDijon mustard, sharp and smooth rather than grainy. Used in dressings and sauces as much as on the plate — it is what emulsifies a vinaigrette and holds it together.
View SpecificationsFrench dressing, the sweeter and tangier of the vinaigrette-style dressings. Goes on plain leaves and cold salads where a sharper Italian would be too austere.
View SpecificationsFritessauce, the Dutch sauce served with chips — lighter and tangier than mayonnaise, which is what stops it going claggy on hot fries. Remia is the Dutch original.
View SpecificationsGarlic dressing in the 250ml bottle, the smaller counterpart to the 450ml Salata bottle. Used on salads and as a dip for bread and grilled vegetables.
View SpecificationsItalian dressing in the 250ml bottle. The oil-and-vinegar style at the smaller size, for a table, a deli counter or a kitchen that turns it over slowly.
View SpecificationsSalad cream, the tangier and thinner relative of mayonnaise. Used in sandwiches and potato salad where mayonnaise would be too rich and a vinaigrette too sharp.
View SpecificationsCaesar dressing from the Salata range, in the 450ml bottle — the size that suits a salad bar or a kitchen dressing to order all service, rather than a table bottle.
View Specifications