Prices shown in Maldivian Rufiyaa, per pack size. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
Basil pesto in the 180g jar — the smallest jar in the range, because pesto is stirred through at the end rather than simmered. Also spread on bread and folded into dressings and cold pasta.
View SpecificationsTomato and basil pasta sauce in the 280g jar. The plain one — the base a kitchen adds to rather than the finished article, and the sauce a menu falls back on when a dish has to be mild.
View SpecificationsPuttanesca in the 280g jar — tomato with olives and capers, the sharpest and saltiest sauce of the four. Served with spaghetti, and used as the strong option on a menu carrying a plain tomato alongside it.
View SpecificationsRidged penne in the 500g pack. The ridges and the hollow are what hold a thick sauce, which is why penne is the shape reached for with arrabbiata and with baked dishes.
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American-style barbecue sauce with garlic through it, which pushes it towards burgers and grilled chicken rather than the ribs the plain smokey bottle suits.
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The hot barbecue sauce — the one in the group carrying real chilli heat, for a menu that wants a spicy option without moving to a different sauce entirely.
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The standard barbecue sauce — the baseline of the Remia barbecue group, used as a glaze during cooking and as a sauce on the plate afterwards.
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A ready biryani cooking sauce, for building the meat and gravy layer without making a masala from scratch. Cooked with the meat before the rice is layered over it.
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