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Dry Spice Rub
Maple Jerk Rub
Allspice and scotch bonnet balanced with Vermont maple.
Hand-mixed dry rub — allspice, scotch bonnet, thyme, maple sugar, garlic, and ginger. Built for lamb, chicken, and the grill.
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Small batch.
No shortcuts.
Pantry provisions from our Vermont and Jamaica roots — hand-made in limited runs. Request a batch; we prepare when orders align, then deliver.
Request → Produce → Deliver
Request a ProductCurrent test batches
Four provisions from our kitchen — photos from real customer test runs.
Hand-made in limited runs across Vermont · Jamaica. Request a batch — we prepare small runs when orders align, so every jar stays fresh and intentional.
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Finishing Sauce
Maple Escovitch Finishing Sauce
Caribbean heat. Vermont maple.
Scotch bonnet, onion, thyme, maple syrup, vinegar, and allspice — island pickle tradition finished with Vermont maple.
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Fresh Seasoning
Green Seasoning
The base of every Bornfidis dish.
Scallion, thyme, scotch bonnet, garlic, parsley, lime, and ginger — the Caribbean base that starts every Bornfidis table. Keep refrigerated.
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Sorrel Gastrique
Caribbean soul, Vermont craft.
Hibiscus sorrel reduced with maple syrup, lime, apple cider vinegar, and ginger — sweet-tart on proteins, cheese, and holiday plates.
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Curated set
Guest Welcome Package
All four provisions in one curated basket — Maple Jerk Rub, Maple Escovitch, Green Seasoning, and Sorrel Gastrique. Built for guest houses, retreat hosts, and private dining clients who want the full Bornfidis pantry on arrival.
From $85
Request the welcome package- 1Request
Tell us what you want and how many.
- 2Produce
We batch when demand aligns — never inventory-first.
- 3Deliver
Shipped or hand-delivered when your run is ready.
Pantry & table
Need a batch for your table?
Request any provision or the full Guest Welcome Package. We respond within 24 hours.
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