We're the largest manufacturer / exporter of spices, seasonings and condiments in the entire Caribbean region.

Largest Caribbean Manufacturer

Born in Trinidad and with a rich history, we’re the largest manufacturer/exporter of spices, seasonings and condiments in the entire Caribbean region.

Many Exclusive Brands

Our expanded production line now comprises more than 120 top-of-the-line exclusive quality products under several popular brands.

International Distribution

With our overseas distribution network, our brands are available throughout the Caribbean, North America, Europe and the rest of the world.

Featured Recipes

Our motto “The Chief Reason is Taste… Yours and Ours” reflects the company’s vision to deliver quality products for enhancing the flavour of culinary delights.

Our Products

See the variety of products we offer

The Chief Reason is always Taste and we are proud to have been flavouring pots for 60 years and counting.
Divali Delights!

Chief Brand's Kurma

Here’s how to make this delicious Chief Brand Kurma using some of the best Chief ingredients!
In a medium mixing bowl, place flour, elychee powder, cinnamon, nutmeg, and ginger and mix thoroughly to disperse.
Place cubes of butter into the flour and using your fingertips, rub the fat into the butter to allow it to evenly distribute. Add condensed milk and mix to combine. Add milk slowly to the flour while you knead it.
Knead until dough is firm but pliable. Place dough in the freezer for 10 minutes to firm up. Divide dough into two portions and work with one piece at a time. Place dough on a work surface and lay and roll each dough into ¼ thickness and then slice into 3-inch long strips. Place pieces on a clean platter. Preheat oil in a small high-sided iron pot to medium heat ranging around 280 – 300 degrees Fahrenheit,
Place a few strips of the dough into the hot oil and fry using a slotted spoon to move Kurma around in the oil to develop a light golden brown colour for an average of 2 minutes. Place in a large bowl with napkins to remove excess oil. Remove oil-soaked napkins, discard them, and leave fried Kurma in the bowl until the next stage.
For the Paag, place all the ingredients into a shallow pot and bring to a boil. Allow the syrup to cook until sugar achieves a temperature of 180 degrees Fahrenheit and white ashy small bubbles develop on the surface of the liquid. This may take a few minutes to achieve. Crunch & enjoy!

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