Karma Sauce - Ghost Island Fish where they have been making

where they have been making some of the best New York deli delights since 1888

star anise and many more

and rich creamy palate reminiscent of aromatic Mediterranean fruits

the rind of ripened Camembert is delicately scraped off and then soaked in Calvados brandy for 3 to 5 hours

tomato paste

Karma Sauce - Ghost Island Fish where they have been makingFrom the companys website: Ghost Island returns with a brand new costume and a revamped formula. What's new? West Indies inspired flavor profile (old formula was more Jerk spice based). All fresh chilies (old formula included dried). More mustardy goodness. A bit less heat overall. But don't worry, it's still infused with that signature tropical fruit flavor that keeps drawing you back to the cursed isle This Caribbean influenced award winning hot