Real Guyana Pomeroon Casareep concentrated cassava syrup - 2 x 12 oz, smoky savory seasoning for stews

Real Guyana Original Pomeroon Casareep is a concentrated, dark cassareep syrup made from cassava juice—used as the traditional base for Guyanese pepperpot and as a rich meat seasoning. Real Guyana’s Original Pomeroon Casareep comes in a two-pack of 12 oz bottles, offering a ready-to-use, shelf-stable culinary ingredient for recreating classic Guyanese flavors at home. Casareep is produced by concentrating and caramelizing cassava (yuca) juice, resulting in a deep, slightly smoky, and bitter-sweet syrup prized for long-simmered stews like pepperpot. This product is intended for cooking and seasoning; it adds color, savory depth, and a faint tangy bitterness to slow-cooked dishes and marinades.

How do I use casareep in traditional pepperpot?

Casareep is the defining component that gives pepperpot its characteristic dark color and layered flavor. Add it sparingly at the start of the simmer and adjust to taste; its concentrated nature means a little goes a long way. Many cooks combine casareep with beef, pork, or cured meats and simmer for hours until flavors meld.

• Use 1–2 tablespoons per 4–6 pounds of meat as a starting point.
• Add early in the cook for deeper color and mellowing of bitterness.
• Taste and adjust near the end—casareep concentrates flavor as it reduces.
• Combine with spices like cinnamon, clove, and hot peppers for authenticity.

What other dishes benefit from casareep besides pepperpot?

Casareep is versatile: it enhances stews, braises, marinades, and barbecues by imparting depth and a savory backbone. Use it to darken and flavor meat glazes, bean dishes, or even to add complexity to sauces. Chefs also use small amounts to balance sweetness or to introduce an earthy, smoky note.

• Stir into beef or pork marinades for richer color and flavor.
• Add to bean stews or braised legumes for an umami lift.
• Use as a finishing glaze mixed with vinegar and spices for BBQ.
• Drop a teaspoon into pan sauces to round acidity and sweetness.

How should I store and handle this two-pack of casareep?

The two 12 oz bottles are shelf-stable until opened; after opening, refrigerate and use within a reasonable time to preserve flavor. Because casareep is viscous, warm the bottle briefly under hot water to loosen contents for easier pouring. Always use clean utensils to avoid contamination and tighten lids after use.

• Store unopened in a cool, dry pantry away from direct heat.
• Refrigerate after opening and keep lids closed tightly.
• Warm bottle under hot water to pour thick syrup smoothly.
• Use a measuring spoon to avoid over-salting or over-darkening dishes.

How much casareep should I buy and why choose the 2-pack?

The 2-pack of 12 oz bottles suits cooks who make pepperpot occasionally or who want one bottle for pantry backup. Casareep’s strong flavor means bottles last through multiple uses. Buying two ensures you have enough for larger recipes or repeated cooks without frequent reordering.

• Two 12 oz bottles provide ample supply for several stews or marinades.
• Good value for households that entertain or batch-cook traditional dishes.
• Backup bottle reduces the chance of running out mid-recipe.
• Smaller bottles stay fresher than single large containers once opened.

Who is this for Real Guyana Original Pomeroon Casareep is aimed at home cooks, Caribbean-food enthusiasts, and professional chefs seeking authentic Guyanese seasoning. It’s ideal for anyone wanting to replicate traditional pepperpot or to experiment with a distinctive cassava-based syrup that deepens the flavor and color of slow-cooked meats and hearty stews. If you appreciate layered, savory profiles and cook with long-simmer techniques, this two-pack gives you a convenient supply to explore casareep’s culinary uses.

Ingredients

cassava extract, peppers, shallot, black pepper herbs, spices, natural flavors, citric acid, sodium benzoate

FAQ

Q: Is casareep safe to cook with?

A: Yes—casareep is a traditional cooking ingredient made from concentrated cassava juice; use it in cooked dishes only.

Q: How much casareep should I add to a pot of pepperpot?

A: Start with 1–2 tablespoons per 4–6 pounds of meat, then adjust to taste as the stew simmers.