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We currently in the process of introducing  a wide variety of supermarket or grocery items to supplement our ethnic food ranges in Indian and Middle Eastern Foods. 

Recently released item are given in " NEW ADDITIONS" tab.  Cereals , cereal and fruit bars, mac & cheese dinners, tuna fish, and more.  We believe you will like the selections and the prices.  Please recommend new items you would like to add to this new collection.

In the near future,  we  are hoping to  introduce of a range of African and Chinese foods.


Now available is a complete range of cereals, cereal and fruit bars, sauces, mac & cheese dinners, pasta, tuna fish, pork preps, a wide selection of canned vegetables and other preps.

This range is going to be expanded to flour, sauces, ketchup, mayo, cooking oils .. and a lot more.




In the Indian range we have the following items available:-  Beans & lentils, beverages, cookies & crackers, flour, pickles & chutneys, instant & ready meals, nuts/dry fruits, oils/ghee, Indian meal kits, rice & grains, snacks, spices, mixes/masala, cooking pastes and sauces.

We also have a wide range of frozen treats, snacks and entrees  in both vegetarian and non-vegetarian preparations and also a wide range of sweets ie. Mithais  - made for dairy and non-dairy ingredients.


In the Middle Eastern range we currently have the following items available:-  Beans & lentils, flour, pickles & dip sauces, nuts/dry fruits, olive and other oils, rice & grains, snacks, spices,  sweets such as Baklava and Halva.

Vegan vs Vegetarian - What's The Difference?

Vegetarian diets have reportedly been around since as early as 700 B.C.

Several types exist and individuals may practice them for a variety of reasons, including health, ethics, environmentalism and religion.


What Is a Vegetarian Diet?

According to the Vegetarian Society, a vegetarian is someone who does not eat any meat, poultry, game, fish, shellfish or by-products of animal slaughter.

Vegetarian diets contain various levels of fruits, vegetables, grains, pulses, nuts and seeds. The inclusion of dairy and eggs depends on the type of diet you follow.

The most common types of vegetarians include:

Lacto-ovo vegetarians: Vegetarians who avoid all animal flesh, but do consume dairy and egg products.

Lacto vegetarians: Vegetarians who avoid animal flesh and eggs, but do consume dairy products.

Ovo vegetarians: Vegetarians who avoid all animal products except eggs.

Vegans: Vegetarians who avoid all animal and animal-derived products.

Bottom Line:

Vegetarian diets exclude meat, poultry, game, fish and shellfish. Certain types of vegetarians also exclude eggs, dairy or other animal by-products.

What Is a Vegan Diet?

A vegan diet can be viewed as the strictest form of vegetarianism.

Veganism is currently defined by the Vegan Society as a way of living that attempts to exclude all forms of animal exploitation and cruelty as much as possible.

This includes exploitation for food and any other purpose.

Therefore, a vegan diet not only excludes animal flesh, but also dairy, eggs and animal-derived ingredients. These include gelatin, honey, carmine, pepsin, shellac, albumin, whey, casein and some forms of vitamin D3.

Vegetarians and vegans often avoid eating animal products for similar reasons. The largest difference is the degree to which they consider animal products acceptable.

For instance, both vegans and vegetarians may exclude meat from their diets for health or environmental reasons

However, vegans also choose to avoid all animal by-products because they believe this has the largest impact on their health and the environment.

In terms of ethics, vegetarians are opposed to killing animals for food, but consider it acceptable to consume animal by-products such as milk and eggs, as long as the animals are kept in adequate conditions.

On the other hand, vegans believe that animals have a right to be free from human use, be it for food, clothing, science or entertainment.

Thus, they seek to exclude all animal by-products, regardless of the conditions in which animals are bred or housed.

The desire to avoid all forms of animal exploitation is why vegans choose to forgo dairy and eggs — products that many vegetarians have no problem consuming



Regions :


We are currently operating in Saint Lucia and have an introductory service in Saint Vincent. Coming soon online will be Grenada and Dominica.

The remaining islands of the O.E.C.S. will be serviced from Saint Lucia from a Free Zone company, in US Dollars, without any duties,  hence the prices quoted will be comparable with prices in retail shops in the U.S.A.

Remaining Caribbean:

Trinidad & Tobago, Barbados, Guyana & Suriname will be serviced from both Miami as well as Saint Lucia Free Zone operation, based on size of the order.   The French islands of Guadeloupe and Martinique will be serviced the same way.


Direct service from Source country (e.g. INDIA)  to the Caribbean.

Shipments can also be made directly from source – such as, India, for container loads for commodities such as rice or lentils to any of the Caribbean islands.


The easiest way to make a selection, is to use the search function.  The second best way is to use the Menu button, which will give you catagorised listing.
If you further assistance please call or Whats App our Customer Service on 285-8555 / 485-3555.   The second best way is to use the Menu button, which will give you catagorised listing.
Orders can be made on our website using the cart (preferred), or you can text us your contact information and order at the JTC Store WhatsApp number 285-8555 / 485-3555  or by an email to
Payment is due in cash at time of delivery i.e.  "Cash on delivery"  basis.   We will accept payments in EC Dollars or in U.S. Dollars ( Exch Rate @ $2.50 EC / 1.00 US).
Payment by Credit Card/ Debit Card is in process of being setup./ 1.00 US).
Standard Delivery :
Our Customer Service Dept. will  coordinate and deliver all your purchases between 3 - 5 business days at a charge of $10.00 for any delivery less tha $250.00 value.
Expedited Delivery :
Our Customer Service Dept. will  coordinate and deliver your purchase within 1 - 2 business days at a  charge of $25.00.
Pickup Policy :
You can choose an option for a pickup of your purchases at the check out and select either of the following pick up points at no charge (besides handling charge of $5.00) : 
( Pick up time is 9:30 am to 4:30 pm.)
Please wait for a notification from the Customer Service before making a Pick Up. Normally your package should be ready for pick in three working days. 
Handling Charge
A standard Handling Charge of $5.00 will be applied to all purchases irrespective of delivery or pickup option.


Exchange Policy
Damaged  packages or product . . .
We will replace any items delivered to you, free of charge, which are torn or exposed, provided this is brought to the attention of the delivery staff at time of delivery.

Product not as per specs . . .

Once, we have been informed within 7 days of purchase, we will replace or give a store credit, valid for 90 days, for items which do not meet the specifications provided by the manufacturer/producer as per their web sites. These items must be returned unused and in original packaging to be eligible for a store credit note / coupon.

Organic Vegetables



Loma Linda Layered Taco Dip

This recipe makes 10 servings.

2 pouches Loma Linda Taco Filling
1 can vegetarian refried beans
8 ounces guacamole, fresh or store bought
1 cup plant-based sour cream
1 ½ cup salsa
1 ½ cup plant-based cheese
1 can black beans, rinsed
½ can corn (or fresh corn cut off the cob)
10-12 cherry tomatoes, cut into quarters
Handful cilantro, chopped
Tortilla chips for dipping!

Heat the Taco Filling according to package directions and let cool slightly.  In a large glass bowl, layer in this order:  refried beans on the bottom, then guacamole, sour cream, salsa, cheese. Top with the Taco Filling.  In a separate bowl, mix together black beans, corn, tomatoes and cilantro.  Add the black bean mixture as a border around the top of the dip, allowing the taco filling to be the star of the dish!  Serve with tortilla chips and dig in at your next summertime gathering!


Loma Linda Sriracha TUNO Pizza with Green Peppers


Loma Linda Sriracha TUNO Pizza


2 cans Loma Linda Sriracha TUNO
1 pizza crust
3 tablespoons of olive oil
½ cup plant-based mayo
10 basil leaves, chopped
½ green bell pepper
½ cup cherry tomatoes


Preheat oven to 450.  Brush a pizza pan with olive oil.  Place the crust on the pizza pan and brush the crust with olive oil.  Mix together the TUNO, mayo, and basil leaves.  Top the crust with the mixture.  Thinly slice the bell pepper and halve the cherry tomatoes.  Add the pepper and cherry tomatoes to the pizza.  Bake the pizza for 9-11 minutes, until the cheese is melted and bubbly.  Enjoy pizza night!


Pasta Primavera ft Lemon Pepper TUNO

Pasta Primavera Featuring Lemon Pepper Tuno

A colourful dish of fresh vegetables, served over pasta and packed with plant-based protein that will leave your tastebuds wanting more TUNO!

Serves 4-6


2 cans Loma Linda Lemon Pepper TUNO
¾ lb penne pasta
2 gloves garlic, minced
½ cup olive oil
½ cup chopped broccoli
1 carrot, sliced
½ pepper, diced
¼ red onion, diced
1 small courgette, sliced
1 small aubergine, sliced
½ tsp oregano
½ tsp thyme
Salt & pepper

Cook pasta according to package directions and set aside.  In a skillet over medium heat, saute garlic for 1 minute.  Add onion and carrot and cook 1 minute. 

Then add the other vegetables and cook until all vegetables are cooked through.  Add the TUNO and cook until warmed, about 2 minutes.

Sprinkle on the oregano, thyme, salt, and pepper.  Toss in the cooked pasta and enjoy!


Chorizo Shepherd’s Pie

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings

1 can/pouch (15 oz/10 oz) Chorizo
1 onion, finely chopped
2 cups frozen peas and carrots
1 cup frozen corn kernels
3 cups mashed potatoes
1/2 tsp paprika


In large bowl, combine chorizo, onion, peas, carrots and corn; transfer to 11-x 7-inch baking dish. Spread potatoes overtop and sprinkle with paprika.

Bake in preheated 375°F oven for 40 minutes or until heated through and top is golden.


Loma Linda Classic TUNO Salad Sandwich


2 cans Spring Water TUNO, drained
½ cup plant-based mayo
2 stalks celery, diced
¼ red onion, diced
1 tsp dijon mustard
Salt & pepper to taste
2 tablespoons fresh chopped parsley
Juice of half a lemon
Wheat bread
Lettuce, tomato, pickles, or desired sandwich add ons


Mix the TUNO with mayo, celery, onion, mustard, salt and pepper, parsley, and lemon juice until thoroughly combined. Add about ⅓-½ cupTUNO mixture on a slice of wheat bread. Top with lettuce, tomato, pickles, and another slice of bread. Enjoy your classicTUNO salad sandwich!\


Loma Linda TUNO Crab Cakes with Siracha Mayo

Perfect for a seafood-inspired lunch, TUNO crab cakes are just as sustainable as they are tasty. These guilt-free vegan crab cakes are topped with panic bread crumbs and full of delicious vegetables and herbs. Choose any flavor of TUNO you desire and serve with siracha mayo for an even more flavorful combination.

For TUNO Crab Cakes:

  • 2 cans TUNO (any flavor)

  • 1 neat egg (1 tbsp of neat egg powder mixed with 2 tbsp of water)

  • ¼ cup green onions

  • ¼ cup vegan mayo

  • 1 tsp dijon mustard

  • ½-1 cup panko bread crumbs

  • Fresh herbs to taste, preferably rosemary and thyme

  • ½ tsp lemon juice

  • Salt/pepper to taste

  • 1 tsp garlic powder

  • 1 cup of oil for pan frying


For Siracha Mayo (optional):

  • 1-2 teaspoons Sirarcha sauce

  • ¾ cup vegan mayo


Heat oil in a skillet over medium-low heat. Meanwhile, mix remaining ingredients for the cakes, except panko, together in a bowl until combined. 

Add panko, ¼ cup at a time until mixture can be formed into patties. After patties are formed, coat each side with more panko. 

Carefully, place patties in hot oil and cook til golden brown, about 1-1.5 minutes on each side. 

Mix together ingredients for siracha mayo and serve alongside your TUNO cakes. Serve immediately.


Loma Linda Vegetarian Philly Cheese Swiss Stake Sandwich

Take your vegetarian sandwiches to a whole new level with these indulgent and scrumptious Philly Cheese Swiss Stake sandwiches. Stuffed with deliciously plant-based Swiss Stake, these sandwiches also are prepared vegan cheese and caramelized onions and peppers. Great for enjoying with a side of fries and other condiments.

Serving Size: 2 Sandwiches

  • 1 can Loma Linda Swiss Stake

  • 1 tbsp oil/vegan butter

  • 1 onion, cut lengthwise

  • 1 medium green bell peppers, cut lengthwise

  • 1/2 cup shredded vegan cheese

  • Fresh parsley, finely chopped for garnishing (optional)

  • 2 hoagie rolls, toasted (or use any bread roll of your choice)


Heat a skillet on medium flame and add oil to it. Add in the onions and bell peppers and saute for a couple of minutes.

Once translucent, add in the chopped Swiss Stake and continue to saute for a few more minutes till stake is well cooked. Remove from flame.

Add vegan cheese on top of the hot Swiss Stake and let the cheese melt. Once the cheese melts, add the garnish on top and stuff the Swiss Stake in the rolls. Serve immediately.


Loma Linda Vegan Buffalo Hot Dogs

For your next barbecue cookout, replace your old options and instead prepare these gourmet Simple Franks Hot Dogs. With a kick of hot sauce and buffalo sauce, each of these hot dogs are boldly flavored and dressed with delicious grated carrots and other vegetables. Completely vegan and made with Simple Franks, these hot dogs truly bring something new to the table. 

Serving Size: 8 Hot Dogs

  • 1 can Loma Linda Simple Franks

  • 8 hot dog buns

  • 1/2 cup vegan blue cheese dressing

  • 1/2 cup vegan buffalo sauce

  • 1/2 cup carrots, grated

  • 1 tbsp celery, finely chopped

  • 1 tbsp green onions, for garnish (optional)


Grill the Loma Linda Simple Franks on a grill, panini press or skillet. Remove and coat with the hot sauce. Keep aside.

Toast the buns (optional) and keep aside.

To assemble, take a toasted bun and place a toasted frank. Top the hot dog with carrots, celery and green onions.

Dress up the hot dog with blue cheese and more hot sauce (as needed). Serve immediately.

Loma Linda Taco Stuffing Samosas

Loma Linda Veggie Dog in Blanket


Loma Linda Veggie Dog in Blanket

Enjoy the flavors of Loma Linda Linketts in this meat-free vegetarian alternative to pigs in a blanket. Each veggie dog contains one Linkett wrapped inside a crescent roll, and is an upgrade to the iconic appetizer while staying just as easy to make. After baking the veggie dogs, dip in your favorite dressing or ketchup to enhance the taste of this crowd-pleaser.

Serving Size: 20 Dogs in Blankets

  • 1 can Loma Linda Linketts, drain juice

  • 8 oz can crescent rolls

  • 1 cup favorite dip dressing


Preheat oven 375F. Lay crescent roll dough on flat surface and using a rolling pin flatten out the dough.

With a paper towel pat any liquid off each linkett. Cut each linkett in half and place on a plate.

Using a knife cut crescent dough into 3 inch squares. Roll each linkett in each square.

Place on a baking sheet seam side down and bake for 13 minutes or until golden brown. Serve with favorite dipping sauce.

If favorite dipping sauce is not available then ketchup is also great. Enjoy and share.


Loma Linda Jollof FriChik and Rice

Enjoy this version of Jollof, a classic West African dish that combines spicy rice with fried bananas or plantains. Created using FriChik and packed with delicious herb flavors, this unique banana-based meal tastes great when topped with vegetables. FriChik Jollof is also completely vegetarian and healthy, and is bound to please all who try it.

  • 1 can FriChik Original

  • 1 cup brown rice (short or long grain)

  • 1 tbsp vegetable oil

  • 1 small onion, chopped

  • 1 Scotch bonnet pepper, seeded, minced

  • 1/2 large red bell pepper, chopped

  • 1 clove garlic, minced

  • 1/2 cup fresh or canned tomatoes, chopped

  • 2 cup water

  • 1 tsp dry thyme leaves

  • 1 tsp curry powder

  • 1/2 tsp ground coriander seed

  • 1/4 tsp onion powder

  • 1 bay leaf

  • 1/4 tsp salt (or to taste)

  • 1 tbsp butter or margarine

  • 2 firm bananas (or 1 ripe plantain), cut in 1/3″ slices


Rinse rice well. Drain and set aside.

In a heavy 2-quart or larger pot on a medium low setting, heat the oil. Add onion, Scotch bonnet pepper, red bell pepper, and garlic. Saute 3 minutes.

Add drained rice and saute 2 minutes more.

Stir in tomatoes, water, thyme, curry powder, coriander seed, onion powder, bay leaf, salt, and FriChik with its gravy. Bring to boil and stir. Cover tightly, reduce heat to lowest setting, and simmer 35 minutes.

While the Jollof is cooking, melt the butter in a skillet and fry the banana slices about 2 minutes on each side, or until golden. Remove skillet from burner and place bananas in a holding dish to avoid over-cooking.

Remove bay leaf. Place Jollof mixture in a serving bowl. Add banana slices to the sides and/or top of the dish. Serve hot.

Loma Linda Garden Burger
with Avocado Mint Aioli


Loma Linda Garden Burger with Avocado Mint Aioli

Enjoy one or several of these Vege-Burger-made mini patties, placed in a bun with a bounty of garden vegetables and topped with a refreshing avocado mint aioli. Perfect for a weekend brunch, each burger is completely vegan but still contains a hearty and solid texture to the patties. Pair with fries or a salad and for a full and delicious meal.

Serving Size: 1 Burger

For Vege-Burgers:

  • 1 cup Loma Linda Vege-Burger 

  • 2 buns of your choice

  • 1 red onion

  • 1 beetroot

  • 1 tomato

  • 1 carrot

  • 1 spinach


For Avocado Mint Aioli:

  • 1 1/2 ripe avocados

  • 2 tbsp vegan mayo

  • 1 clove garlic

  • 1 tsp lemon juice

  • 2 tbsp fresh mint, chopped

  • Salt/pepper to taste


To from burger patties, first take a spoonful of the Loma Linda Vege-Burger Mix and form into a patty.

Roast on a non-stick skillet on both sides till brown and crispy. Keep Aside.

For avocado mint aioli, take all the ingredients listed and blend into a smooth dressing. Keep aside.

Cut the tomato, beetroot and onion into thin slices (you can also cut carrots into slices or spiralize for an interesting look).

To assemble burgers, first toast the buns (optional). Place spinach leaves on bottom half of the bun. Next, place the patty followed by the vegetables.

Top it with a spoonful of avocado mint aioli and place the top half of the bun, coating the face-down part with the aioli.


Loma Linda Taco Stuffing Samosas

India inspired samosas which will remind you of all that you love in a Taco – crispy, crunchy and delicious!

Bake a delicious savory pouch with these Indian-inspired and entirely-vegan samosas. Crispy and crunchy, each samosa is packed with vegetables and Loma Linda Taco Filling before being wrapped in a spring roll sheet and shaped into a triangle. Fry each samosa to a golden brown before serving with salsa to enjoy the plant-based flavors of Taco Filling in a new way.

Serving Size: 60 Samosas

  • 1 lb Loma Linda Taco Filling

  • 20 spring roll sheets, frozen or fresh

  • 1 can black beans

  • 2-3 spring onions, finely chopped

  • 1 tbsp tablespoon fresh coriander, finely chopped

  • 1 cup frozen corn

  • 1 tbsp taco seasoning

  • 1 tbsp all-purpose flour

  • 2 tbsp water

  • Oil for frying

In a bowl, take the Taco Filling and add in black beans and corn. Mix and microwave for 2 minutes.

Next, add in chopped spring onions, fresh coriander and taco seasoning. Mix well. The samosa filling is ready.

Stack all the spring roll sheets together and cut into 3 parts of equal width (you should get a total of 60 wrappers)

Take a bowl and mix water with all purpose flour to form a paste. Keep aside.

Take one strip of the spring roll sheet. With the help of a pastry brush, apply a thin film of flour paste on the sides of the strip.

Gently place 1-2 teaspoons of stuffing on one end of the strip and gently fold it in a zig zag formation to form the triangular shape of the samosa. Seal the edges with the flour paste as needed and place on a plate. Repeat this with all the strips and filling.

Heat the oil in a deep pan. When hot, add a couple of samosas at a time and fry both the sides till golden brown. Serve with your favorite salsa.

To make these healthier, you can bake them instead. Brush both sides of the samosas and bake at 375F for 20-25 minutes. Flip them at half baking time to get even color on both sides. 

For a variation, try phyllo sheets and bake. Do not fry when using phyllo sheets

Loma Linda Jollof FriChik and Rice

Ask a Chef


Our In-House Chef with more than 15 years experience will be available to answer your specific question pertaining to usage of different ingredients, recommend recipes, and also give you advice – how to use immunity booster ingredients or other health related cuisines.

You have to be a register as a member to avail of this service.



Be a Vender

Would you like to be a Vendor to JTCSTORE.COM ? 

Would you like your products and Brands to be advertised on all Adverts of JTCSTORE.COM

We welcome Vendors/Manufacturers from all Caribbean islands for products which qualify as Caricom Products.   Let us know the  region you would like us to market your products.

Send us an email with some basic details about your products, company and other relevant information – so that we can exchange all commercial and marketing details with your company.

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Job Application




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be a tele rep

Be a Tele Rep



We are in the process of interviewing individuals who would like to become our Tele-Reps.

As a Tele-Rep you will be assisting your customers, resident of  a particular region, in  placing orders on JTCSTORE.COM  against which you will be earning a commission.  Every time the same customer places an order, you will be accorded the commission.  This arrangement will be for specified period.

Other conditions apply and there are other benefits to you as a REP, but we will need the initial information, bio-data , region of interest and period you are willing to carry out this assignment.

All you need is the zeal and a laptop Computer.

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