Born in Sangre-Grande, in a small agricultural village in the Caribbean nation of Trinidad & Tobago, Tyrone adopted the name of “Uncle Tyo”, or Uncle Tyrone as fondly called by his numerous nieces and nephews. The fifth child of parents who were avid agriculturists, “Uncle Tyrone” turned to the soil for respite after retiring from teaching in the early nineties.

Initially he grew pimento peppers. This was a lucrative industry, but the market soon became saturated and he switched to hot peppers instead. Uncle Tyrone had a keen interest in the culinary arts and typically his famous fried rice always made its way to the table at family gatherings.

It was soon learned that the key to the flavour of his fried rice was in his special home blended seasonings and chili sauce. He made pepper sauce, chutney and other condiments, all of which added a special flavour, spice and vigor to otherwise ordinary foods.

Within time Uncle Tyrone’s pepper sauce and seasoning soon became more famous than his fried rice. No self-respecting visitor to Sangre-Grande left without a bottle of “Uncle Tyrone’s pepper sauce” or seasoning. Soon, foreign visitors to Sangre-Grande were calling for Uncle Tyrone’s pepper sauce to take home to their friends.

A cottage industry was born and today Uncle Tyrone’s pepper sauce is known throughout the Caribbean and has now been brought to Australia through one of the nephews who first labelled “Uncle Tyrone”.