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Jerk Seasoning

Jamaican Spice Blend and Marinade

Origin: Jamaica

Flavour: Hot, warm, spicy, pungent, fresh, zesty.

Uses: Spice blend, marinade, chicken, rice dishes, seafood, fish, pork, steak, vegetables, pot pie, tacos.

Ingredients: Allspice/Pimento, nutmeg, thyme, red chilli pepper flakes, cinnamon, black pepper, garlic powder, onion powder, paprika, dried chives, powdered bouillon (vegetable, chicken, beef or a combination), ginger (ground or fresh), light or dark brown sugar, clove, scotch bonnet peppers–for the marinade, not in the dry spice blend, browning-for the marinade, not in the spice blend, molasses–*for the marinade, not in the spice blend.
*Notes: Use dry ingredients for the spice blend to ensure minimal moisture gets into the spices which could turn the blend rancid. The dry spice blend should stay fresh for two months in a tightly sealed jar. When cooking the chosen dish you should add some of the wet ingredients to up the flavour intensity. Using a combination of fresh and dried ingredients for the marinade will result in optimal flavour notes. The marinade will stay fresh in the fridge for two to three months in a well sealed jar.

Dishes: Jerk chicken, jerk fish, jerk pork, vegetable stir–fry with jerk seasoning, jerk kebabs, jerk steak, tacos with jerk seasoning, jerk shrimp, seafood mix with jerk seasoning, mixed meat, jerk rice and peas.

There’s a variety of jerk seasonings on the market, this Cool Runnings Jerk Seasoning is especially versatile for dry rubs. Enjoy the delicious flavours of jerk seasoning without the heat with Walkerswood Jamaican Mild Jerk Seasoning Marinade. If you like it hot and spicy, Walkerswood Traditional Jerk Seasoning Marinade is the way to go. For optimal flavour, use the dry seasoning as well as a marinade for the best results. The sky is the limit when it comes to jerk, feel free to use it on meat, poultry, seafood, veggies and even stir-fry dishes.