Walkerswood Jerk Hot and Spicy Jerk Seasoning

This 10 oz jar of Walkerswood Traditional Jamaican Jerk Seasoning is the authentic, fiery essence of Caribbean flavor, renowned as the undisputed champion of jerk pastes.

Crafted in the lush hills of Walkerswood, Jamaica, this seasoning is a thick, concentrated wet rub that delivers the complex, smoky-spicy flavor profile of true "jerk." It’s made using a traditional recipe that perfectly blends aromatics with intense heat.

Flavor & Heat Profile:

This is the Hot & Spicy variety, built around a robust base of freshly grown Jamaican ingredients:

• Heat: Dominated by the powerful kick of Scotch Bonnet Peppers. Adjust the amount you use to control the spice level, but be warned—this is genuinely hot!

• Aromatics: A savory foundation of Scallion (Escallion), Thyme, and Black Pepper.

• Warmth: Traditional Caribbean warmth from Pimento (Allspice) and Nutmeg, balanced with a touch of Brown Sugar and a tartness from Citric Acid.

How to Use This Wet Rub:

The "jerk" cooking method requires a long, slow marinade using this concentrated paste for best results.

1. Rub Sparingly: This is a strong paste. Use approximately 1 ounce (about 2 tablespoons) of seasoning for every 2 lbs (1 kg) of meat, poultry, or vegetables. Rub it deep into the surface.

2. Marinate Deeply: For a true, "to-the-bone" flavor, allow your protein to marinate for a minimum of 2 hours, or preferably overnight in the refrigerator.

3. Cook: Cook slowly on a grill, smoker, or in the oven until fully done.

Versatile Applications:

While perfect for classic jerk chicken and pork, this paste can be used to add Jamaican flair to any dish:

• Meats: Chicken, pork tenderloin, ribs, or beef patties.

• Seafood: Grilled shrimp, fish fillets, or salmon.

• Vegetables: Rub onto roasted potatoes, corn on the cob, or tofu before grilling.

• Sauce Booster: Mix a small spoonful into mayonnaise, sour cream, or barbecue sauce to create a spicy condiment or dip.