Entertaining

Warm up with our 3 favourite jerk seasonings

Flat lay of cooked jerk chicken in a black bowl. Photo by from my point of view/Shutterstock

This article originally appeared in the Spring 2015 issue of Cottage Life magazine. 

After a long, long winter, we crave the tongue-peeling, sweat-inducing spice of a trip to Jamaica. Time to warm up to our favourite jerk seasonings.

Walkerswood

 

The jar says “Hot and Spicy” and it does not lie. A well-balanced paste; with scotch-bonnet heat tempered by sweet and tart ingredients.

Wonder Chuck

 

Savoury and aromatic, with soy sauce under-scoring bright allspice and coriander flavours. Like Walkers-wood, it’s on the salty side. More info:

PC Memories of Montego Bay

 

The heat builds slowly in this pourable marinade—overall, it’s milder and more tangy than the others.

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