Traditional Jamaican Jerk Seasoning - Hot & Spicy 280 g

When is says hot they are not kidding Next time ill put less on It’s really tasty I think I would buy this again

Absolutely lush, best jerk seasoning I've had in a long time, good traditional Jamaican recipe, marinade overnight you don't need to put a lot on ,BBQ or just roast in the oven superb flavour. Definitely recommend.

Hot hot hot!!!!

Really authentic jerk flavour. It’s spicy, but not too spicy exactly what I was looking for. Adds a great kick without overpowering the food. Works well on chicken and fish.

My favourite jerk seasoning

The jerk paste itself tasted amazing, however, when it was delivered the lid had popped and some had leaked out. I was very hesitant to use any however I assume this happened due to pressure in transit. Perhaps some more suitable packaging for future reference. 😊

I know this is a good product ! But i Never received the order ! It said undeliverable!?? I'm waiting for a refund please !

You cannot emulate walkerswood its born and bred in Jamaica, forget your so called pretend supermarket BS if you want true flavour with a nice scotch bonnet kick ideal for bbq or grill and oven this badboy will not let you down. I recommend marinating at least over night, it penetrates your chicken and tenderises it. Very hard to find it shops now as well, so amazon done us proud. Sunshine in ya life..

I got this jerk marinade to do some jerk pork. It is very hot to me but I’m not a big heat person. The flavor is great, I’ve never been to Jamaica but I wouldn’t be disappointed if the jerk there tasted the same. You only need a little bit to marinade a lot of meat so the one jar should last you awhile.

Nice. If you like some "heat", this brings a goodly amount. But it's not just heat for heat's sake, it packs a punch of flavor. I put it generously on some top serloin steaks. A nice lean 8 ounce cut into 3/4 inch cubes for kabobs. Used one bottle for all 24 oz of steak (3 steaks). They were fully thawed, and left some myogloben in with it. This thinned the paste and greatly enhanced the absorption. I suggest putting this on partially thawed or frozen red meat to use the iron to increase absorption. Haven used it on chicken, and I suspect the lack of myoglobin might not make this process as successful. But it will still work the usual way. Marinade, let thaw, cook, serve.

This jamaican jerk seasoning chefs kiss. The spiciness is on point. The combination of ingredients makes it a great quality. Definitely value for my money

LOVE walkerswood products. no leakage or breakage. good spicy heat. not too salty. great value

Wasn’t sure what to expect with this. Ordered both the Mild (for my wife) and the Hot & Spicy (for me). Started with 2 equal pork tenderloins and spooned on 2 Tsp of sauce (each to its own tenderloin). Initial smell test impression for both was “dark, bitter, spicy”. Spoon taste test confirmed, but with an appropriate spice level increase between the two. Both tenderloins were coated with the 2 Tsp of sauce and allowed to marinade in the fridge for 8 hours. To keep the two separate on the grill the mild tenderloin was cut in half and both were grilled to perfection on a gas grill with a sliced pineapple. Verdict. Both provided a nice flavor appropriate to the advertised spice level. The mild did indeed have a mild heat. The spicy presented as a nice heat behind the ears before moving to the forehead without burning the tongue or mouth. Very nice heat presentation. What was missing? The sweet cinnamon syrupy heat of what I was hoping for. I’ve no doubt that I can obtain this with with just a little experimentation, but overall? Well worth the investment. A great base to get you towards the taste you remember from that cruise that you’ve been craving. UPDATE: What I was really missing was a jerk dipping sauce! - 2 Cups Ketchup - 1 Cup BBQ sauce - 1/3 cup water - 1/3 cup Brown Sugar - 3 Tbsp Dark Soy Sauce - 2-4 Tbsp of Walkerswood Traditional Jamaican Jerk Seasoning (I'm a glutton for punishment so I went with 3TBsp of Spicy and 3TBsp of Mild) Simmer and reduce to desired consistency. Cool and serve. Now you have that sweet heat! The best part is that this doesn't burn the tongue, but you feel that heat in your scalp. SO GOOD!