Walkerswood Traditional Jamaican Jerk Seasoning, Hot & Spicy, 10 oz

first cook with this I used way too much and marinaded my chicken in it for like 24 hours...lol yeah....that was not good for me. to hot to even eat. I have found it best to use sparingly , still marinade with it but add a little olive oil and some lime juice, apply it pretty thinly under and over the chicken skin and thats good, you dont need it to be completely slathered thick in the stuff. really to me this makes it even more worth the price because it goes a long way. first cook I used like half a bottle for 6 chicken thighs .......now I use like two tablespoons max for the same amount of chicken and some of that actually gets dabbed on towards the end of the cook when I am in the last minute or two of searing . for me that is perfect.

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

I was worried this would be bland but it's proper spicy and adds a good level of saltiness. It pairs well with chicken.

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!

Great on your meat when seasoning give it a nice spicy flavor

I was craving jerk chicken and figured I would give this a try. I made grilled boneless chicken thighs with it and let the seasoning sit overnight in a Ziploc bag as per the instructions. Friends and family love this chicken! It is fairly spicy, and not for the faint of heart, but not overpowering and I really enjoyed the heat. I serve it with Goya black bean soup (with sauteed yellow onions and a 1/2 tbspn Tony Chachere's Creole seasoning added per can) over jasmine rice, and a different veggie each time. The meal is always a huge hit and gets lots of compliments.

Very pleased

The best jerk seasoning by far but very hot 🔥 we love it

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.

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

Possibly the most authentic stuff on the market I love it

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.