Betapac Jamaican Curry Powder 110g | Authentic Caribbean Spice

The Original Jamaican Curry — Betapac 110g

Key Facts

• Brand: Betapac
• Origin: Product of Jamaica
• Weight: 110g — ideal starter/home cook size
• Key Ingredients: Turmeric, Coriander, Fenugreek, Cumin, Pimento (Allspice), Black Pepper, Star Anise
• Dietary: Vegan, Gluten-Free
• Best Uses: Curry chicken, curried goat, vegetable curries, marinades, rice dishes
• Ships from: Sydney, Australia
• Also available: 450g bulk pack for regular cooks and families

Jamaican curry is not Indian curry — and Betapac is not your supermarket turmeric blend. This is the real thing: the powder that Jamaican grandmothers have been reaching for since before you were born. Betapac has been Jamaica’s leading curry brand for decades, blending turmeric with pimento (Jamaica’s own allspice), fenugreek, star anise, and coriander into a distinctive golden powder that’s simultaneously familiar and entirely its own.

The 110g pack is the perfect size if you’re cooking Jamaican food for the first time or simply want to keep a jar on hand for weekly curry chicken nights. Jamaican curry chicken is one of the easiest impressive meals you’ll ever cook — marinate bone-in chicken pieces with Betapac, scotch bonnet, garlic, and onion overnight, then brown and stew with coconut milk or water. The result is deep, aromatic, slightly earthy with a warmth that Indian curries don’t quite replicate. Watch how it’s done.

Once you finish the 110g and find yourself reaching for it every week, the 450g pack makes more economic sense. For now, the 110g gets you through 8–10 generous meals.

How to Use

1. Curry Chicken: Marinate 1kg bone-in chicken with 2–3 tbsp Betapac, garlic, onion, scotch bonnet, and thyme. Minimum 2 hours, overnight preferred. Brown in hot oil, add water or coconut milk, simmer 45 minutes.
2. Curried Goat: Same method — goat benefits from a longer simmer (90 mins+). Add potatoes in the last 20 minutes.
3. Vegetable Curry: Sauté onion + garlic, add 2 tbsp Betapac, then add pumpkin, chickpeas, or lentils with coconut milk.
4. Marinades: Mix with oil and citrus juice as a general marinade for any protein.

Serving Suggestions

• Classic Curry Chicken: Serve over white rice with scotch bonnet sauce on the side.
• Roti Wrap: Curried chickpeas or chicken wrapped in Caribbean roti — the classic Trinidad-influenced combo.
• Upgrade your seasoning: Add Walkerswood Jerk Seasoning to the marinade for a jerk-curry fusion.

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