Dunn’s River Jamaican Jerk Seasoning (650g) – Authentic Island Marinade

Experience the true taste of the Caribbean with Dunn’s River Jerk Seasoning. This 600g catering-size jar is the ultimate pantry essential for chefs and home cooks looking to recreate authentic Jamaican flavours. Crafted with a legendary blend of Scotch Bonnet peppers, pimento (allspice), and aromatic herbs, this seasoning delivers the signature “kick” that has made Dunn’s River a household name since 1922.

Why Choose Dunn’s River Jerk Seasoning?

• Authentic Jamaican Recipe: Made with traditional ingredients including scallion, scotch bonnet mash, and pimento for a genuine island profile.

• Versatile Culinary Use: Perfect as a dry rub or wet marinade for Jerk Chicken, Pork, Fish, and even grilled vegetables.

• Value Size (650g): Ideal for large families, BBQs, or commercial kitchens, providing better value than standard 300g jars.

• Traditional Heat: Rated “Hot” (Chilli Rating 1) – it provides a deep, warming spice without overpowering the natural flavours of your ingredients.

Product Specifications & Ingredients

How to Use for Best Results

For the most authentic Jamaican Jerk Chicken, rub 1–2 tablespoons of Dunn’s River Jerk Seasoning into your choice of meat. For deeper flavor, marinate in the refrigerator for at least 2 hours (ideally overnight). Grill over a charcoal BBQ or bake in the oven until charred and juicy.

Expert Tip: Mix with a tablespoon of honey and a splash of lime juice to create a sticky, citrusy jerk glaze for prawns or salmon.

Frequently Asked Questions

Is Dunn’s River Jerk Seasoning spicy?

Yes, it contains authentic Scotch Bonnet peppers and is rated as “Hot.” However, the heat is balanced by aromatic spices like cinnamon and nutmeg.

How do I store this seasoning after opening?

To maintain freshness and potency, store the jar in a cool, dry place. Ensure the lid is tightly sealed after each use.

Can I use this for vegan cooking?

Absolutely. It is an excellent seasoning for jerk tofu, jackfruit, or roasted cauliflower to add a smoky, spicy Caribbean profile.