Dunn’s River Jamaican Jerk Seasoning 650g | Authentic Marinade

Dunn’s River Jerk Seasoning 650g — Twice the Flavour, Genuine Jamaican Heat

Key Facts

• Brand: Dunn’s River (part of Grace Foods)
• Origin: Product of Jamaica
• Weight: 650g — large-format jar (approx. 2x standard jerk seasoning jars)
• Heat Level: Hot (Scotch Bonnet chilli rating)
• Key Ingredients: Scotch Bonnet Mash, Scallions, Pimento (Allspice), Thyme, Garlic, and traditional Jamaican island spices
• Usage: Wet marinade or dry rub — versatile for grilling, baking, frying, BBQ
• Best For: Jerk chicken, jerk pork, jerk fish, jerk vegetables
• Also from Dunn’s River: All Purpose Seasoning 700g
• Ships from: Sydney, Australia

Dunn’s River is one of Jamaica’s most recognised seasoning brands — part of the Grace Foods family, which has been synonymous with Jamaican food exports since the 1920s. The Jerk Seasoning is built on the real foundations of Jamaican jerk: Scotch Bonnet mash for authentic heat, pimento (allspice) for the woody-spicy backbone, scallions for fresh herb depth, and thyme for that unmistakable aromatic note that separates proper Jamaican jerk from everything else.

The 650g format is the smart choice for people who’ve moved past the “trying jerk for the first time” stage. At $22 for 650g, it’s outstanding value — significantly cheaper per gram than standard jerk seasoning jars, and generous enough to support a regular jerk cooking habit without constant reordering. Whether you’re cooking every weekend or stocking a small kitchen for regular Caribbean nights, this size works.

One of Dunn’s River Jerk Seasoning’s practical advantages is its versatility between wet and dry application. Straight from the jar, it’s a wet marinade — apply generously to protein, refrigerate overnight, grill. For a drier rub (better for oven cooking or rotisserie), add the seasoning to a dry mixture or allow it to air-dry slightly before application. Either way, the Scotch Bonnet heat and pimento fragrance remain intact through the cooking process.

How to Use

1. Classic Jerk Chicken Marinade: Apply 50–60g per kilogram of chicken (whole joints preferred). Cover and refrigerate overnight. Grill over charcoal or high direct heat for authentic char marks and smokiness.
2. Jerk Pork: Shoulder or ribs — apply 60–80g per kg, marinate 24 hours. Slow-cook at 160°C for 4 hours, then finish on high heat for 15 minutes to char the outside.
3. Jerk Fish: 30–40g per kg, 30-minute marinade. Pan-fry or grill on high heat. The Scotch Bonnet cuts through oily fish beautifully — snapper, mackerel, and barramundi all work well.
4. Vegetables: Toss in 2–3 tbsp per 500g vegetables before roasting at 200°C. Capsicum, sweet potato, corn, and eggplant are outstanding.

Serving Suggestions

• Full Jamaican Plate: Jerk chicken thighs with rice and peas, fried plantain, and scotch bonnet sauce on the side.
• Australian BBQ Twist: Replace your standard BBQ marinade with Dunn’s River Jerk for your next backyard cook. Chicken wings and drumsticks take it beautifully.
• Bundle with All Purpose: Season your rice, vegetables, and sides with Dunn’s River All Purpose 700g — the full Jamaican kitchen setup.

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