Walkerswood Jamaican Green Seasoning 280g | Gluten-Free Vegan

Walkerswood Jamaican Green Seasoning — Authentic Island Marinade in a Jar

Key Facts

• Brand: Walkerswood (St. Ann’s Parish, Jamaica)
• Origin: Product of Jamaica
• Weight: 280g (jar format — wet seasoning paste)
• Dietary: Gluten-Free, Vegan
• Signature Ingredients: Scotch Bonnet Peppers, Pimento (Allspice), Scallions, Thyme, Garlic, Onion, Ginger, Lime Juice
• Heat Level: Moderate — scotch bonnet warmth without excessive burn
• Best Uses: Universal marinade for poultry, meats, fish, vegetables
• Also from Walkerswood: 4.2kg Jerk Seasoning Tub for large-scale cooking
• Ships from: Sydney, Australia

Jamaican green seasoning is not the same as Trinidadian green seasoning — and Walkerswood is the clearest example of why. Where Trinidadian blends lead with chives, celery, and culantro (shadow beni), Jamaican green seasoning is built on scotch bonnet peppers, pimento berries (allspice), scallions, and thyme. The result is hotter, more aromatic, and unmistakably Jamaican — the flavour profile that underlies every good jerk marinade, stewed chicken, and curry in Jamaican cuisine.

Walkerswood has been making Jamaican food products from St. Ann’s Parish, Jamaica, for decades. They’re most famous for their jerk seasoning, but the green seasoning is the product that Jamaican cooks reach for first — before the jerk goes on, the green seasoning goes in. It’s the first marinade layer: penetrating the protein with herb flavour during the overnight rest. The jerk seasoning (if used) goes on top, closer to cooking time. Together, they create the full Jamaican flavour experience.

Use this straight from the jar — no prep needed. Coat your protein generously, cover, refrigerate overnight (or minimum 1 hour), then cook by any method. The herbs char beautifully on the grill, caramelise in the pan, and soften into the sauce in a stew. This 280g jar will last a regular home cook 2–3 months.

How to Use

1. Overnight Marinade: Apply 2–3 tbsp per kilogram of protein. Cover and refrigerate overnight. The scotch bonnet and allspice flavours need time to penetrate — this is not a shortcut product.
2. Quick Marinade (30–60 min): Works in a pinch. Better on smaller cuts like fish fillets or chicken breast where penetration is faster.
3. Soup and Stew Base: Add 1 tbsp to the pot with onion and garlic as a flavour foundation.
4. Vegetable Glaze: Toss roasting vegetables in green seasoning + olive oil. The herbs and scotch bonnet create a complex, caramelised coating.

Serving Suggestions

• Jerk Chicken: Start with Walkerswood Green Seasoning overnight, then apply Walkerswood Jerk Seasoning for the final hour. Double-layer authentic Jamaican flavour.
• Jamaican Stewed Chicken: Marinate in green seasoning, brown with caramelised sugar, then slow-cook. Serve with rice and peas.
• Compare with Trinidadian style: Try Chief Green Seasoning for the Trinidadian herb profile — different herbs, different character.

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