Walkerswood Hot & Spicy Jerk Seasoning 280g | Jamaican Jerk Marinade

The Original Jamaican Jerk Experience — Hot the Way It’s Meant to Be

Jerk isn’t just a cooking method — it’s a Jamaican tradition stretching back centuries to the Blue Mountains. Walkerswood Hot & Spicy Jerk Seasoning is the full-heat version of Jamaica’s most iconic condiment: scotch bonnet fire, allspice warmth, thyme fragrance, and garlic depth, all in one jar. If you want to cook jerk the way it’s done in Jamaica, this is where you start.

### Key Facts

• Brand: Walkerswood Caribbean Foods
• Origin: Jamaica (St Ann Parish)
• Weight: 280g
• Heat Level: 🌶🌶🌶🌶 HOT — contains scotch bonnet peppers
• Key Ingredients: Scotch Bonnet Peppers, Allspice, Thyme, Garlic, Onion, Salt, Scallion, Vinegar
• Dietary: Gluten-Free, Vegan-Friendly, No Artificial Additives
• Best Uses: Jerk chicken, jerk pork, BBQ ribs, whole fish, prawn skewers, tofu, roasted vegetables
• Also Available: 4.2kg catering tub for bulk cooking
• Shipped from: Sydney, Australia

Hot & Spicy: The Jerk for Heat Seekers

Walkerswood produces two variants of their classic 280g jerk seasoning — Traditional (mild) and Hot & Spicy. This is the Hot & Spicy. The difference is significant: the Hot & Spicy contains a higher concentration of scotch bonnet peppers, delivering that characteristic Caribbean burn that lingers and builds with every bite. The flavour profile is the same — rich, aromatic, allspice-forward with herbaceous thyme — but with an unmistakable wave of scotch bonnet heat that defines authentic Jamaican jerk.

Jerk originates with the Maroon communities of Jamaica’s Blue Mountains, who developed the technique of marinating wild boar in a blend of allspice, peppers, and herbs before smoking it slowly over pimento wood. Today, Walkerswood has bottled that tradition into a product used by Jamaican families worldwide. When Caribbean Australians want to cook jerk for a backyard cookup, this is what they reach for. It’s also increasingly popular with Australian heat-lovers discovering the depth of Caribbean flavour.

The key to great jerk is the marinade — and the key to the marinade is time. This seasoning works beautifully as both a wet rub and a baste. Marinate overnight if you can: the scotch bonnet and allspice penetrate the meat deeply, and the result is fundamentally different from a quick one-hour marinade. Finish on a hot grill for charred edges, or roast low and slow in the oven for tender, fall-off-the-bone results.

How to Use

1. Marinate: Coat your protein generously with Walkerswood Hot & Spicy Jerk Seasoning. Use 2–3 tbsp per kg of meat. Refrigerate for at least 1 hour — overnight is strongly recommended for maximum flavour.
2. Grill method: Cook on a hot grill over medium-high heat. Chicken pieces: 35–45 minutes. Pork: 45–60 minutes. Baste with reserved marinade during cooking.
3. Oven method: Roast at 180°C for 45–60 minutes (chicken) or 2–3 hours (pork shoulder), basting halfway.
4. Serve hot with rice and peas, fried plantain, or coleslaw. Add a dash of Caribbean hot sauce for extra fire.

Serving Suggestions

• Classic Jerk Chicken: Whole chicken pieces marinated overnight, grilled until charred. The Australian Sunday BBQ, Caribbean style.
• Jerk Pork Ribs: Low and slow in the oven, finished on the grill. Crowd-pleaser for any backyard cookup.
• Jerk Prawns: Marinate large prawns for 30 minutes, skewer and grill 2–3 minutes per side. Quick, spectacular, and perfect for Australian summer.
• Jerk Tofu: Marinate firm tofu overnight, then pan-fry or grill for a vegan centrepiece that delivers on flavour.
• Catering for a crowd? See our 4.2kg bulk tub — perfect for events and restaurants.

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