Walkerswood Traditional Jamaican Jerk Seasoning (Mild) 10oz / 280g
Specifications
| All Returns Accepted | ReturnsNotAccepted |
| Expiration Month | December |
| Cuisine | Jamaican |
| Food Specifications | No MSG |
| Expiration Year | 2019 |
| Form | Paste |
| Size | 10oz. |
| Country/Region Of Manufacture | Jamaica |
| Food Aisle | Pantry |
| Product | Spice Mix |
| Spice Type | Jerk Seasoning |
| Brand | Walkerswood |
| Type | Jerk Seasoning |
"Mild" Jerk Seasoning (Rub / Paste)... we have tempered the Scotch Bonnet peppers in our Traditional HOT & SPICY Jerk formula to allow for a gentle spicy kiss while maintaining the true Jamaican Jerk Seasoning taste. SIZES AVAILABLE: 10oz / 280g TIP Try this Mild Jerk as a great introduction to Jamaican cuisine, designed for those who have always wanted to try us but were afraid of the heat level.FEATURED RECIPE SUNDAY ROAST CHICKEN & GRAVY 1 Whole Chicken – washed 2oz WALKERSWOOD “MILD” JERK SEASONING1 tbs Coconut Oil (substitute w/ Olive Oil)1 tbs Counter Flour1 whole Onion – sliced1 sprig Fresh Thyme1 garlic Clove – minced2 cups Chicken Stock or Water Method Rub Jerk Seasoning + oil into the chicken and allow to marinate – overnight for best results.Bake chicken in oven for 45 minutes to an hour @ 375° until cooked through.Remove chicken from the roasting pan and allow to rest while we move on to the gravy.Place the Roasting pan on the stove, and warm on medium heat, Add the flour and stir until you have cooked the flour, once well combined add the chicken stock while stirring constantly, once you have everything blended, add the onion, garlic and thyme and allow Gravy to reduce until a nice rich consistency is achieved.Carve chicken, and serve with Traditional Jamaican Rice & Peas.