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Portland Jamaican All Purpose Seasoning
Jamaican all-purpose seasoning is a classic Caribbean spice blend — a seasoning bright with fiery chilli peppers, complex all-spice and thyme. Rub into chicken pieces for jerk flavours, or use in the traditional ‘brown stew chicken’, whose bland name disguises its rich spiced flavours and heritage.
Ingredients: Maize, seasonings (black pepper, onion, garlic, chillies, escallion, scotch bonnet, pepper, coriander, pimento, thyme), less than 5% sea salt, natural flavours.
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|Content||Jamaican all-purpose seasoning is a classic Caribbean spice blend — a seasoning bright with fiery chilli peppers, complex all-spice and thyme. Rub into chicken pieces for jerk flavours, or use in the traditional 'brown stew chicken', whose bland name disguises its rich spiced flavours and heritage. Ingredients: Maize, seasonings (black pepper, onion, garlic, chillies, escallion, scotch bonnet, pepper, coriander, pimento, thyme), less than 5% sea salt, natural flavours.||Try ackee and saltfish for a taste of Jamaica's national dish. Fry ackee with sweet onion, scotch bonnet chillies, tomato, black pepper, and spice before simmering with saltfish – a recipe is included on the back of this can. Ackee is a large red tree-fruit, not dissimilar to the cocoa pod, and the yellow flesh is picked from around its three seeds to eat. Ackee's thick starchy fruit pulp has hints of sourness, and a light tree sap flavour. The fruit is lightly boiled and salted before canning, so is ready to eat. Ingredients: Jamaican ackee, water, salt||Walkerswood spicy Jamaican jerk marinade brings instant Caribbean scotch bonnet heat to your cooking. The classic Walkers wood all-spice jerk blend is blended with cane sugar, salt and pepper for a fiery quick-to-use marinade. Use just 25g of marinade for 1kg of meat, so a little goes a long way. Marinate chicken, lamb, pork, fish or vegetables for at least 30 minutes before cooking - the longer you leave it, the hotter it gets! Use sparingly 1 oz / 25g of marinade for 1kg of meat. Ingredients: Water, scallion, scotch bonnet peppers, salt, cane sugar, black pepper, all spice, citric acid, nutmeg, thyme||Mention cornmeal in Jamaica and someone will reply with ‘dumpling’. The Jamaican cornmeal dumpling isn’t the fluffy white dumpling served in British stews, nor the Eastern European filled dumpling, instead the rich yellow cornmeal polenta — coarse or fine depending on taste — is mixed into a dough with flour and water, and then cooked. Either deep fry, to make the golden dumpling served with Jamaica’s national dish ackee and salt fish, or add to a clear soup and simmer until cooked. Fine polenta is used around the world, and Dunn’s River include two recipes on the back of the pack for classic American chilli corn bread, and cooked polenta with parmesan and butter. Ingredients: Maize. May contain traces of gluten.||When Jamaican food is discussed, curry goat is the close second in conversation after jerk chicken. Curried goat is the centrepiece at Jamaican parties and celebration, and though goat may be difficult to find in the UK, it is perfectly okay — delicious even — to ‘curry’ any meat, chicken or fish. Indian workers brought curry to Jamaica in the 19th Century, and the turmeric yellow Jamaican curry powder is still rich with aromatic Indian coriander, and cumin, yet has little heat — for an extra kick add fresh scotch bonnet chillies or cayenne. Radlein Mills Jamaican Portland curry powder is still produced on the island itself, in Kingston, Jamaica. Ingredients: turmeric, toasted masala (fire roasted: coriander, fenugreek), black pepper, ginger, paprika extract, sea-salt (as preservative) chillies, scotch bonnet pepper.||Rich spinach-green callaloo is a native Caribbean vegetable and a staple in Jamaican cooking. Stir into stews, soups, bake in bread, or fry with onions and chillies as a mineral-rich side dish. This callaloo is shredded and preserved in salt water - just drain and cook. Ingredients: Jamaican callaloo, water, salt|
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