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Portland Jerk Seasoning
Description
Jamaican jerk seasoning is the king of Caribbean spice. The cinnamon-clove chill of plump allspice together with warming thyme and fiery dried chilli flakes, bring you an instant taste of the Caribbean. Rub the Jamaican jerk seasoning liberally over any meat, fish, lamb, seafood or tofu — and though BBQ is best, fried or oven baked is still terrific. And the seasoning isn’t just for grilling: you’ll love it tossed through popcorn or stirred into a sauce to serve at the table.
Radlein Mill’s Portland Jerk Seasoning recipe comes straight from Jamaica’s Portland Jerk festival — an annual event to celebrate the ‘birth of jerk’. And with jerk, heritage is best — this jerk seasoning is blended in Kingston Jamaica, on the island itself.
Ingredients: maize, seasonings (pimento, scallion, garlic, onion, black pepper, chillies, scotch bonnet pepper and thyme), ginger, extractions of paprika, contains less than 5% of: sea-salt, natural flavours.
Quick Comparison
| Settings | Portland Jerk Seasoning remove | Walkerswood Spicy Jamaican Jerk Marinade remove | Jamaican Callaloo remove | Sweet & Dandy Mauby Syrup remove | Coco Lopez - Cream of Coconut remove | Tamarind Balls remove |
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| Price | 6.25€ | 4.94€ | 2.44€ | 5.20€ | 3.07€ | 2.44€ |
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| Content | Jamaican jerk seasoning is the king of Caribbean spice. The cinnamon-clove chill of plump allspice together with warming thyme and fiery dried chilli flakes, bring you an instant taste of the Caribbean. Rub the Jamaican jerk seasoning liberally over any meat, fish, lamb, seafood or tofu — and though BBQ is best, fried or oven baked is still terrific. And the seasoning isn’t just for grilling: you’ll love it tossed through popcorn or stirred into a sauce to serve at the table. Radlein Mill’s Portland Jerk Seasoning recipe comes straight from Jamaica’s Portland Jerk festival — an annual event to celebrate the ‘birth of jerk’. And with jerk, heritage is best — this jerk seasoning is blended in Kingston Jamaica, on the island itself. Ingredients: maize, seasonings (pimento, scallion, garlic, onion, black pepper, chillies, scotch bonnet pepper and thyme), ginger, extractions of paprika, contains less than 5% of: sea-salt, natural flavours. | 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 | 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 | Mauby syrup is a favourite Caribbean drink, made from mauby bark, with a sweet ice-cream soda or root beer flavour, and astringent clove aftertaste. Mix 1 part syrup with 4 parts cold water for a refreshing drink. It would also make a fabulous base for an ice cream! Ingredients: Water, cane sugar, mauby bark, vanilla essence, caramel colour, sodium benzoate E211 and potassium sorbate E202 (preservatives) | Coco Lopez cream of coconut is the secret ingredient in the original piña colada cocktail. The cream of coconut is made from sun ripened Caribbean coconuts, blended with natural cane sugar to give just the perfect balance of sweetness. Coco Lopez is in every Caribbean bartender’s arsenal.
Don Ramon Lopez Irizarry developed the original Coco Lopez in Puerto Rico, and then invented the Piña Colada in 1954 using his luscious creamy creation as the base.
To make the perfect Piña Colada, mix the following in a blender until smooth:
| Tamarind balls are to the British fruit pastille what Montgomery cheddar is to a processed cheese slice. The tamarind balls are at least four times the size of a fruit pastille, and made from real tamarind fruit pulp. Tamarind has inherently sharp-sour flavours, and when coated in sugar it becomes the fizzy cola bottle of the fruit world. The outer sugary crunch contrasts perfectly with the soft tamarind centre, to make a perfect treat. The tamarind balls are made from just tamarind and sugar, and each contains a couple of hard tamarind seeds in the centre — so take care not to bite on them as you eat. Ingredients: tamarind, sugar. |
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