Walkerswood Traditional Jamaican Jerk Seasoning

My jaunts to the grocery stores are far and few between, however when the task of shopping is delegated to me by my wife, trying to make a honest attempt to solicit what little "Mom-n-Pop" grocers are left remaining here in Marquette Michigan is my main agenda, and make an even greater attempt to avert Walmart at all cost. When shopping, my main objective is to acquire each product listed as quickly as possible, and rid myself of the begrudgingly bidding that has been bestowed on me. My only weakness of compulsive product purchasing is on the condiment isle, where seeking out anything new as to jazz up, and spice my food palette of pleasures. This is the only isle within a grocery store that slows me down.

Perusing this supermarket isle, and seeking out any all-new hot-sauces, mustards, dry-rubs, marinades and spices is like porno to perverts for me. This day I discovered, 'Walkerswood Traditional Jamaican Jerk Seasoning Hot & Spicy," hello new-found friend, this is going to be the beginning of a beautiful relationship. As it turned out; 'Ya Mun," It certainly was indeed!

Now I am not sure what kind of sorcery stirs within the kitchens over at Walkerswood, but I can say with certainty that if I blended a bunch of scallions, some scotch bonnet peppers, and a smattering of seasonings, I would not come close to conceiving something as scrumptious and severely savory as their Traditional Jamaican Jerk Seasoning. The seasonings used in this sauce is pretty straightforward (Scallions, Hot peppers, Salt, Black Pepper, Allspice, Nutmeg, Citric acid, Sugar, and Thyme) but the developing spiciness is fascinatingly formidable. It's sweet, it's spicy, and it's satisfyingly acute.

Walkerswood Traditional Jamaican Jerk Seasoning Hot & Spicy is an incredibly simple way to bring the flavors of the island to the kitchen table. Make jerk chicken the easy way: just use a small amount of this seasoning as a marinade, chill overnight, and then barbecue. The poultry will become profoundly infused with the sauce's radical flavors and your guests definitely will not embrace the desire to reach for the salt and pepper shakers. Using it on not only Chicken, but on many meat products, you will discover that it works well with anything you wish to spice-up. I have even gone as far as using it as a means of creating a new flavor to my beef-jerky making concoctions. A word of warning is to heed my advice that a little-bit goes a very long way, and suggest you adjust to your own personal tastes.

Bon Appétit Ya Mun!