Jamaican Spice Paste: An electrifying blend of scotch bonnet chilies, nutmeg, allspice and ginger inspired by the jerk shacks of Boston Beach, Jamaica. To make jerk pork or chicken, marinate overnight and smoke with wood chips. Use it on lobster, shrimp, fish, even scrambled eggs.
1. Use as a seasoning slathered onto meats and seafood just prior to grilling
2. Use as a marinade applied 2 to 4 hours before grilling (or overnight for roasts and whole birds)
3. Use as a condiment, serving straight from the jar with food hot off the grill
Water, shallots, brown sugar, canola oil, soy sauce (water, wheat, soybeans, salt), salt, spices, dried onions, ginger, lime juice concentrate, garlic, less than 2 percent of: habanero chilies, green onion, phosphoric acid, potassium sorbate and sodium benozate (added to preserve freshness), citric acid, soy lecithin.
Serving Size: 1 Tbsp. (16g)
Servings: About 18
Amount Per Serving: Calories 35, Calories from Fat, 20, Total Fat 2g (3% DV), Sodium 390 mg (16% DV), Total Carb. 4g (1% DV), Sugars 2g, Protein 0g, Vitamin A (2% DV), vitamin C (6% DV), Iron (2% DV). Not a significant source of saturated fat, trans fat, cholesterol, dietary fiber, calcium. Percent Daily Values (DV) are based on a 2,000 calorie diet.