Allergy Advice
May Contain: Cereals Containing Gluten. Contains: Soya.
Net Content
255 Grams
Nutritional Values
| Nutrient | Per 100g | Per slice |
|---|---|---|
| Energy | 523 kJ / 125 kcal | 335 kJ / 80 kcal |
| Fat | 4.7g | 3g |
| of which saturates | 0.6g | Less than 0.5g |
| Carbohydrate | 19g | 12.2g |
| of which sugars | 7.8g | 5g |
| Protein | 1.6g | 1g |
| Salt | 2.8g | 1.8g |
| Servings per package: 4, Serving size: 64g |
Storage
Store unopened in a cool dry location.
Product Information
The quintessential Jamaican seasoning, full of smoky flavour and perfectly balanced with piquant spices. Just add chicken. Turquoise waters wash into sunshine blue skies and lap onto golden beaches. The mountains offer an endless canvas in canopies of green above a limestone wash. It's Jamaica, and at the end of the day all this beauty can make a person mighty hungry. Fortunately the locals know good food and if you stay a while you will be able to sample the diverse cuisines of this island's people. No surprise that the national motto "Out of Many, One People" is reflected in the foods sold from so many restaurants, cafes and food shacks. If you want our advice, start with the best: Jamaican Jerk, rich in flavour and styled by the peoples who have over the centuries made it their home. We have taken the key ingredients of the Jamaican Jerk and re-styled it for your at-home eating pleasure. Versatility is the key to this product: pan fry, grill or barbecue, the choice is yours. All we suggest is that you cook with joy!
Storage Type
Ambient
Features
Chilli rating - 2. Three Simple Steps. Nice and spicy. Serves 3 - 4 in 20 Mins. No Artificial Colours & Flavours.
Ingredients
Onion , Water , Ginger , Garlic , Pineapple , Roasted Bell Peppers , Sugar , Soy Sauce (Soy Sauce Powder (Soybean Extract, Salt), Water] , Herb & Spices , Sunflower Oil , White Vinegar , Tomato Paste , Salt , Red Chilli Puree , Corn Starch , Vegetable Gum (Xanthan Gum) , Natural Colours (Plain Caramel, Curcumin) , Food Acid (Citric Acid) , Smoke Flavour .