Jerk Paste – Bart Ingredients

Jerk Paste

An aromatic and hot blend inspired by cuisines of the Caribbean.

Ingredient Info

Flavour: hot, piquant, spicy.

Aroma: aromatic, allspice, cumin.

Heat Level: hot.

A Caribbean classic jammed packed with spices. Perfect for flavouring chicken or pork for barbecuing or char-grilling.


Onions, Water, Sugar, Allspice, Salt, Chilli, Black Pepper, Cumin, Thyme, Garlic, Onion, Demerara Sugar, Paprika, Bay Leaves, Turmeric, Acid: Citric Acid, Spirit Vinegar, Rapeseed Oil, Ginger, Garlic, Molasses, Habanero Chillies, Lime Juice Concentrate (Lime Juice, Sulphites), Cornflour. For allergens, see ingredients in bold.



Storage information

Store in a cool, dark, dry place. Once opened, refrigerate and consume within 3 weeks.

Nutritional Info

Typical Values(per 100g as sold)
of which Saturates0.4g
of which Sugars16.4g

Recipe Suggestion 1


Serves: 4

Ingredients: 8 pork belly strips, 2 tbsp Bart Jerk Paste, 150ml mango and apple juice, 4 spring onions, very finely diced, 200g rice, 400ml tin coconut milk, 1tsp Bart Ground Allspice, 1tsp Bart Thyme, 400g tin black eyed beans, drained, lime to serve.

Combine the Bart Jerk Paste and juice with the spring onions. Use half to marinade the meat overnight and reserve half for the cooking.

Heat the oven to 200 °C/gas mark 6. Lay the pork in an oven dish and cook for 35 minutes in the oven. Halfway through turn the pork over and add the remaining marinade. The pork will become brown and sizzling and the juices sticky.

Meanwhile put the rice, coconut milk, Bart Allspice and Bart Thyme into a saucepan with 300ml water and season well with salt. Bring to the boil and simmer for 10 minutes.

Add the drained beans and return to the heat for 5 minutes until the rice is cooked and the liquid is absorbed.


Squeeze half of the lime into the rice and stir well. Serve the coconut rice topped with the pork and an extra squeeze of lime.

Cooks Tip: The meat should be juicy, if the pan is getting dry while it's cooking add some water or extra mango juice.

Recipe Suggestion 2


Serves: 4

Ingredients: 400g chicken breasts, 6tsp Bart Jerk Paste, half a fresh pineapple, 3 tomatoes, 1 small red onion, finely chopped, 1tsp Bart Chilli Paste, 3tsp Bart Coriander Leaf, salt to taste.

Cut the chicken breasts into strips and place in a howl with the Bart Jerk Paste and mix well. Cover and chill for 1 hour.

Place the chicken strips on a wire rack set over a roasting tin and roast in the oven at 220c for 20-25 minutes, turning once until browned and cooked through.

Meanwhile, peel and dice the pineapple and chop the tomatoes. Place in a bowl with the onion, chilli, coriander and salt, to taste. Mix together and serve with the chicken.

Delivery Info

Free delivery on all orders over £25 shipped to the UK mainland. Orders under £25 will be charged £4.00 postage and packaging. Please allow 3-5 days for delivery.

Although we are unable to give exact delivery dates, you will get a notification as to when your order has left us. If your order has not arrived after 5 working days please don't hesitate to contact us and we will get back to you as soon as we can.

Refunds and Returns

We hope that you don't need to, but if you do have an issue with part or all of your order, please contact us via e-mail: or within 48 hours of your package being delivered. All goods must be checked and counted upon receipt. Any shortages or damages must be brought to our attention by email at Please provide a photograph of the damaged item(s), and we will assess the issue and refund or send replacement products.. These will either be replaced or refunded depending on your request.

Jerk Paste

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