The fiery scotch bonnet pepper provides the punch in Jamaica’s famous jerk seasoning, which in turn tells the tale of this Island nation’s evolution. 

From an induction to Jamaica’s fascinating food heritage on the ‘Pimento Porch,’ to a spicy barbecue sampling at the jerk pit, to Mother Thyme’s 18th-century style ‘wattle and daub’ hut and spice garden, visitors to the Walkerswood factory are introduced to each stage in the creation of the famous jerk seasoning—grown, picked, blended and bottled by the locals since 1978. 

The business, in the lush, cool valley village of the same name, is a model of social responsibility. It’s employee-owned, and was created for the sole purpose of providing jobs to townsfolk and local farmers. 

The drive alone is worth the trip, zigzagging and steep through a garlanded tunnel along the fabled fern gully. Walkerswood is open 8 a.m. to 4:30 p.m. on weekdays.

DON’T MISS: Lunch at the Nyam & Scram Café onsite, and some coconut rundown sauce to take home from the One One Coco factory store.

(Note: The Epicurean Tour has been put on hold until 2012)