Reggae Kitchen Jerk Sauce — authentic Jamaican flavor in every bottle.
Bold, smoky, and built on Scotch bonnet heat the way jerk was meant to taste. Founder-made in Canada and now federally certified — the first jerk sauce of its kind from a Canadian company — from a recipe with its roots in Jamaica.
“Put some Reggae in your kitchen!”
This is the Reggae Kitchen jingle — the one from our commercials — sung over the whole site. It starts low in the background when the site opens and keeps looping while you browse the bottles, the flavours, the stories and the stores. Turn it up, sing along, and sauce it up.
Playing it low on purpose, the way it sits under the commercials. If your browser holds the sound until you tap, one tap on any play button starts it — the player at the bottom of the screen stays with you on every part of the site.
The sauce is getting a home of its own. Wayne Passion & MC Drew P are opening a Reggae Kitchen restaurant — Jamaican and West Indian cuisine, the full island table: jerk off the grill, rice & peas, curry and more. It's opening soon — no date or location announced yet. Want the word the moment the doors open? Call or text, email, or DM and you'll be first to know.
Reggae Kitchen catering — for your events & gatherings
Planning an event or a gathering? Bring Chef Wayne Passion and Reggae Kitchen to your table — the real Jamaican jerk cooking behind the sauces, served up for your people. Catering bookings are open now: tell us about your event, and we'll take it from there.
The bottles carry a Canadian first — and the family behind them has already taken Reggae Kitchen from Brampton City Hall to one of the biggest game shows in the country.
Federally certified in Canada, from a Canadian company, made in Canada. No other jerk sauce on the Canadian shelf can say that — the rest are imports, and an imported sauce can't be certified by the Canadian government the way this one is.
See the certification, with the bottles ↓Reggae Kitchen has been spotlighted by the City of Brampton itself: City Hall featured Chef Wayne Reid in its official Fire Prevention Week programming in October 2020, sharing his Jerk Chicken Stir Fry cooking segment with the whole city.
Read the City of Brampton release →Yes, that Reid family. Captain Wayne Reid led his family — son Justin and daughters Cassandra, Stephanie and Felisha — onto Family Feud Canada on CBC, repping Brampton and Reggae Kitchen. Their episode, Fong vs. Reid, aired March 18, 2020. Survey says: sauce it up!
Get familiar with the family and the sauce:
Seen him on TV and wondering about the sauce? They're the same man. Wayne Reid — captain of the Reid family on CBC's Family Feud Canada — is Wayne Passion, the founder whose name is on every jar of Reggae Kitchen Jerk Sauce.
Excellence in Sauce Production — Reggae Kitchen. Wayne with the plaque itself: award-winning sauce production, recognized at the PEABO Awards in 2026. The same hands that hold this award make every jar.
Lakelands Public Health inspected the kitchen and it passed clean. This is an Ontario public health inspection certificate — separate from the federal certification Wayne holds for the sauce itself.
Here they are — the real jars, straight from the kitchen: Wayne Passion Reggae Kitchen Jerk Seasoning Sauce in two heats, and now federally certified in Canada. Original (green label, "Spicy") is the classic, balanced jerk. Hot (red label, "XX Spicy") is the same recipe turned up with extra Scotch bonnet fire. Grab one, or grab both and keep a jar for the table and a jar for the grill. And there's more on the shelf: the Reggae Kitchen Jerk Potato Chips are in stores now ↓ — plus a Reggae Kitchen Dry Jerk Seasoning and the Reggae Kitchen Yardi BBQ Jerk Sauce are coming soon ↓. These two jars are the flavours available now from the full family — meet all seven in Seven Flavours — One Love ↓
Reggae Kitchen Jerk Sauce is now federally certified in Canada — certified through Canada's federal system for a sauce made here by a Canadian company. As Chef Wayne puts it, this is the only jerk sauce in Canada from a Canadian company with that federal certification — the first of its kind.
Look at the rest of the jerk sauce shelf and you'll see imports. A sauce made outside Canada can't carry Canadian federal certification the way a Canadian-made sauce can — that certification is exactly what sets these bottles apart.
See the proof above: the PEABO Awards 2026 plaque and the Lakelands Public Health inspection PASS certificate.
The one that started it all. Bold, smoky and balanced — real Scotch bonnet warmth with pimento, thyme and warm island spices behind it. Works as a marinade, a basting sauce on the grill, and a finishing sauce at the table. Best on jerk chicken, pork and wings.
Same authentic jerk base, turned all the way up. Extra Scotch bonnet brings deep, building fire for people who ask for extra pepper sauce and mean it. A little goes a long way — start with a spoonful, baste at the end, and keep a bottle on the table.
The full Reggae Kitchen jerk sauce family is seven flavours, all created by Wayne Passion Reid — the same “7 Flavours — One Love” you’ll see on Wayne’s store poster, and every jar below is the real thing. Four are the regular lineup — Original, Extra Hot, Pepper Free and Curry — and three are seasonal: Rosemary, Mango and Tamarind, which come around in their season. Right now, only Original and Extra Hot are available.
The classic that started it all — bold, smoky jerk the original way. The one every other flavour builds on.
The jerk fire turned all the way up — extra heat for the ones who ask for it and mean it. This is the red-label Hot jar (XX Spicy) up in the Bottles.
All the jerk flavour without the pepper heat — the full island taste, with none of the pepper burn. One of the four regular-lineup flavours.
Herbal and fragrant — rosemary brings a fresh, garden-green twist to the jerk.
Sweet island fruit meets jerk spice — mango brings a bright, sunny sweetness.
Sweet-tangy and rich — tamarind brings a bold island tang to the jerk.
Warm and golden — curry spice wrapped around the jerk for a deep, spiced finish. One of the four regular-lineup flavours.
Original and Extra Hot are the flavours available right now. For those two — or to ask when a seasonal flavour is coming around — reach Wayne direct:
Seasonal means seasonal — Rosemary, Mango and Tamarind are not on the shelf year-round; they come around in their season. The regular lineup is Original, Extra Hot, Pepper Free and Curry. Ask Wayne which flavours are in right now: call or text 647-855-2807, email reggaekitchenshow@gmail.com, or DM @reggaekitchensauces.
The Reggae Kitchen Jerk Potato Chips were released a few months ago and are already on store shelves. Two flavours, both carrying Wayne Passion's jerk flavour in a crunchy bag: the regular Jamaican Jerk Flavour and the fiery Hot & Spicy Jerk. Look for them where you find Reggae Kitchen, check the store directory below, or order direct.
The jerk goes crunchy — and it's already out. The Reggae Kitchen Jerk Potato Chips — Hot & Spicy Jerk bring Wayne Passion's jerk fire to ridged potato chips — the bag with the three chillies on it, seasoned hot and spicy, straight from the world of the sauce. Released a few months ago and on shelves now: grab a bag where you find Reggae Kitchen, or order direct.
In stores now · Order direct
The regular, classic flavour, in a bag — and it's already out. The Reggae Kitchen Jerk Potato Chips — Jamaican Jerk Flavour carry the full island jerk profile — pimento, thyme and Scotch bonnet warmth — over ridged potato chips, with the jerk chicken right on the bag. Released a few months ago and on shelves now: grab a bag where you find Reggae Kitchen, or order direct.
In stores now · Order directFind them in store — start with the store directory in Where to Buy — or order direct: call or text 647-855-2807, email reggaekitchenshow@gmail.com, or DM @reggaekitchensauces on Instagram.
Two more Reggae Kitchen products are on the way: the Reggae Kitchen Yardi BBQ Jerk Sauce — 355 mL and the Reggae Kitchen Dry Jerk Seasoning — 8 oz (227g). Neither is on the shelf yet — no date announced — but you can ask about them now and be first to know when they land. Looking for the chips? They're already out — see On Shelves Now ↑.
The dry side of jerk, Wayne Passion style — The True Taste of Jamaica in a resealable pouch. The new Reggae Kitchen Dry Jerk Seasoning brings bold, spicy island flavour you shake on before the grill or the oven. As the pouch says: Bold. Spicy. Island Flavor. — perfect for chicken, beef, pork, fish and veggies, made with Jamaican pride and made in Canada with Jamaican heart.
Jerk meets the barbecue pit. The new Reggae Kitchen Yardi BBQ Jerk Sauce takes Wayne Passion's authentic jerk fire and builds it into a barbecue sauce made for basting, glazing and finishing on the grill — smoky, sticky jerk flavor for ribs, chicken, wings and everything else coming off the coals. That's the real jar above — black lid, 355 mL — and, as its label shows, it carries Health Canada's "High in Sugars" front-of-package symbol.
Want in on day one? Call or text 647-855-2807, email reggaekitchenshow@gmail.com, or DM @reggaekitchensauces — ask about the Dry Jerk Seasoning or the Yardi BBQ Jerk Sauce and Wayne will let you know the moment they launch.
While the pot's on, play a round. Guide the pot through the maze to the stove, find the flavour that matches your fire, or flip the jars and match all seven. Every game takes about a minute — winners know what to do next: Sauce It Up!
The pot's full and the stove is lit — but the kitchen maze stands between them. Steer the pot through, corner by corner, and get dinner on the fire.
Seven flavours, one love — but which jar is YOUR jar? Answer five quick ones about heat and taste and we'll match you to your Reggae Kitchen flavour.
All seven real jars, flipped face-down and shuffled. Turn them two at a time and match every pair — how sharp is your kitchen memory?
Win a game, win an appetite — that's the rule of this kitchen.
fresh off the grill ↓
Jerk is Jamaica's gift to the grill — meat marinated in a fiery blend of peppers and warm spices, cooked low over smoke until the edges char and caramelize. Reggae Kitchen bottles that exact experience: a sauce that works as a marinade, a basting sauce on the grill, and a finishing sauce at the table.
The classic balance — real Scotch bonnet warmth up front, smoke and spice behind it. This is the level for proper jerk chicken, pork, and wings.
Jerk rewards patience. Pick what you're cooking and we'll tell you how long to let the sauce work, how much to use, and the move that makes it taste like the real thing.
8–24 hours in the fridge. Score the skin so the sauce gets right down to the meat.
Rub it under the skin as well as over it — that's where the flavor lives.
Grill low and slow, then finish hot for charred edges. Baste once near the end.
Everything is ordered direct right now — by phone, email, or Instagram DM — so every order goes straight from the founder's kitchen to yours. No middleman, no stale shelves.
The flagship of the seven-flavour family — and the two flavours available now: Original for the classic, balanced jerk heat, and Extra Hot (the red-label Hot jar, XX Spicy) for extra Scotch bonnet fire — both capturing the essence of traditional Jamaican jerk cooking as a marinade, baste, and table sauce in one bottle. The rest of the family: Pepper Free and Curry round out the regular lineup, and Rosemary, Mango and Tamarind are seasonal — ask Wayne when they’re in. Now federally certified in Canada — the first of its kind from a Canadian company. See the bottles above.
Available now · Order direct · Canada-wideThe jerk, in a crunchy bag — and already out. Released a few months ago and on store shelves now, in two flavours: the regular Jamaican Jerk Flavour and the fiery Hot & Spicy Jerk, both over ridged potato chips. See them in On Shelves Now, check the store directory, or order direct.
In stores now · Order directThe dry side of the family — the same island spice profile in a rub. Shake it on chicken, pork, fish, or roasted vegetables before they hit the grill or the oven, or stir it into rice for instant jerk flavor.
Order direct · Canada-wideAbout to launch. Wayne Passion's Dry Jerk Seasoning — Bold. Spicy. Island Flavor. — in an 8 oz (227g) pouch, with No MSG Added and No Artificial Flavors, perfect for chicken, beef, pork, fish and veggies. Shake it on before the grill or the oven. Not on sale yet: register your interest and be first to know when it lands.
Coming soon · Ask about it directAbout to launch. Jerk fire built into a barbecue sauce — 355 mL, with Bold Flavour, Authentic Jerk Spice, and No Artificial Additives, straight off the real label — made for basting, glazing, and finishing ribs, chicken, and wings on the grill. Not on sale yet: register your interest and be first to know when it lands.
Coming soon · Ask about it directRunning a restaurant, food truck, or event and want your own heat? Reggae Kitchen builds custom blends — your heat level, your flavor direction, built on the authentic jerk base.
For restaurants & eventsLearn jerk the hands-on way — marinating, managing smoke, and getting that char without drying the meat out. Workshops grow out of the Reggae Kitchen Show community and are booked direct.
Book direct · Group friendlyShopping online? Reggae Kitchen's online home is its Instagram — follow @reggaekitchensauces for drops, restocks, and show clips, or visit the online profile to browse and order.
Visit the online profileBuying for your family, your crew, or your own kitchen table? Reggae Kitchen sells direct across the Greater Toronto Area — no store trip needed. Put together an order from the Reggae Kitchen lineup and complete it with Wayne himself by call or text.
For restaurants, caterers, food trucks, and stores across the GTA: Reggae Kitchen jerk sauce in bulk buckets. Wholesale only — these buckets and prices are for trade orders, not individual retail sale.
Wholesale Only
XX Spicy / XX Épicé
The full-fire Hot Jerk in a kitchen-ready 5-gallon bucket — the workhorse size for restaurants, caterers, and high-volume grills.
Wholesale Only
Spicy / Épicé
The Original Jerk seasoning sauce in a 1.5-gallon bucket — the right-size wholesale bucket for smaller kitchens, caterers, and first trade orders.
Wholesale only. To place a wholesale bucket order, call or text 647-855-2807 or email reggaekitchenshow@gmail.com — Wayne confirms wholesale orders direct.
Rep the kitchen wherever you go. Three designs, $29.99 each — order the usual way: call or text, email, or DM on Instagram.
The black tee carrying the Hot Jerk design — "Sauce it up" over the Hot Jerk jar, Scotch bonnets blazing on both sides.
The black tee with the Mango Jerk design — "Sauce it up — Mango Jerk Flava" in green, gold and red, with the Mango Jerk jar front and centre.
The white tee with the big splash design — "Sauce it up" bursting straight out of the Mango Jerk jar, lid popped.
To order a tee: call or text 647-855-2807, email reggaekitchenshow@gmail.com, or DM @reggaekitchensauces on Instagram — just say which design you want.
Mix and match across the family: Jerk Sauce — Original & Extra Hot (available now; Pepper Free and Curry complete the regular lineup, and Rosemary, Mango and Tamarind are seasonal — ask when they're in), the Jerk Potato Chips in both flavours, the Reggae Kitchen T-shirts ($29.99 each), and the rest of the Shop.
GTA direct orders start at a $65 minimum purchase. Stocking up is easy — sauce for the grill, sauce for the table, chips for the crew.
Call or text 647-855-2807 and Wayne completes the order with you direct. Rather write it out? Email reggaekitchenshow@gmail.com or DM @reggaekitchensauces on Instagram.
Outside the GTA? Reggae Kitchen is on shelves across the region — see the stores in Where to Buy — and you can still order direct through the Shop above.
Reggae Kitchen didn't start in a boardroom. It started the way jerk itself started — with fire, patience, and a recipe worth protecting. And in the Reid family, it started with one woman: Grandma Susie.
In the Reid family telling, as Wayne tells it, it all started from Grandma Susie.
Wayne's great-great-grandmother Susie — Grandma Susie — lived in the years after freedom came for enslaved people in Jamaica. She was a bush doctor, travelling around helping people with their sicknesses, healing with what the land provided.
She also had a family to provide for — and that is how the rub was born. Grandma Susie created and invented the jerk rub as a way to preserve meat. She was one of the first on Boston Beach to burn meat — to jerk meat, to barbecue meat with her jerk rub — and it caught on with everybody in Jamaica. But it started from Grandma Susie.
She lived alongside the Indigenous people of Jamaica — the Indians, in Wayne's words — hunted with them, and provided medical attention for them, just as she did for her own community. And her rub travelled: sailors bought her jerk meat because the rub preserved it, keeping it good for their journeys at sea.
The thread runs unbroken from her fire to this bottle. The rub and the recipe passed down through the generations — to Wayne's great-grandmother, selling jerk at the Boston Jerk Center in Boston, Portland — and on down to Wayne Passion and the bottled sauces on this page. You can still taste that first invention today in its direct descendant: the Reggae Kitchen Dry Jerk Seasoning — Grandma Susie's rub, carried home.
Jerk cooking was born in Jamaica — a technique passed from the island's Taíno people to the Maroons, who seasoned meat with peppers and pimento (allspice) and cooked it slow over smoky wood. Reggae Kitchen's own roots are in Boston, in the parish of Portland — home of the Boston Jerk Center, where Wayne's great-grandmother sold jerk, carrying Grandma Susie's rub forward a generation on from Boston Beach. That Boston, Portland foundation — smoky, fiery, and real — is what every bottle of Reggae Kitchen is built on.
The founder of Reggae Kitchen Jerk Sauces set out to bottle the real thing — not a watered-down version, but the bold, smoky essence of traditional jerk: Scotch bonnet heat, pimento warmth, fresh herbs, and balance. No shortcuts, no compromises on ingredients.
The company came online on Instagram as @reggaekitchensauces — posting the cooking, the grilling, and the sauce straight from the kitchen. Word travels fast when the food looks like that: the community has grown to 1,475 followers and counting, one plate at a time.
Today Reggae Kitchen Sauces are made in Canada, operating under strict Canadian food safety standards — Jamaican soul, Canadian care. Every bottle delivers real Caribbean taste in every drop, exactly as the recipe intends.
The City of Brampton spotlighted Chef Wayne Reid in its official programming, and the Reid family took Reggae Kitchen national on CBC's Family Feud Canada (Fong vs. Reid, March 18, 2020) — Wayne captaining the team alongside Justin, Cassandra, Stephanie and Felisha. Sauce it up!
Reggae Kitchen Jerk Sauce is now federally certified in Canada — the only jerk sauce in Canada from a Canadian company with that certification, and the first of its kind. The other jerk sauces on the shelf are imports, and imports can't carry Canadian federal certification like a Canadian-made sauce can.
From the kitchen to the screen: the Reggae Kitchen Show brings the cooking to the community, grilling workshops teach the technique hands-on, and the recipes are collected in the Reggae Kitchen cookbook — so the flavor outlives any single bottle.
"My mission is to share the rich culinary heritage of Jamaica with a wider audience — one delicious bottle at a time. What sets Reggae Kitchen apart is a passion for authentic recipes and a commitment to quality ingredients that deliver real Caribbean taste in every drop."— The Founder, Reggae Kitchen Sauces
These are the Reggae Kitchen ambassadors — artists, radio voices and friends of the kitchen standing with the sauce on their own posters. Follow and connect with them at the handles printed on their posters, shown under each name.
This is Chef Wayne Passion out in the community, donating Reggae Kitchen sauces to the food banks. Reggae Kitchen collects donations to go to the food banks — and these are a few of the food banks we work with.
Wayne donating jars of Reggae Kitchen sauce at the Knights Table Mobile Community Kitchen truck — helping to alleviate hunger in Peel Region.
Wayne at the Daily Bread Food Bank loading dock, donating sauce — standing with the team fighting to end hunger.
Wayne with community partners at REgeneration, jars in hand — sauce donated for neighbours, from neighbours.
Reggae Kitchen collects donations that go to the food banks we work with — Knights Table, Daily Bread Food Bank and REgeneration. There are two easy ways to give:
Send an Interac e-Transfer to reggaekitchenshow@gmail.com — cash donations go toward the food banks.
Have food to drop off? Reach out and we’ll point you to — or arrange pickup from — the closest store in Brampton. Call or text, email, or send an Instagram DM to arrange it.
The recipes the community keeps asking for — written the Reggae Kitchen way, built around the sauce. Now they're collected in Wayne's own e-cookbook, King of Jerk Sauce — and you can still start with three favourites below.
By Wayne Passion's Reggae Kitchen · 8-page e-cookbook
Wayne's jerk, written down at last. King of Jerk Sauce brings the fire home — the signature chicken and wings, a slow curry goat, a fast island shrimp, the Original-vs-Hot guide, and Wayne's own story from Boston, Portland roots to Canadian tables. Every recipe is built around the jars: Original and Hot.
"Never give up. Find your dream and pursue it." — Wayne, from his story
"Good food brings people together." — One Sauce. Many Tables.
Order or ask about the e-cookbook the same way you order the sauce — call or text, email, or DM. You'll be talking to Wayne himself.
Three favourites to cook tonight — and plenty more fire inside the e-cookbook.
The dish the sauce was made for. Overnight marinade, low smoke, charred edges, rice and peas on the side.
Wings are where the sauce shows off — sticky, smoky, and gone in minutes. The two-stage cook keeps them juicy.
No jerk plate is complete without it. Coconut-rich rice with kidney beans, thyme, and a whole Scotch bonnet steaming on top.
More recipes drop on the show & on Instagram — follow along so you don't miss a plate.
The sauce is only half the story. On the Reggae Kitchen Show, the founder cooks it live — jerk chicken on the grill, smoke rolling, music up — the way it's done at home in Jamaica.
The jars above are just the start — here's the rest of the family: the Yardi BBQ Jerk Sauce and the Dry Jerk Seasoning on their way, and the Jerk Potato Chips already on store shelves.
This is Chef Wayne Passion cooking it live — the real pot, the real sauce, no studio tricks. Every new cook he films lands right here, so watch one… then try to watch just one. And when a video hits you, take two seconds to like it where it counts — that's how Reggae Kitchen reaches the next hungry table.