JM | Apr 24, 2022

Put a little pep in your life with Bird’s Nest Spices

Al Edwards

Al Edwards / Our Today


This is a story of Jamaican entrepreneurship during the COVID era, using time effectively to create a fantastic product.

Two young Jamaicans, one in the food industry, the other a tourism executive had always had an idea to create a line of dry spices that could be a world beater.

When the pandemic hit and with time on their hands, they set about bringing their collective talents together to form Bird’s Nest Spices, working diligently to come up with memorable flavours.

Bird’s Nest’s first dry spice to roll off the production line was the blue-labelled ‘Dock Master’s Sea Food Rub’.

Market research had revealed a demand for dry spices, rubs and flavourings as more people were housebound, spending time in their kitchens cooking meals.

Indeed what stood out was that dry spices outsell wet sauces three to one.

The dynamic duo reached out to a master chef to formulate a recipe for a spice that could be used by everybody. After sending samples back and forth to obtain a consensus, they settled upon a recipe.

The next step was marketing and branding. For their flavours they favoured a more modern aesthetic. Rather than serve up a parochial  ‘Uncle Joe’s Spices’  bottled product, the packaging had to have international appeal.

Bird’s Nest’s second dry flavoured spice was the orange-labelled ‘Smoke House’.

Bird’s Nest would have to look equally appealing on tables in Singapore, Nantucket, The Cayman Islands, St Barts, Jamaica and Paris.

So why the name ‘Bird’s Nest’?

Beany Bird was a nickname one of the founders went by  for years, so why not put it to good use?

The first dry spice to roll off the production line was the blue-labelled ‘Dock Master’s Sea Food Rub’, a blend of green onions, thyme, lemon and other ingredients. It proved a hit with fish lovers.

Buoyed by early success the second dry flavoured spice was the orange-labelled ‘Smoke House’ a quixotic mix of tomato, paprika, cayenne and brown sugar. Smoke House is a requirement for those who enjoy barbeque and cooking ribs on the grill.

Then came the yellow-labeled “Sweet Scotch” which is now their top seller. Sweet Scotch is a mix of coconut sugar, salt, garlic, scotch bonnet and can be used on vegetables, fish and meats. It is very versatile.

The latest is ‘Chop House Classic Black Pepper Steak Seasoning’ for those who love a good steak. This is fantastic seasoning and will have you licking your lips after savouring a Tenderloin, T-Bone, Rib-Eye or Porterhouse.

The yellow-labeled Bird’s Nest ‘Sweet Scotch’.

There are more flavours to come and it will not be too long before an extensive line is created. Bird’s Nest Spices can be found in 35 supermarkets in Jamaica across Kingston, Ochi Rios and Montego Bay and visitors to Jamaica can pick them up in gift shops.

“The goal is to export Bird’s Nest Spices to the Caribbean and the diaspora. We have our eye on Whole Foods and other main street supermarket shelves in the US, UK and Canada. But first we must build the brand at home, here in Jamaica, “ said one of the founders speaking with Our Today.

Jason Sharp, of Coffee Traders Limited, is fully supporting Bird’s Nest Jamaica Limited, making the company its first option for dry spices, and will be distributing its products.


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