PIMENTO NOIR™
By Chef Dwayne BellKingston —

PIMENTONOIR

Bold flavours. Island soul.

Authentic Jamaican ingredients. Chef-crafted recipes. Extraordinary global tables.

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A Jamaican Gourmet Cookbook
Signature dishes

Featured from the cookbook

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Treasures of the Sea

Caribbean Crown Lobster

Prep 30 min; cook 35–45 min
Treasures of the Sea

Island Snapper, Italian Soul

Prep 60 min for fresh pasta; cook 20–25 min
Heritage Meats

Blue Mountain Pimento Short Rib

Prep 30 min; marinate 2 hr optional; braise 3.5–4 hr
Signature Poultry

Sorrel-Fired Jerk Duck

Prep 30 min; marinate 4–8 hr; cook 25–35 min
Treasures of the Sea

Caribbean Gold Lobster Pappardelle

Prep 20 min (dried pasta) or 60 min (fresh); cook 20 min
Island Beginnings

Golden Conch Fritters

Prep 30 min; batter rest 15 min; fry 15–20 min
The Pantry Index

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Every ingredient in the cookbook, A to Z — and the dishes it unlocks.

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Chef Dwayne Bell in his black chef's jacket
PIMENTO NOIR master logo

Meet Chef Dwayne Bell

A Jamaican gourmet cookbook, plate by plate

Eight chapters, 55 recipes — from Island Beginnings to Island Refreshments — each with full measured ingredients, step-by-step method and Chef's Notes.

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The Gourmet Pantry

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