Caribbean Jerk Seasoning
"Authentic jerk blend with allspice, scotch bonnet, thyme & ginger. Bold, smoky, island heat."
Our signature Caribbean Jerk blend captures the soul of island cooking — allspice, scotch bonnet, thyme, garlic, ginger, and cinnamon balanced to perfection. Hot, smoky, and deeply aromatic. Use as a dry rub on chicken, pork, tofu, or vegetables. Also works as a marinade base mixed with citrus juice and coconut oil.
A deeper, more complex jerk profile than the standard rub — this one has a longer spice list including nutmeg and cinnamon for a more rounded warmth. Suitable for both wet and dry applications.
Brings authentic Caribbean heat and spice to any dish.
Enhances natural savory notes and adds complexity.
Creates a delicious char and smoky flavor outdoors.
Turns simple ingredients into something extraordinary.
🥩 Proteins
- Chicken
- Pork
- Seafood
- Lamb
- Tofu
🥦 Vegetables
- Bell Peppers
- Onions
- Sweet Potato
- Fish
🍚 Grains & Starches
- Rice
- Rice & Peas
- Quinoa
- Potatoes
- Plantains
🍳 Cooking Style
- Grilling
- Roasting
- Marinating
- Stir Fry
- Slow Cooking
🌍 Cuisines
- Caribbean
- Jamaican
- Tropical
- Fusion
- BBQ
A Tradition of Bold Flavor
Jerk seasoning has roots in Jamaican Maroon traditions of smoking wild boar with pimento wood and hot peppers. Every Jamaican has a strong opinion about whose jerk is authentic.
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Coat meat or veggies with 1–2 tbsp per pound. Let sit at least 30 minutes (or overnight for deeper flavor).
Grill, bake, or pan-sear until cooked through and that authentic sear gets its authentic fire finish.
Add a squeeze of lime juice before serving to bring out the flavors.
Mix 2 tbsp with 1 tbsp oil and 1 tsp lime juice for an instant wet jerk paste that clings to chicken beautifully.
Airtight container. Keeps 18-24 months. Smells stronger over time as flavors meld.
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Cooking Experiences ⭐ 4.8 (862)
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"Made the best jerk chicken I've ever had! My whole family loved it. The flavor is so authentic and bold."
"This blend is incredible. I use it on everything — chicken, shrimp, veggies. Absolutely worth every penny."