Jerk Seasoning Blend
"Jamaican-style dry jerk with authentic allspice, thyme, and scotch bonnet heat. Hot, smoky, and true to the island."
Authentic Jamaican jerk with allspice, scotch bonnet, thyme, and warm Caribbean spices.
The dry version of the classic jerk profile — allspice, scotch bonnet, thyme, and garlic in perfect proportion. More concentrated than wet jerk for deep-rub 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 as a dry blend is the pantry staple of Jamaican diasporic cooking worldwide — from Kingston to Brooklyn to London.
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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.
Rub on chicken quarters with a little oil, let marinate overnight in the fridge. Next day: bake or grill.
Airtight container, away from heat. Stays potent for 2 years.
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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."