Jerk Seasoning, 50g

50g of Jerk Seasoning packaged in our plant-based cellulose, compostable bags.

Jerk seasoning is a traditional Caribbean spice blend, originating in Jamaica, used to flavour meats (especially chicken and pork) and sometimes fish or vegetables. It’s a balance of heat, warmth, and aromatic herbs.

Dry jerk seasoning: a blend of spices used as a rub

Wet jerk paste: spices mixed with oil, lime juice, or vinegar

Flavour & aroma

• Warm, smoky, sweet, and spicy
• Fiery from scotch bonnet or habanero peppers
• Earthy and aromatic from herbs like thyme and allspice
• Slightly sweet notes from sugar or nutmeg

It’s bold and assertive — designed to stand up to slow cooking and smoking.

Common culinary uses

• Grilled or roasted meats – chicken, pork, beef, fish
• Vegetables – roasted or sautéed with jerk seasoning
• Marinades – combine dry blend with oil or citrus for a paste
• Stews and soups – Caribbean-style dishes
• Rice & beans – add a pinch to infuse flavour

Tip: For best results, marinate meats for several hours or overnight.

Ingredients

Allspice (pimento)

Chilli ( for heat)

Thyme

Paprika

Brown Sugar

Salt & black pepper

Ginger

Nutmeg

Brown sugar (for sweetness)

Citric Acid

Traditional & practical benefits

(Mostly culinary; some traditional folk uses — not medical advice)

• Stimulates appetite and digestion – hot spices can enhance digestion
• Antimicrobial properties – allspice, thyme, and peppers have mild preservative qualities
• Circulation & warmth – hot peppers stimulate blood flow
• Rich in antioxidants – herbs and spices contribute protective compounds

Storage & shelf life

• Store dry jerk seasoning in an airtight container, away from heat and light
• Best used within 6–12 months for maximum aroma and potency
• Wet jerk paste: refrigerate and use within 1–2 weeks

Classic pairings

• Chicken, pork, fish
• Rice and beans
• Tropical fruits (mango, pineapple)
• Lime or citrus juice
• Roasted vegetables