Wooden barrel lid with a chicken illustration and text 'Great on Poultry The Butcher's Guide' on a white background Wooden barrel lid with a pig illustration and text 'Great on Pork: The Butcher's Guide' on a white background Wooden barrel label with a cow illustration and text 'Great on Beef: The Butcher's Guide' on a white background.
Jamaican Jerk Seasoning
Jamaican Jerk Seasoning

Jamaican Jerk Seasoning

$9.49

Bring authentic Jamaican jerk flavor to chicken, pork, or steak with this bold seasoning blend. Made with ground Scotch bonnet chiles, which pack about 10 times more heat than jalapeños, it delivers serious spice. While many people associate “Jamaican jerk” with chicken, this blend is also delicious on ribs, shrimp, or rice. Try it on kebabs, or mix it into meatloaf for a flavorful twist.
Size: Jar (Net: 2.7 oz)
Profile

Fragrant and boldly seasoned, with a sweet–salty base, peppery bite, herbal lift, and a confident medium-hot kick of heat.
About this blend

**Scotch bonnet chiles**, a staple of **Jamaican cuisine**, pack intense heat—reaching around **250,000 Scoville heat units**. Just a small amount brings bold, fiery flavor to jerk seasoning. In Jamaica’s warm climate, spicy foods are often enjoyed because the heat encourages sweating, helping cool the body naturally.
How to use

For a flavorful jerk marinade, combine 6–9 tablespoons of jerk seasoning with 3 tablespoons olive oil, 3 tablespoons soy sauce, 6 tablespoons vinegar, 6 tablespoons orange juice, and 4 tablespoons lime juice. Marinate meat for 4–12 hours before cooking to develop bold Caribbean flavor. For a spicier Jamaican jerk blend, mix 1/4 to 1/2 teaspoon habanero powder into 1/2 cup of jerk seasoning.
Ingredients

Toasted onion, salt, allspice, garlic, sugar, Mediterranean thyme, chives, black pepper, nutmeg, Saigon cinnamon, sage, scotch bonnet chiles
Jamaican Jerk Seasoning
$9.49
$9.49
Size: Jar (Net: 2.7 oz)
Jamaican Jerk Seasoning
Jamaican Jerk Seasoning
$9.49

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